Japanese Super Soft Bread (using heavy cream). 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.

Japanese Super Soft Bread (using heavy cream) Stays fresh for days longer than regular bread. Follow this step-by-step tutorial to make the fluffiest, yummiest bread ever! Are you looking for a recipe that uses a blender?

Hey everyone, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, japanese super soft bread (using heavy cream). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Japanese Super Soft Bread (using heavy cream) is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Japanese Super Soft Bread (using heavy cream) is something that I've loved my whole life. They're fine and they look fantastic.

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.

To get started with this recipe, we have to first prepare a few ingredients. You can cook japanese super soft bread (using heavy cream) using 9 ingredients and 8 steps. Here is how you cook that.

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

{Take 250 gr of bread flour.
{Get 20 gram of sugar.
{Take 20 gram of honey.
{Get 4 gram of salt.
{Get 3 gram of instant yeast.
{Get 80 gram of heavy cream.
{Prepare 70 gram of full cream milk.
{Take 60 gram of water.
{Prepare 20 gram of unsalted butter (softened).

I'll love this popular bread that's also commonly known as Hokkaido Milk Bread or Japanese It is basically a creamy paste or roux made from cooking the water and flour mixture. Because the roux contains large amount of liquid, when it's. This bread uses the tangzhong method, plus some milk to add a creamy flavour. There are plenty of things I didn't get to try during my very brief visit to As with most super soft Asian bread recipes, the tangzhong or water roux method was used for this Hokkaido Milk Bread.

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

Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined.
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.
Do the window pane stage test, when the dough is elastic and can be spread thinly without tearing/breaking.
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).
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.
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..
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..
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..

Japanese Milk Bread Hokkaido Milk Bread Bread Recipes Baking Recipes Instant Yeast Chopsticks Recipe Using Korean Milk Bread Recipe Just In Case. Who doesn't love soft, light and fluffy bread? Japanese Hokkaido milk bread is pillowy soft with light buttery flavor and a hint of sweetness. It's versatile enough to work as a bun for hamburgers or folded around ice cream, as is popular in Singapore. The tangzhong method of gelatinizing some of the flour before mixing the dough makes.

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