Bagaimana Cara Membuat Berselera Japanese Milk Bread (eggless) Cara Bunda Judith Recipe



Japanese Milk Bread (eggless) Cara Bunda Judith Recipe.
Please follow, share and like us for more simple recipes. This Japanese milk bread is very popular in Japan and this bread is very soft and fluffy. Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.




Japanese Milk Bread (eggless)


Milk Bread is a light Asian style bread that is popular in Korea.

Tangzhong makes this extra moist and yummy.

Can be made with non-instant OR instant yeast.

Anda dapat memasak Japanese Milk Bread (eggless) menggunakan 9 resep dan 11 langkah. Inilah cara Anda membuat ini.



Resep Untuk Membuat Japanese Milk Bread (eggless)





  1. Persiapkan dari Bahan A :.


  2. Kemudian 250 gr dari tepung Cakra.


  3. Kemudian 30 gr dari gula pasir.


  4. Anda membutuhkan 1 sdt dari ragi instant.


  5. Anda membutuhkan dari Bahan B :.


  6. Anda membutuhkan 170 ml dari susu cair dingin (UHT).


  7. Anda membutuhkan dari Bahan C :.


  8. Persiapkan 30 gr dari mentega/margarin.


  9. Anda membutuhkan 1/2 sdt dari garam halus.





Also called Japanese Milk Bread, this milk bread is made very differently and is very moist and also has a light, fluffy and slightly chewy texture.

Making Japanese milk bread for a change.

The flavor of a good loaf, the cracking sound of biting into a freshly baked baguette, and the texture of the soft crumb is almost a sensual experience.

But in the Far East at Hokkaido, Japan, at the land of the rising sun.




Langkah-langkah Pembuatan Japanese Milk Bread (eggless)






  1. Campur & aduk rata bahan A dengan spatula.





  2. Masukkan bahan B sedikit² sambil di kocok sampai bergerindil setengah kalis (susu tidak harus habis).





  3. Tambahkan bahan C, uleni sampai kalis elastis. Kemudian timbang adonan & bagi 4 sama rata.





  4. Ambil 1 bagian adonan, gilas & beri setetes pewarna makanan. Kemudian uleni sampai warna tercampur rata. Lakukan sampai selesai.





  5. Tutup adonan yang sudah di beri pewarna dengan lap kering, diamkan selama 60 menit sampai mengembang 2x lipat.





  6. Bagi masing² adonan menjadi 4 bulatan, @30gr.





  7. Isi tiap bulatan dengan isian sesuai selera (selai coklat/keju parut). Kemudian bentuk bulat kembali.





  8. Susun tiap adonan pada loyang 22 x 22 cm yang telah di olesi margarin & di alasi kertas roti/kertas baking. Tutup dengan lap, diamkan selama 35 menit (sampai adonan saling rapat).





  9. Sambil menunggu adonan mengembang, panaskan oven pada suhu 180°C dengan api bawah & panas sedang cenderung kecil..





  10. Setelah 35 menit, taburi adonan dengan tepung terigu serbaguna (segitiga) tipis² saja & masukkan ke dalam oven.





  11. Oven jangan di buka² sampai roti matang sekitar 35 menit (tergantung oven masing²). Jangan sampai roti berwarna kecoklatan. Lembut meski tanpa telur.








This Japanese milk bread is the ultimate dinner rolls you will ever make.

Soft, light and airy as a cloud the dough uses the Asian method of water roux called tangzhong.

Japanese milk bread is probably the lightest, fluffiest, most tender bread you'll come across.

It's the perfect everyday loaf, from sandwiches to toast, and is one you need to try!

This recipe was created in partnership with the dairy farm families of New England.

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