Recipe: Perfect Japanese Angel Soft Milk Loaf

Japanese Angel Soft Milk Loaf. Japanese milk bread uses tangzhong, a cooked paste of flour and water to increase the moisture content in this loaf, yielding one that rises taller and stays fresher longer. How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). Japanese Milk Buns are known for their distinct, milky taste and their soft, melt in your mouth texture.

Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method! It's that delicious, soft and fluffy white bread loaf that you can get in Japan. They are amazingly fluffy and keep moist for longer than ordinary bread because of the Yudane method. You can have Japanese Angel Soft Milk Loaf using 7 ingredients and 16 steps. Here is how you cook it.

Ingredients of Japanese Angel Soft Milk Loaf

1. It's 92 g of (184g, not ml) whole milk.
2. Prepare 1.5 g (3 g) of dry yeast.
3. It's 125 g (250 g) of strong flour or wholemeal flour.
4. Prepare 1 table spoon of or 15g sugar (2 tablespoons or 30g).
5. It's 1.5 g (3 g) of salt.
6. It's 10 g of unsalted butter, room temperature (20g) (If you use salted butter, reduce the salt amount.).
7. It's of nuts and seeds - option.

Commonly known as Hokkaido milk bread or Japanese milk bread, or milk toast, this super soft and fluffy bread has always been my preferred bread. The strong milky and slightly sweet flavor of this bread makes the traditional white bread taste so bland. This pillowy soft, subtly sweet sandwich bread is a beloved breakfast staple in Japan and is typically eaten sliced very thick, lightly toasted, and served with accompaniments like butter and jam. Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that Japanese Milk Bread dough rolled up.

Japanese Angel Soft Milk Loaf step by step

1. Lay parchment sheet or oil the bread tin.
2. Heat the milk in a microwave about 20 (40) seconds to make it warm. Or just heat it up in a pan. Please never make it too hot as yeast will die at 60 degrees. Around the temperature of bath would be perfect. If it is too hot, leave it till it becomes warm..
3. Add yeast into the warm milk and mix well..
4. Add flour, sugar, salt in a bowl or on board and mix them. Then, add the warm milk and mix them. Then, knead by hands for about 10 mins on a board or knead for about 10 mins with a stand mixer using a kneading hook. The time will depend on your machine. Please knead well here until the dough becomes stretchy and gluten is formed. When gluten is formed, you touch the dough and it doesn't stick to your hand. Also if you stretch it becomes very thin sheet almost see-through it..
5. Add chopped or very soft butter and knead further for about 3-5 mins until the dough becomes smooth and not sticky like the last photo..
6. Take the dough out and make it round with the motion on tucking inside at the bottom. It should become smooth like the photos below. If it is still too sticky, you need to knead with hands until it becomes easier to handle it. I usually hit it like a ball and it will become less sticky and smooth. Add seeds or nuts if you wish. Cover it with cling film and leave it for 30-40 mins until it becomes about twice. It can take much longer. I put a hot water with 36-45℃ beneath like the last photo..
7. Test the fermentation with a finger coated by flour. If it is the hole remains, the first fermentation has been done..
8. After having tested the fermentation, take out the dough and punch it down. Make it round again. Cut it into 8 (16) or 6 (12) pieces depends on how you like. Make them round. Place them in with the tucked parts as the bottom. Cover it with a damp cloth and leave 15 mins. (You could omit this resting step. However, you will get a better result if you do. When I prepare at night and leave them in the fridge, I omit it as it seems it does make many differences, if I leave them in the fridge.).
9. Make them round again with the motion of tucking and place them in the bread tin with the tucked parts on the bottom. Add some more seeds on the top, if you wish. (If you wish to bake them in the morning, you could leave them overnight in the fridge till next morning.).
10. Leave it in a warm place until it becomes 2-2.5 times, usually for about 30-60 mins, depends on the room temperature and the yeast. Dust them with flour. (The second fermentation) If you left them in the fridge overnight, please put them in a warm water bath beneath or something. Otherwise, it will take for ages to get this second fermentation done.).
11. Preheat the oven at 180℃..
12. Put the bread in the oven and turn down the temperature as 160℃. Then, bake at 160℃ for about 18 mins. Please make sure you reduce the temperature to 160℃. If you bake at 180℃, your bread becomes harder. If your oven is powerful enough and it does not go down the temperature when you open, just preheat it as 160℃..
13. Done. You can see the video of how soft they are at: https://www.instagram.com/p/B_YWiW6nIfo/?utm_source=ig_web_copy_link.
14. You can make character breads with this dough such as bear, cat, Totoro, rabbits etc which children love. Bear recipe is here. https://cookpad.com/uk/recipes/12351787-milk-bear-loaf.
15. .
16. Decorated with those..

Now put the dough into a greased and floured bread pan Looks beautiful. I'd like to make more than one loaf at s time. I have a Bosch mixer that can handle. HOKKAIDO MILK LOAF (HOKKAIDO SOFT BREAD)Rasa Malaysia. sugar, milk, salt, all purpose flour, bread flour, dry yeast… Hokkaido Milk Toast (Japanese style)Christine's Recipes. salt, unsalted butter, bread flour, tangzhong, whipping cream… Japanese Milk Bread rolls using the Tangzhong. Milk Bread is a light Asian style bread that is popular in Korea.

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