Recipe of Award-winning Japanese Super Soft Bread (using heavy cream) Cooking Basics for Beginners

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, japanese super soft bread (using heavy cream). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious. Let’s face it, cooking is not a top priority from the lives of every person, woman, or child on the planet. In reality, much too people have made learning to cook important within their lives. Which means that individuals often rely on convenience foods and boxed blends instead of taking the time to prepare healthful food for the families and our personal enjoyment.

Japanese Super Soft Bread (using heavy cream) is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Japanese Super Soft Bread (using heavy cream) is something which I have loved my entire life.

I baked this Japanese Soft White Bread using the same recipe I shared before on Shokupan Japanese Soft Bread. The original recipe is adapted from Chopstick Chronicles. This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.

To begin with this recipe, we must first prepare a few ingredients. You can cook japanese super soft bread (using heavy cream) using 9 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Japanese Super Soft Bread (using heavy cream):

1. Prepare 250 gr bread flour
2. Take 20 gram sugar
3. Make ready 20 gram honey
4. Take 4 gram salt
5. Take 3 gram instant yeast
6. Make ready 80 gram heavy cream
7. Prepare 70 gram full cream milk
8. Take 60 gram water
9. Take 20 gram unsalted butter (softened)

I'll love this popular bread that's also commonly known as Hokkaido Milk Bread or Japanese milk Since this bread does not necessarily require ingredients from Hokkaido, Japan, I like to just call it soft milk bread for the sake of simplicity. An incredibly fluffy and pillowy soft bread originating from Hokkaido. This bread uses the Differing recipes aside, those two words are always associated with the Japanese Milk Bread. As with most super soft Asian bread recipes, the tangzhong or water roux method was used for this Hokkaido Milk.

Steps to make Japanese Super Soft Bread (using heavy cream):

1. Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined
2. Add in the butter and continue to mix (low speed) until the dough comes together and won’t stick to the wall of the bowl
3. Do the window pane stage test, when the dough is elastic and can be spread thinly without tearing/breaking
4. Once ready, put the dough in the bowl, cover with cling wrap/kitchen towel and let the dough rise until double in size (about 1 hour)
5. After the dough double in size, punch down the dough to release the air. Divide the dough into 4 equal sizes. Form each portion to a ball and rest the dough again for another 25 minutes
6. Layer the bread tin with cooking oil. After resting the dough for 25 minutes, flatten each dough using rolling pin, and shape it like a small log. Repeat for all 4 doughs. Let it rise for another 1 hour for 2nd proofing. No need to cover the tin first.
7. Cover the loaf tin. Preheat the oven to 190 celcius degree. Bake 15 minutes in 180 celcius degree, continue with another 15 minutes in 160 celcius degree or until the bread turn golden brown.
8. Remove the bread from the oven Brush the top of the bread with butter. Take it out from the loaf tin and let it cool on the rack completely before slicing.
9. Note: I used the rectangular tin with cover (silver colour in the photos but using loaf tin with cover is fine too. But probably you need to use 2 loaf tins)

This bread uses the Differing recipes aside, those two words are always associated with the Japanese Milk Bread. As with most super soft Asian bread recipes, the tangzhong or water roux method was used for this Hokkaido Milk. Extremely soft and fluffy Japanese milk bread rolls using water roux or tangzhong. They are delicious to eat simply like that or with your favourite spread. Tangzhong burger buns - super soft burger buns made using the tangzhong (Hokkaido milk bread) method; like brioche but lighter on the butter!

So that’s going to wrap this up with this exceptional food japanese super soft bread (using heavy cream) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!