Japanese Milk Bread

Ingredients list for Japanese Milk Bread

• 2 cups Refined flour (maida)
• ½ cup Milk
• 1 teaspoon Fresh yeast
• 2½ tablespoons Castor sugar (caster sugar)
• 1½ tablespoons Milk powder
• ½ teaspoon Salt
• 1 Egg
• ¼ cup Whipped cream

Method

1. Take the yeast in a bowl. Add half teaspoon castor sugar and one tablespoon warm water, mix and set aside to activate.
2. Sieve the flour in another bowl. Add the remaining castor sugar, milk powder and salt and mix well.
3. Make a well in the centre and add the activated yeast, mix. Add half the egg, milk and whipped cream and mix till well combined into a dough. Cover and set aside to prove for ten to twelve minutes.
4. Knead the dough till soft and pliable. Make sure when it is stretched it doesn’t break. Cover again and set aside to prove for fifteen to twenty minutes.
5. Place the dough on a worktop and knock back to release the excess air. Roll the dough into an oblong shape and roll from one side to other. Place the bread on a baking tray and set aside to prove for ten minutes.
6. Preheat oven at 180ºC.
7. Brush with the remaining egg, put the tray in the preheated oven and bake for fifteen to eighteen minutes. Remove from oven, cool and demould.
8. Serve.

Nutrition Info