Resep: Lezat Shokupan japanese milk bread (dinner roll/roti sobek)

Shokupan japanese milk bread (dinner roll/roti sobek). Also referred to as Hokkaido milk bread, these rolls are incredibly soft and airy thanks to a simple technique involving a roux "starter," known as tangzhong. 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.

Learn step by step how to make the perfect milk bread loaf. Once you give this recipe a go, you'll soon realize why this Japanese milk bread (aka Hokkaido milk bread or Shokupan) is so popular all. NOTE: The consistency of your dough may vary depending on the protein content and other aspects. Kamu dapat memasak Shokupan japanese milk bread (dinner roll/roti sobek) menggunakan 10 bahan dan 7 langkah. Berikut cara membuat nya.

Bahan-bahan Shokupan japanese milk bread (dinner roll/roti sobek)

1. Kamu membutuhkan 500 gr terigu protein tinggi.
2. Siapkan 50 gr gula pasir.
3. Siapkan 20 gr susu bubuk (skip, abis).
4. Siapkan 350 gr susu cair (kental manis dan air).
5. Siapkan 45 gr butter.
6. Kamu membutuhkan 5 gr garam.
7. Siapkan 6 gr ragi instan.
8. Siapkan Isian dan topping.
9. Kamu membutuhkan Coklat meses.
10. Siapkan Keju parut.

Milk bread (or shokupan) is a Japanese bread made from a Tangzhong base. 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. Japanese Shokupan Condensed Milk Sandwich Bread - Recipe Three: Chewy Crumbs with Milky Soft japanese shokupan condensed milk sandwich bread recipe three chewy milky soft crust. Milk Bread Recipe Yeast Bread Recipes No Yeast Bread Bread Baking Roti Recipe Ciabatta Naan.

Shokupan japanese milk bread (dinner roll/roti sobek) Tata cara

1. Campur tepung, gula pasir aduk hingga rata tuang kental manis cair sambil aduk sampai rata. Setelah itu tutup dengan plastik wrap selama 1 jam..
2. Setelah 1 jam masukan ragi dan uleni sebentar lalu masukan mentega dan garam uleni sampai kalis elastis bulatkan..
3. Proofing selama kurang lebih 1 jam atau sampai mengembang 2x lipat. Kempiskan adonan uleni sebentar bagi adonan 15 bagian sama rata bulatkan dan diamkan selama 10 menit. Beri isian keju. Bulatkan lagi tata di loyang yang telah dioles butter. Saya pakai loyang 24 cm..
4. Beri isian coklat tata juga di loyang. Lakukan hingga adonan habis. Diamkan adonan hingga mengembang 2x lipat (45 menit - 1 jam)..
5. Panggang di suhu 150 derajat selama 30 menit. Oven dipanaskan 10 menit sebelum dipakai ya di suhu 150 derajat. Setelah matang, keluarkan dari oven dan langsung oles permukaannya dengan butter..
6. Tunggu suhu ruang, baru keluarkan roti dari loyang. Tunggi dingin baru dimasukkan ke wadah dan tutup. Roti masih enak setelah hari ke 3..
7. Seratnya panjang. Rotinya lembut dan enak.. selamat mencoba happy baking...

Japanese milk bread is a soft, enriched bread with a signature springy texture that comes from making a roux starter called tangzhong. Another signature method used in making Japanese milk bread is the folding technique. The proofed dough is divided into four pieces that get rolled out, folded like a. Make Hokkaido style milk bread rolls with this simple recipe. These milk bread rolls are super soft, airy, moist, and slightly sweet.