How to Make Favorite Japanese Super Soft Bread (using heavy cream)

Japanese Super Soft Bread (using heavy cream). Mix all ingredients together except butter. 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.

Therefore, I try to strip off the unnecessary information, making it simple and Eventually, you can draw lines while stirring, similar to the consistency of whipping cream just before it forms soft peaks. This bread is so much more complex and delicious than store bought whole wheat and is surprisingly cheap and easy. This makes the bread extra soft and adds days to the shelf life.

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, japanese super soft bread (using heavy cream). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mix all ingredients together except butter. 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.

Japanese Super Soft Bread (using heavy cream) is one of the most favored of current trending foods in the world. It is easy, it's quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Japanese Super Soft Bread (using heavy cream) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook japanese super soft bread (using heavy cream) using 9 ingredients and 9 steps. Here is how you can achieve it.

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

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

The recipe and additional pictures can be found here. Why is Japanese bread so soft and fluffy and has the mochi-like texture? The answer is because of the I use Japanese brand Nisshin flour. Does anyone know what actually causes softness in the shokupan loaves?

Steps 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. The photo in this step is 1.5 x recipe.
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..

Do I simply have something wrong with my bread flour (Robinhood--I'm in I've made the pre-gelatinized flour several ways as well out of both glutinous rice flour and bread flour. I'm looking for the texture where the loaves are so soft. Commonly known as Hokkaido milk bread or Japanese milk bread, or milk toast, this super soft and fluffy bread has always been my preferred bread. The strong milky and slightly sweet flavor of this bread makes the traditional white bread taste so bland. And there is that signature soft texture.

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