Japanese Milk Bread 🍞 #shorts

Ingredients
- 325g (about 11.5 oz) bread flour
- 7g (¼ oz) yeast
- 120ml (4 fl oz) milk
- 30g (1 oz) unsalted butter, room temperature
- 5g (⅛ oz) salt
- 40g (1.4 oz) sugar
- 1 egg

Method
1. Start by making the tangzhong: add 25g of flour and 100ml of water to a pan over medium heat. Mix until you have a thick, sticky paste. Transfer this into a small container, cover, and leave in the fridge to cool completely.
2. Warm the milk to approximately 30°C (86°F) and add the yeast and sugar. Mix until dissolved. Place the flour in the bowl of a stand mixer fitted with the dough hook attachment. Add the egg, tangzhong, and the warm milk yeast mixture. Start to mix on medium-low speed.
3. After 4-5 minutes, the dough should start to look smooth and stop sticking to the sides of the bowl. At this point, add the salt and room temperature butter and continue to mix until the salt and butter are completely absorbed.
4. Place the dough into a bowl and cover with an airtight lid or cling film. Leave to prove for 1.5-2 hours or until the dough has doubled in size.
5. Once the dough has doubled, place it on the bench and knead a few times to knock back. Cut the dough into 3 even pieces, flatten each dough ball out into an oblong shape, and roll tightly onto itself so you end up with a rugby ball shape.
6. Place the 3 dough balls into a 450g bread tin (approximately 10.2x11.5x20 cm) and cover with the lid. Let it prove for 1-2 hours or until it has doubled in size again. Preheat the oven to 180°C (356°F).
7. Once proved, bake in the preheated oven for 30 minutes with the lid on. After cooking, remove from the oven and open the lid but leave in the tin for 30 minutes on a rack before removing and allowing to cool completely before slicing.

#shortsvideo #foryou #howto #cooking #recipe #food #viral #cookingrecipes #asmr

[carlh]

Yes. I discovered Japanese milk bread a couple of months ago. It's the softest most moist bread I've ever made.

[Firefox]

...props to the editor...
Whoever you are

Keeping that ASMR on high
and BGM on low volume feels like I'm watching from a cafe...
That perfect level just sets the ambiance for it...

[vincentbarnett]

OMG!! The recipe is actually in the description!😮! THANK YOU!! 😊

[achinthyadesilva]

Hi chef,
Can you make, "kottu"? This is a Sri Lankan authentic dish that every Sri Lankan loves. My personal favourite too 🤗
Blessings from Sri Lanka 🇱🇰❤️

[ahchiu]

Loved the timelapse of the dough rising

[Briguy]

I love that bread. It makes any sandwich taste great.

[avocado]

Now I understand, we’re all huge fans of Andy for a reason, he’s amazing and talented! ❤ Keep it up!

[shamyaksingh]

Hi Chef Andy, If you're taking requests, I'd love to see your version of Chole Bhature, a classic North Indian dish.

Your unique twist on it would surely be a treat to watch (and hopefully replicate at home!).

[truemenimprovedaily]

This man’s playing Bobby Caldwell to this bread showing it ALL the love 😂. My man!!!

[christeljonsson]

❤Andy! Such amazing tools you have to make food and bake.Both the plasticbowl with lid and the bakingtray wit lid were fantastic.No money here so old bowl and towel will have to be good enough. Must try this.Love from Sweden ❤

[jo.comics]

Just made this yesterday and it came out absolutely delicious! So soft and fluffy and beautifully springy. Wonderful recipe!

[lmmonster]

Fruit sando?

We just got back from Korea, Japan last year. So delicious! Couldnt help myself at the 7/11’s to the fruit sandwiches!

[conal]

Love that proving tub and those sweet loaf tins!

[the-real-et]

youre the best chef channel on here ngl, no-bullshit straight-to-the-point cooking that always delivers on our expectations

giving the people what they want

[annieoakley]

Love that tin with lid...loving you videos, thank you !

[vassilismichalakis]

I love that his videos all have music but its so low volume you can bearly hear it in the background

[omprakash.youtube]

You make each recipe in the most authentic way.

[zaydy_spaydy]

I always wanted to make this, now thanks to this very helpful recipe I can 😊!

[junebugg]

Great looking bread.. Chef I’m asking again for Albondigas.. Mexican dish!!

[nikiTricoteuse]

Thanks Andy. Seeing that loaf brings back memories of when l was a child and my mother would send me to the village shop for half a loaf. It was made like this but with only 2 sections, inevitably when it was torn apart one side would bulge and the other would be concave. It was only ever wrapped with a strip of white paper that left both ends exposed and I always insisted that the shopkeeper gave me the bulging half. On the walk home l would, ever so carefully, peel strips of bread off the torn end, until l had made it concave and l had had a secret feast of glorious soft white bread which, if my mother had timed it right, would still be warm from the Baker's. It never occurred to me that the shopkeeper and my mother actually talked to each other and were well aware of my ploy and, l was always amazed that despite all my care, my mother almost always knew what l had done. Nearly 60 years later l can still smell and taste that bread and freshly baked white bread still feels like a treat! 😊