Steps to Prepare Speedy Japanese Super Soft Bread (using heavy cream)

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, japanese super soft bread (using heavy cream). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Japanese Super Soft Bread (using heavy cream) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Japanese Super Soft Bread (using heavy cream) is something that I’ve loved my entire life.

Tools: Electronic mixer (or you can knead by hand), rest of the tools I used in this video are easily found in most household (brush, baking tin, roller). You can use it when cool down or, better, refrigerate it overnight: use it at room temperature! In a large bowl mix flour and salt. I baked this Japanese Soft White Bread using the same recipe I shared before on Shokupan Japanese Soft Bread.

To begin with this recipe, we have to first prepare a few ingredients. You can have japanese super soft bread (using heavy cream) using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Japanese Super Soft Bread (using heavy cream):

1. Make ready 250 gr bread flour
2. Get 20 gram sugar
3. Get 20 gram honey
4. Make ready 4 gram salt
5. Make ready 3 gram instant yeast
6. Get 80 gram heavy cream (fat content at least 35%)
7. Take 70 gram full cream milk/fresh milk
8. Take 60 gram water
9. Take 20 gram unsalted butter (softened)

Instead of the butter, try using Earth Balance buttery sticks in both the bread dough and for. Classic Japanese Milk Bread recipe made with cream, milk, and an extra special something that makes it super soft, fluffy, and moist. Stays fresh for days longer than regular bread. Follow this step-by-step tutorial to make the fluffiest, yummiest bread ever!

Instructions to make Japanese Super Soft Bread (using heavy cream):

1. Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined
2. Add in the butter and continue to mix (low speed) until the dough comes together and won’t stick to the wall of the bowl
3. Do the window pane stage test, when the dough is elastic and can be spread thinly without tearing/breaking. Dough also won’t stick to you hands
4. Once ready, put the dough in the bowl, cover with cling wrap/kitchen towel and let the dough rise until double in size (about 1 hour)
5. After the dough double in size, punch down the dough to release the air. Divide the dough into 4 equal sizes. Form each portion to a ball and rest the dough again for another 25 minutes
6. Layer the bread tin with cooking oil. After resting the dough for 25 minutes, flatten each dough using rolling pin, and shape it like a small log. Repeat for all 4 doughs. Let it rise for another 1 hour for 2nd proofing. No need to cover the tin first.
7. Cover the loaf tin. Preheat the oven to 190 celcius degree. Bake 15 minutes in 180 celcius degree, continue with another 15 minutes in 160 celcius degree or until the bread turn golden brown.
8. Remove the bread from the oven Brush the top of the bread with butter. Take it out from the loaf tin and let it cool on the rack completely before slicing.
9. Note: I used the rectangular tin with cover. Size: 450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4"X 4.8" X 4.5") (silver colour in the photos but using loaf tin without cover is fine too. But probably you need to use 2 loaf tins). You need to double the recipe to get a perfect rectangular shape bread.

Stays fresh for days longer than regular bread. Follow this step-by-step tutorial to make the fluffiest, yummiest bread ever! This light and fluffy Japanese milk bread features a smart technique that keeps the sandwich bread soft and pillowy for days. Whether you like it slathered with jam or as a base for your favorite sandwich, you'll have plenty of time to enjoy it, because the bread stays soft and pillowy for several. Japanese Hokkaido milk bread is pillowy soft with light buttery flavor and a hint of sweetness.

So that is going to wrap this up for this special food japanese super soft bread (using heavy cream) recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!