Amazing JAPANESE Bread Making Process | Always Soft, Like Cotton! Hokkaido Milk Bread.

bread, japanese milk bread, bread recipe, shokupan, japanese, recipe, tangzhong, hokkaido milk bread...Learn how to make Hokkaido milk bread using the tangzhong method! This soft, fluffy Japanese bread tears like cotton and stays fresh for days. Perfect for toast, sandwiches, or enjoying warm from the oven.@Theapron41 Turn-on subtitles and AUDIO for a better viewing experience! For the best results, I recommend using a kitchen scale to measure ingredients in grams, as this gives the most accurate and consistent outcome. But if you don’t have a scale, no worries! i have include cup measurements and ounces so you can still follow along. thanks!! Ingredients: Milk-100ml, 0.45 cups, 3.5 oz Bread flour- 20g, 2.5 tbsp, 0.7 oz Milk- 200ml, 0.85 cups, 6.76 oz Sugar -20g, 1.5 tbsp, 0.7 oz Active dry yeast- 5 g, 1.5 tsp Bread flour -380g, 3 cups, 13.5 oz Milk powder- 15g, 2 tbsp, .55 oz Salt- 3g, ½ tsp Cream- 75ml, 0.35 cups, 2.55 oz Condensed milk – 30ml, 2 tbsp, 1 oz Unsalted butter-50g, 0.25 cups, 1.75 oz This video includes: Tangzhong methods with tips Yeast activation Dough kneading detail steps with tips proofing methods in summer and winter – with tips to help you get perfect results! methods: 1. Make the Tangzhong Mix milk and flour in a saucepan. Cook on low heat, stirring constantly, until a smooth, thick paste forms. 2. Activate the Yeast Combine lukewarm milk, sugar, and active dry yeast. Let sit for 10–15 minutes until foamy. 3. Mix the Dough Sift bread flour, milk powder, and salt. Add in yeast mixture, cream, Tangzhong, and condensed milk. 4. Knead the Dough Start kneading on low speed for 2–3 mins. Check texture — adjust with flour or milk if needed. Increase to speed knead 4–5 mins. Add soft butter, bit by bit. Continue kneading on medium speed for 8–10 more minutes. 5. First Rise Transfer dough to a greased bowl. Cover and proof until doubled in size. 6. Divide & Shape Divide dough into equal portions. Shape as desired and place in greased loaf pan. 7. Final Proof Cover and proof again until dough is soft and puffy. 8. Egg Wash & Preheat Oven Make egg wash .Preheat oven to 170°C (convection) .Use milk only for eggless version. 9. Bake Bake at 170°C for 30 minutes (convection oven ) Baking mould size- Inches: L: 7.40 in, W: 3.94 in, H: 4.33 in Centimetres : L18.80 cm, W10. cm, H11.00 cm more soft bread video- https://youtu.be/JU1YxGLGpss?si=BPSjHU3_lKZNPDn1 https://youtu.be/3Rr_WpW6_l0?si=dltkVwKXlJL_R6RW https://youtu.be/kwEthtopUYs?si=tPSSs_-z1qonprKk https://youtu.be/L8cz0PF_sMI?si=CeVmimP3vvMPH2Sb #breadrecipe #bread #milkbread #easybread #breadloaf #softbread #easybread #easybreadrecipe #fluffybread #bakingrecipes #bakingbread #howtomakebread #theapron #theapron41 @Theapron41 All rights reserved. This video and its content are the property of The Apron. Do not copy, reproduce, or reupload without permission.