Japanese milk bread, known for its ultra-soft, fluffy texture and subtle sweetness, is a beloved staple. Using the poolish method (a preferment) enhances flavor development, while sweetened condensed milk adds richness. Here’s a simple guide:
Ingredients: For the poolish: 50g bread flour, 50g water, 2g yeast. For the main dough: 250g bread flour, 30g sugar, 3g salt, 20g milk powder, 30g unsalted butter (softened), 1 large egg, 80ml lukewarm water, 80ml sweetened condensed milk, 3g yeast.
Steps:
1. Make the poolish: Mix all poolish ingredients, cover, and let ferment at room temperature for 12–16 hours until bubbly.
2. Prepare dough: In a bowl, combine flour, sugar, salt, milk powder, egg, and condensed milk. Knead until smooth, add poolish, and knead for 10 minutes. Add butter and knead until fully incorporated (dough should be smooth and elastic).
3. First rise: Place dough in a greased bowl, cover, and let rise until doubled (about 1–1.5 hours).
4. Shape: Divide dough into 3 equal parts, roll each into a ball, cover, and rest for 15 minutes. Roll each into an oval, roll up tightly, and place in a loaf pan.
5. Second rise: Cover and let rise until the dough reaches 80% of the pan’s height (about 40–50 minutes).
6. Bake: Preheat oven to 170°C (340°F). Bake for 25–30 minutes until golden. Brush with butter immediately after baking for extra softness.
Cool completely before slicing for the perfect, cloud-like texture!
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