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in this video, i'll show you how to make the japanese milk bread, the most common type of bread available in japan. this japanese milk bread is the softest ,lightest and fluffiest bread ever and can tear the bread apart like cotton when it is fresh from the oven. it is a big contrast to hard crusted, razor-sharp crusty hard rolls that can slice up your tongue.


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the best singapore, i was once pondering why the japanese milk bread is so soft until i found the secret ingredients called tangzhong. what is tangzhong? tangzhong is the result of mixing water and flour and heat up until it is half cooked. here are the steps:

mix one part of bread flour with five parts of water. place the flour/water mixture in a small pan, heat it up slowly over low heat. the slurry will start to become thicker as the temperature rise. eventually, you can draw lines while stirring, similar to the consistency of whipping cream just before it forms soft peaks. and that is tangzhong i am talking about. here the ingredients to make japanese milk bread. first, we have the tangzhong that we have just made. next, the bread flour. be sure you use the bread flour, which is also called high gluten flour. then we need some water and the yeast

next, crack an egg, some sugar, some milk powder, butter and salt. step 1 prepare the active dried yeast.if you are using active dry yeast, mix it with water to bloom it before adding to the flour and water.. step two don't skip autolyze. incorporate the flour and water and set aside to let it rest for at least 30 minutes. this step is called autolyze, which is a passive step to develop gluten. you can skip this step, but

autolyzing the flour will produce loaves of bread with better structure.. mix all the remaining ingredients (except butter) in the recipe for eight to ten minutes. you will notice the sticky mess in the mixer slowly bind together and takes shape. as you will notice in the video, i use a simple, small mixer for demonstration rather than using my large mixer in my cafe. the method is virtually hands-free except shaping the dough. alternatively, make use of your bread machine if you have one. add the butter at the last stage since butter hinders gluten development. after a while , the sticky mass will become a sticky dough, and

eventually turns into an elastic dough with a shiny surface. perform a stretch test. mix the dough until you can stretch the dough to form a semi-translucent film without breaking it. this method is commonly used to determine whether the mixing is sufficient. step 4- bulk fermentation it is best to cover the dough with a kitchen towel or cling film to prevent a crust from forming. let the dough ferment at the room temperature. do not rush the bulk fermentation. in fact, slow rice is better because it encourages flavor and structure development.

fermentation is completed when the dough is double in size. if you poke your finger into the dough at this stage, a dent will remain. step 5- portion, resting and rounding lift up the side of the dough with a floured hand, and it should flop out in one giant blob onto the table. it is now much less sticky (and more elastic) thanks to the formation of gluten. portion the dough and divide it into pieces of uniform weight. remember there will be about ten to thirteen percent water loss during baking, so the bread/bun will become lighter than the pre-baked dough. so let’s say you want to make some rolls weighted

50g each, you should weight 60 g of dough to get the desired weight. shape each portion into smooth, round balls. this procedure is called rounding, i also shape it to roughly how the buns will look like eventually before resting. this will make the folding and final shaping of the dough much easier. and the final step, panning, folding and baking apply some oil to the cake pan before placing the dough in it to ensure easy removal after baking. folding is a crucial step to making japanese milk bread. first roll out the dough as thin as possible. folding the dough like making croissants

help to form texture with layers. you can peel off the bread by layers as thin as paper by hand. add this little trick to your bread making routine. you will be amazed by the paper-like texture. apply some egg wash on the surface to improve the color of the bread. after putting the shaped dough in the loaf pan or baking pan, cover it with a damp cloth or cling wrap to retain moisture. leave them in a warm place until it doubles in bulk. bake at 350 degrees fahrenheit for about 25 minutes. or until the crust turns golden brown.

be careful not to over bake as we are making soft japanese bread, not a crusty finishing like baguettes. this japanese milk bread is the softest, lightest and fluffiest bread ever, and can tear apart like cotton when it is fresh from the oven. it is a big contrast to hard crusted, razor-sharp crusty hard rolls that can slice up your tongue. if you liked this video please subscribe to our channel and get the full recipe and more details at our website tasteasianfood.com/japanese-milk-bread


in this video, i'll show you how to make the japanese milk bread, the most common type of bread available in japan. this japanese milk bread is the softest ,lightest and fluffiest bread ever and can tear the bread apart like cotton when it is fresh from the oven. it is a big contrast to hard crusted, razor-sharp crusty hard rolls that can slice up your tongue.


