How to Make Milk Bread
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How to make milk bread

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Milk Bread • 3h 5m 9 ingredients • Vegetarian Refrigerated • 1: Egg • 1: Egg yolk Baking & Spices • 43 tbsp: Bread flour • 1 tsp: Salt • 3 tbsp: Sugar • 1 tsp: Yeast Dairy • 2 tbsp: Butter • 104 1/2 ml: Milk Liquids • 200 ml: Water
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This recipe teaches us how to make the most authentic, softest, and fluffiest Japanese Milk Bread at home. The pre-fermented dough (biga) in this recipe can bring an extra rich flavor and fluffy texture to your Japanese milk bread. And the pre-fermented method saves you much time on the second day, so that you will be able to make this warm and soft bread after you get home from work or school. Click the website link for the detailed recipe.🙌
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Ingredients: 260g bread flour - 65g milk, cold - 50g heavy cream - 30g condensed milk - 15g milk powder - 30g granulated sugar - 10g honey - 3g instant yeast - 1 egg - 22g unsalted butter - 3g salt - In the stand mixer bowl, bring together all the ingredients and beat until well combined - follow the steps in the video - preheat the oven to 356℉(180℃) and bake for 28 minutes - Recipe by @utastekitchenuk
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MILK BREAD RECIPE•😍 • This recipe is going crazy on the internet!! We decided to try this at last and this tastes really SO GOOOOD🤤 Definitely one of our favourite childhood memories, where we used to have milk bread prepared by our mons🙈 Ingredients used are- • Butter • Bread slices • Milk- around 400 ml • Sugar- 2 Tbsp Custard Powder- 1-1.5 Tsp • Add Milk- 3/4 cup in custard powder and mix well • Cook for around 3-4 mins We have added chopped pistas on the top!
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How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux). This bread last soft for up to 1 week! Follow the recipe video on How Tasty YouTube channel, Enjoy! #bread #cooking #hokkaido #baking #japan
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Ingredients Tangzhong Mixture • 2 tbsp flour 20g • 2 tbsp water 27g • 4½ tbsp milk 60g Yeast mixture • 1 tbsp active dry yeast or instant yeast 10g • 2 tbsp lukewarm water 20g Dough • Tangzhong Mixture • Yeast mixture • 2⅓ cup AP flour 380g • ¼ cup sugar 60g • 1 tsp salt 3g • ½ cup milk 130g • 1 large egg • 3 tbsp softened unsalted butter Instructions • Add the active dry yeast into the lukewarm water, mix and allow to sit for 10 minutes. You know the yeast is active if it blooms. If you are using instant yeast, skip this step. • In a saucepan, add the tangzhong ingredients and cook, continuing to stir over low heat until a paste forms. Should be thick and you will be able to pick all of it up with a spoon. • Add your yeast mixture and tangzhong along with the re
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milk bread credit by (@my_kitchen_menus)