Milk Bread (Cotton Soft) - Milk Bread Recipe - Rasa Malaysia (2024)

FAQs

Why is Japanese milk bread so soft? ›

In her book Chen explains that heating flour and water at the high temperature of 65º C (that's 149º F) helps to gelatinize the starches in flour, which improves water absorption and results in a bread that's soft and elastic.

The Difference Between Milk Bread and Other Breads

What is milk bread's main difference from traditional bread? The only liquid used in milk bread is milk. In most yeast bread recipes, the liquid is usually water. There are also no eggs in most yeast breads.

The fat and lactose in milk help with tenderizing the crumb of the bread making it softer and sweeter. The crust of the bread also gets more caramelization. Be aware that bread made with milk should not be baked at too high of a temperature to prevent it from browning too much too soon.

While shokupan and brioche are soft and buttery, they are different. Brioche is a much richer bread than Japanese milk bread. It uses a lot more butter than shokupan dough, giving brioche a sweeter and more buttery taste.

If your milk bread is dense, mostly likely, the dough is under-kneaded. The dough needs to develop enough gluten to expand and become soft and fluffy. A sure way to ensure that the dough is kneaded enough is using the window pane test.

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Taste wise the milk bread was slightly sweeter than a regular loaf made with water would be. Buttermilk and yogurt loaves had a slightly more intense flavour with hints of acidity but also sweetness. The sour cream bread had the richest taste and mouthfeel.

What Makes Japanese Milk Bread Different Than Brioche? Milk bread originated in Japan and varies from it's American counterparts by using tangzhong to achieve its springy, brioche-esque texture. Tangzhong is just a water and flour paste, that's heated through and added in the kneading stages.

What does adding egg to bread dough do? ›

besides the nutritional benefits there are a few other good reasons to use egg in breadmaking. It makes the bread lighter and fluffier. The reason for that is the fat in the yolk that inhibits gluten formation just as any other fat would. This results in a looser dough that can expand and puff up more.

The added sweetness and protein helps bread dough rise—particularly enriched dough like brioche. It lends a more tender crumb, and actually helps these breads last longer. High-heat milk powder might be a little trickier to find, but it's certainly worth the search for its impact on baking breads.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

The kawaii loaves are made from a mixture of domestic wheat flour, cream, honey and plenty of fresh milk, which makes this bread so moist and fluffy. There are four types of shokupan loaves to choose from: plain, chocolate, azuki (red bean) and cheese, plus additional seasonal flavours.

Milk bread is an incredibly soft, fluffy, light white bread made with milk that's perfect for toast, sandwiches, or simple enjoying by itself. It goes by many names and is also known as Japanese milk bread, shokupan, Korean milk bread (우유식빵), Chinese milk bread, or Hokkaido milk bread.

Shokupan (食パン), Hokkaido milk bread or Japanese milk bread, is a light and fluffy loaf of white bread with a slightly sweet milky flavor and cloud-like texture. While it is most commonly known as Japanese milk bread there are also equivalents in Korea and China, with an equally delicious light texture.

These simple style loaves tend to be soft, fluffy and are served cut into thick slices, and are a staple feature on the shelves of convenience stores, bakeries and supermarkets up and down the country.