the best singapore

the best singapore, i was once pondering why the japanese milk bread is so soft until i found the secret ingredients called tangzhong. what is tangzhong? tangzhong is the result of mixing water and flour and heat up until it is half cooked. here are the steps:

mix one part of bread flour with five parts of water. place the flour/water mixture in a small pan, heat it up slowly over low heat. the slurry will start to become thicker as the temperature rise. eventually, you can draw lines while stirring, similar to the consistency of whipping cream just before it forms soft peaks. and that is tangzhong i am talking about. here the ingredients to make japanese milk bread. first, we have the tangzhong that we have just made. next, the bread flour. be sure you use the bread flour, which is also called high gluten flour. then we need some water and the yeast

next, crack an egg, some sugar, some milk powder, butter and salt. step 1 prepare the active dried yeast.if you are using active dry yeast, mix it with water to bloom it before adding to the flour and water.. step two don't skip autolyze. incorporate the flour and water and set aside to let it rest for at least 30 minutes. this step is called autolyze, which is a passive step to develop gluten. you can skip this step, but

autolyzing the flour will produce loaves of bread with better structure.. mix all the remaining ingredients (except butter) in the recipe for eight to ten minutes. you will notice the sticky mess in the mixer slowly bind together and takes shape. as you will notice in the video, i use a simple, small mixer for demonstration rather than using my large mixer in my cafe. the method is virtually hands-free except shaping the dough. alternatively, make use of your bread machine if you have one. add the butter at the last stage since butter hinders gluten development. after a while , the sticky mass will become a sticky dough, and

eventually turns into an elastic dough with a shiny surface. perform a stretch test. mix the dough until you can stretch the dough to form a semi-translucent film without breaking it. this method is commonly used to determine whether the mixing is sufficient. step 4- bulk fermentation it is best to cover the dough with a kitchen towel or cling film to prevent a crust from forming. let the dough ferment at the room temperature. do not rush the bulk fermentation. in fact, slow rice is better because it encourages flavor and structure development.

fermentation is completed when the dough is double in size. if you poke your finger into the dough at this stage, a dent will remain. step 5- portion, resting and rounding lift up the side of the dough with a floured hand, and it should flop out in one giant blob onto the table. it is now much less sticky (and more elastic) thanks to the formation of gluten. portion the dough and divide it into pieces of uniform weight. remember there will be about ten to thirteen percent water loss during baking, so the bread/bun will become lighter than the pre-baked dough. so let’s say you want to make some rolls weighted

50g each, you should weight 60 g of dough to get the desired weight. shape each portion into smooth, round balls. this procedure is called rounding, i also shape it to roughly how the buns will look like eventually before resting. this will make the folding and final shaping of the dough much easier. and the final step, panning, folding and baking apply some oil to the cake pan before placing the dough in it to ensure easy removal after baking. folding is a crucial step to making japanese milk bread. first roll out the dough as thin as possible. folding the dough like making croissants

help to form texture with layers. you can peel off the bread by layers as thin as paper by hand. add this little trick to your bread making routine. you will be amazed by the paper-like texture. apply some egg wash on the surface to improve the color of the bread. after putting the shaped dough in the loaf pan or baking pan, cover it with a damp cloth or cling wrap to retain moisture. leave them in a warm place until it doubles in bulk. bake at 350 degrees fahrenheit for about 25 minutes. or until the crust turns golden brown.

be careful not to over bake as we are making soft japanese bread, not a crusty finishing like baguettes. this japanese milk bread is the softest, lightest and fluffiest bread ever, and can tear apart like cotton when it is fresh from the oven. it is a big contrast to hard crusted, razor-sharp crusty hard rolls that can slice up your tongue. if you liked this video please subscribe to our channel and get the full recipe and more details at our website tasteasianfood.com/japanese-milk-bread

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