How does the milk in Japan compare to where youre from? From Ireland, have gotten used to Japanese milk and Hokkaido Dairy is pretty good but it definitely doesn't compare to Irish dairy in my opinion Especially things like butter and cheese
Trying to make Japanese Milk Bread for the first time . . . is it . . . Melted butter turns out a different consistency than doing chunks of softened slowly worked in Personally the recipe also has quite a bit of sugar and dry milk powder - I don’t think it needs a whole 1 4 cup for a single loaf recipe like this Outside of the autolyse make sure your tangzhong is a glue paste and not still liquid
Successful Japanese Milk Bread using Zojirushi Virtuoso -- recipe . . . Successful Japanese Milk Bread using Zojirushi Virtuoso -- recipe enclosed I scaled up the internet recipe written by "Javier Tan" by a factor of 4 3 , taking his original recipe from a 1 5 lb loaf to a 2 0 lb loaf The final result was fantastic: great Shokupan crumb and tall, tall loaf shape 440 g bread flour 187 g whole milk at room temp
What to Make With Japanese Milk Bread? : r Cooking - Reddit I got some fresh milk bread from an online Asian grocer Was hoping this sub could provide some ideas for what to make with it I do want to try to make a Japanese egg salad like the 711 ones in Japan Really appreciate any advice or input Thanks in advance for any help
Japanese milk bread. : r Breadit - Reddit 1K votes, 38 comments 1M subscribers in the Breadit community Breadit is a community for anything related to making homemade bread!
Does anyone have a good Japanese Milk bread recipe for a machine . . . Make a loaf instead of rolls If you want to make it in your bread machine, put all the ingredients in the loaf pan and select the White Bread cycle Voilà! You will have phenomenal Japanese Milk bread I have made this recipe countless time It is so addictive
Why no milk based foods in east asia? : r AskFoodHistorians - Reddit Why no milk based foods in east asia? Ive been getting into cooking more recently and its dawned on me that milk or fermented milk products just do not seem to used in east asian dishes such as Japanese, Korean, szechuan etc