Terkuak: Japanese soft bread (yudane method) Super

Japanese soft bread (yudane method). Why is Japanese bread so soft and fluffy and has the mochi-like texture? The answer is because of the "Yudane" method. Yudane is made by mixing bread flour and hot boiling water.

Japanese soft bread (yudane method) Shokupan means "eating bread" in Japanese and it is also commonly referred to simply as Japanese white bread. It is quite similar to Hokkaido Milk Loaf but is less sweet and eggless. How to make the softest Hokkaido japanese milk bread without stand mixer or any machine with Tangzhong method (water roux).
Anda bisa memasak Japanese soft bread (yudane method) menggunakan 11 bahan dan 5 langkah. Monggo silahkan dibaca detail dibawah ini.


Bahan Bahan Untuk Japanese soft bread (yudane method)

  1. Ambil Bahan yudane : (bahan A).
  2. Ambil 50 gr tepung komachi / cakra.
  3. Perlu 40 ml air mendidih (194F).
  4. Perlu Bahan roti (bahan B).
  5. Siapkan 150 ml susu cair (suhu ruang).
  6. Ambil 15 gr gula pasir.
  7. Ambil 3 gr ragi.
  8. Ambil 10 gr mentega (suhu ruang).
  9. Ambil Bahan c.
  10. Siapkan 200 gr tepung komachi / cakra.
  11. Siapkan 5 gr garam.

Sachi makes anpan, a soft fluffy Japanese sweet bread with red bean filling. This video shows you step by step how to make an amazingly soft Japanese Hokkaido milk bread using the Tangzhong method. Connect with me on Instagram and. White breads with Yudane dough (Yudane bread) were made from commercial hard flour by the no first fermentation method.

Instruksi Membuat Japanese soft bread (yudane method)

  1. Siapkan loyang bulat diameter 20cm alasi pakai kertas rotin.. aduk bahan B hingga tercampur rata tambahkan bahan A (bahan yudane) dgn cara di sobek2 kecil lalu mixer atau ulenin smp setengah kalis.
  2. Masukan bahan c ulenin smp kalis elastis.. bulatkan adonan dan istirahatkan biarkan 10 menit.
  3. Potong adonan hingga mulus mnjd 25gr bulatkan tata di loyang bulat Lalu istirahtkan lg hingga mengembang 2x lipat lalu stelah mengembang olesin pakai susu cair taburkan toping sesuai selera.
  4. Panggang di suhu 150 derajat (oven dipanaskan terlebih dahulu 10 menit) selama 25 menit lalu turunkan ke 135 derajat selama 12-15 menit stelah matang olesin pakai butter.
  5. Simpan roti yg sudah matang dan dingin di tempat kedap udara agar kelembutan nya ttp terjaga..

However, the reasons why Japanese consumers prefer this bread and the basis for its increasing popularity are not yet sufficiently clarified. My recipe for Japanese milk bread (shokupan), using the Yudane method of baking. The Yudane method works so remarkably well to make soft and fluffy bread and makes the bread last longer because the heated gelatinised starch in the flour keeps the moisture inside the bread and it will make. Best Bread Recipe: Japanese Milk Bread 牛奶麵包. The method for making this bread differs slightly as it uses water roux or more popularly known as Shokupan Japanese bread loaf that you must try.

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