Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Milk Bread. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Milk Bread Recipe. Evaporated milk is effectively concentrated fresh milk, and has a fat content somewhere between whole milk and heavy cream—an ideal addition to this bread, which toes the line between breakfast. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.
You can cook Milk Bread using 9 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Milk Bread
- You need 3/4 Cup of Milk + 1 tsp.
- Make ready 2 Tbsp of Water.
- Take 1 Tbsp of Sugar.
- You need 1/2 Tbsp of Yeast.
- It’s 2 Tbsp of Oil.
- You need 1 of Egg White.
- It’s 1/4 Tsp of salt.
- It’s 250 Grams of All purpose flour.
- Make ready of Egg Yolk.
I love condensed milk, and sometimes it might be sweet for others.I would eat this type of bread in the morning with my black coffee, which would balance out the sweetness of my dark coffee.My dad would make this growing up, so I love coming across.Milk bread (also known as Hokkaido milk bread) is a lightly-sweetened Japanese white bread that's incredibly soft and fluffy.
Milk Bread instructions
- Add the sugar, Yeast, ¾ cup milk and water to a bowl and mix well..
- Now add the oil and 1 egg white and salt..
- Now add the flour to make a dough. Cover and let it rise for an hour..
- Now shape the dough in desired shapes and sizes cover for 30 minutes and let it rise again..
- Now mix an egg yolk with a tsp of milk..
- Brush the bread with the prepared yolk in step 5..
- At 200°C bake the bread for about 10 minutes. Serve and Enjoy..
This bread recipe is going in the file but with soy milk.This is one of the softest and fluffiest bread by Savor Easy on YouTube.It's a condensed milk bread, that has all of the warm and buttery taste.
Think of it as the lighter, more buttery, and more flavorful version of your classic supermarket white bread.This recipe is our take on Japan's Hokkaido milk bread, a loaf so light it's often described as feathery.The technique to make it involves pre-cooking some of the flour and milk into a soft paste called tangzhong.This simple step yields a loaf that's tender, moist, and stays fresh longer than loaves prepared the standard way.Bread made with tangzhong is far and away superior to the pre.
