Japanese Angel Soft Milk Loaf
Japanese Angel Soft Milk Loaf

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, japanese angel soft milk loaf. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

How To Make A Super Soft Milk Bread Loaf The Most Versatile Yeast Dough - Tangzhong Milk Bread. A super soft milk bread loaf, easy and tasty in a few steps!

Japanese Angel Soft Milk Loaf is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Japanese Angel Soft Milk Loaf is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook japanese angel soft milk loaf using 15 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Japanese Angel Soft Milk Loaf:
  1. Prepare 92 g (184g, not ml) whole milk or (12g skim milk and 80g water)
  2. Prepare 1.5 g (3 g) dry yeast
  3. Make ready 125 g (250 g) strong flour or wholemeal flour
  4. Prepare 15 g sugar (30g)
  5. Take 1.5 g or 1/4 tsp (3g or 1/2 tsp) salt
  6. Take 10 g (20 g) unsalted butter, room temperature (If you use salted butter, reduce the salt amount.)
  7. Get nuts and seeds - option
  8. Take 【With 120g raisin yeast starter dough】 example
  9. Take 120 g (240 g) raisin yeast starter dough
  10. Take 65 g (130 g) strong flour = 125-(120/2)
  11. Prepare 20 g (40 g) whole milk = 92x0.87 -(120/2)
  12. Prepare 4 g (8 g) skim milk = (120/2)x0.13
  13. Make ready No dry yeast
  14. Prepare The rest of the ingredients remain the same
  15. Get Rasin Yest starter at:https://cookpad.com/uk/recipes/13322647

It is quite similar to Hokkaido Milk Loaf but is less sweet and eggless. This bread is chewy, fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread. Cool your angel food cake loaf upside down before removing.

Instructions to make Japanese Angel Soft Milk Loaf:
  1. Lay parchment sheet or oil the bread tin
  2. Heat the milk in a microwave about 20 (40) seconds to make it warm. Or just heat it up in a pan. Please never make it too hot as yeast will die at 60 degrees. Around the temperature of bath would be perfect. If it is too hot, leave it till it becomes warm.
  3. Add yeast into the warm milk and mix well.
  4. Add flour, sugar, salt in a bowl or on board and mix them. Then, add the warm milk and mix them. Then, knead by hands for about 10 mins on a board or knead for about 7-10 mins with a stand mixer using a kneading hook until gluten has created and the dough does not stick to the bowl. The time will depend on your machine.
  5. Please knead well here until the dough becomes stretchy and gluten is formed. When gluten is formed, you touch the dough and it doesn't stick to your hand. Also if you stretch it becomes very thin sheet almost see-through it. I use speed 2 or 3 on my stand mixer. If you too strong, it becomes very sticky.
  6. Add chopped or soft butter and knead further for about 3-5 mins until the dough becomes smooth and not stick to the bowl like the last photo. It should look silky and smooth.
  7. Take the dough out and make it round with the motion on tucking inside at the bottom. It should become smooth like the photos below. If it is still too sticky, you need to knead with hands until it becomes easier to handle it. I usually hit it like a ball and it will become less sticky and smooth. - - Add seeds or nuts if you wish. Cover it with cling film and leave it for 30-40 mins until it becomes about twice. It can take much longer. I put a hot water with 36-45℃ beneath like the last photo.
  8. Test the fermentation with a finger coated by flour. If it is the hole remains, the first fermentation has been done.
  9. After having tested the fermentation, take out the dough and punch it down. Make it round again. Cut it into 8 (16) or 6 (12) pieces depends on how you like. Make them round. Place them in with the tucked parts as the bottom. Cover it with a damp cloth and leave 15 mins. - - (You could omit this resting step. However, you will get a better result if you do. When I prepare at night and leave them in the fridge, I omit it as it seems it does not make many differences, if I leave them in the fridge.)
  10. Make them round again with the motion of tucking and place them in the bread tin with the tucked parts on the bottom. Add some more seeds on the top, if you wish. - - (If you wish to bake them in the morning, you could leave them overnight in the fridge till next morning.)
  11. Leave it in a warm place until it becomes 2-2.5 times, usually for about 30-60 mins, depends on the room temperature and the yeast. Dust them with flour. (The second fermentation) - - If you left them in the fridge overnight, please put them in a warm water bath beneath or something. Otherwise, it will take for ages to get this second fermentation done. When the yeast was strong, it is already ready to bake when you take out from the fridge. Then, omit the second fermentation. )
  12. Preheat the oven at 180℃.
  13. Put the bread tin in the oven and turn down the temperature as 160℃. - Then, bake at 160℃ for about 18 mins. Please make sure you reduce the temperature to 160℃. If you bake at 180℃, your bread becomes harder. If your oven is powerful enough and it does not go down the temperature when you open, just preheat it as 160℃.
  14. After having baked for 18 mins, it is done. You can see the video of how soft they are at: https://www.instagram.com/p/B_YWiW6nIfo/?utm_source=ig_web_copy_link
  15. You can make character breads with this dough such as bear, cat, Totoro, rabbits etc which children love. - - Bear recipe is here. https://cookpad.com/uk/recipes/12351787-milk-bear-loaf
  17. Decorated with those.

To remove angel food cake from a loaf pan, run a butter knife around the edges of the cake a few times. Make a key lime pie with egg yolks. I've been trying my absolute hardest to make Japanese milk bread as soft as what I find in Japanese supermarkets (or even T&T). I've tried multiple recipes: milk and cream, only milk, different ratios of ingredients, different Does anyone know what actually causes softness in the shokupan loaves? Soft, pillowy bread rolls made using a special Japanese technique.

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