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. NOTE: The consistency of your dough may vary depending on the protein content and other aspects. Shokupan is the soft & fluffy authentic Japanese milk bread made by the Yudane method!
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 Milk Buns are soft and tasty dinner rolls perfect for eating on their own or with a pat of butter.
Anda dapat menyiapkan Shokupan japanese milk bread (dinner roll/roti sobek) memakai 10 jenis bahan dan 7 tahap pembuatan. Berikut ini cara untuk menyiapkan hidangannya.
Bahan-bahan dan bumbu yang dibutuhkan untuk menyiapkan Shokupan japanese milk bread (dinner roll/roti sobek)
- Siapkan 500 gr terigu protein tinggi.
- Siapkan 50 gr gula pasir.
- Gunakan 20 gr susu bubuk (skip, abis).
- Gunakan 350 gr susu cair (kental manis dan air).
- Sediakan 45 gr butter.
- Sediakan 5 gr garam.
- Siapkan 6 gr ragi instan.
- Siapkan Isian dan topping.
- Ambil Coklat meses.
- Gunakan Keju parut.
Japanese Milk Buns are known for their distinct milky taste and their soft, melt in your mouth texture. The softest, & milkiest Japanese milk bread, that will make the best sandwiches or dinner rolls! 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.
Langkah-langkah menyiapkan Shokupan japanese milk bread (dinner roll/roti sobek):
- Campur tepung, gula pasir aduk hingga rata tuang kental manis cair sambil aduk sampai rata. Setelah itu tutup dengan plastik wrap selama 1 jam..
- Setelah 1 jam masukan ragi dan uleni sebentar lalu masukan mentega dan garam uleni sampai kalis elastis bulatkan..
- 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..
- Beri isian coklat tata juga di loyang. Lakukan hingga adonan habis. Diamkan adonan hingga mengembang 2x lipat (45 menit - 1 jam)..
- 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..
- Tunggu suhu ruang, baru keluarkan roti dari loyang. Tunggi dingin baru dimasukkan ke wadah dan tutup. Roti masih enak setelah hari ke 3..
- 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. Homemade bread is truly an art form, but without preservatives, it's tricky to keep it from going stale. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.
Terima kasih telah membaca resep yang kami tampilkan di halaman ini. Besar harapan kami, olahan Shokupan japanese milk bread (dinner roll/roti sobek) yang mudah di atas dapat membantu Anda menyiapkan hidangan yang lezat untuk keluarga/teman ataupun menjadi inspirasi untuk berjualan makanan. Selamat mencoba!
