Daily Japan Bread (bread maker)

Category: Yeast bread
Kitchen: japanese
Daily Japan Bread (bread maker)

Ingredients

Strong baking flour *) 440 g
Wheat flour in \ grade 60 g
Salt 10 g
Sugar 40 g
Butter 40 g
Powdered milk 20 g
Water t = + 50 ° С **) 360 ml
Yolk 2 pcs.
Dry fast-acting yeast 6 g

Cooking method

  • I found inspiration to bake this bread in a live magazine from Lyudmila mariana_aga.
  • To prepare the dough in the processor, you need to put everything (except fat) into the bowl of the combine and knead 10 minutes at medium speed.
  • Then add the butter and keep mixing until the butter is well absorbed into the dough structure.
  • Pre-fermentation 60-70 minutes at a temperature of 27 ° C.
  • Divide the dough into two, roll each into a ball and rest for 10 minutes.
  • Roll out with a rolling pin into a rectangle and roll the dough into rolls.
  • Place in a non-heated coating pan for final proofing for one hour.
  • Bakery products 60 minutes at 190 ° C.
  • Cool on a wire rack.
  • Using this recipe, you can safely bake bread in a bread maker: "Basic" mode, size M and "Light" crust!
  • Daily Japan Bread (bread maker)
  • You will feel softness and lightness in taste - the crust is crispy against the background of delicate crumb!

Cooking program:

Basic

Note

*) high protein flour.
You can add 1-2 tablespoons of dry gluten to weak flour (mix well with flour!) And a pinch of ascorbic acid.

**) or combine 2 egg yolk and whole milk to get what you want ( 360 ml) the amount of liquid.
The amount of butter and sugar can vary depending on the mood of the day.

Svetla
AXIOMA Thank you so much for the pleasure you experience at the sight of your new masterpieces. I really love your Hokkaido dairy Japanese bread and your Japanese dairy buns. They are simply adored in my family.
And now I see you are continuing the Japanese theme. The bread looks just airy.
I will master.
Axioma
Quote: link = topic = 138893.0 date = 1313329304

AXIOMA Thank you so much for the pleasure you experience at the sight of your new masterpieces. I am very love Your Hokkaido Japanese Milk Bread and Japanese Milk Buns. They are simply adored in my family.
And now I see you are continuing the Japanese theme. The bread looks just airy.
I will master.

Hello, SVETLA!
With indescribable trepidation I treat the fans of the Japanese milk bread "Hokkaido" !!!
I share your delight and love for "Hokkaido" Bread!
akkkula
Hello AXIOMA! I would like to express my gratitude to you for your wonderful bread. I put this bread on the timer in the morning. At size M, it rested against the lid, the taste is wonderful, delicate and soft. We haven't had such bread for a long time. Great respect from my son too!
Axioma
Good day, akkkula !
It's a pleasure to read such reviews!
Low bow to your son!
SchuMakher
AXIOMA Oh, it's good that you are here! My Jap is standing in the stove ... and what should the bun be? It came out a little thinner than usual, well, as on rye about ... So it should be?
Axioma
Quote: ShuMakher

AXIOMA Oh, it's good that you are here! My Jap is standing in the stove ... and what should the bun be? It came out a little thinner than usual, well, as on rye about ... So it should be?

SchuMakher, Hello!
It should not be!
The gingerbread man should not be liquid !!!! Barely sticks to the walls!
I believe that your flour is weak - not enough protein, which means you need less liquid!
I'm sorry ...
SchuMakher
AXIOMA So I'm a smart Schumacher, I poured flour, it became as it should be ... the chuyka worked ... Already baked, pretty, the little screw at the screw broke off, I had to taste TASTY !!!
Axioma
Quote: ShuMakher

AXIOMA So I, I poured flour, it became as it should ... the chuyka worked ... Already baked, pretty, the crust of the screw broke off, I had to try DELICIOUS !!!

It's good that you have one! chuyka ...
smart Schumacher, to teach a scientist, only to spoil!
SchuMakher
AXIOMA Almost all ate the same, barely stole a piece for breakfast
Axioma
SchuMakher , I am glad that you liked the bread!
So I can't determine for a long time WHEN it gets stale.
Everyone drags himself for breakfast, and some for lunch, a piece ... and some and two.
Svetla
AXIOMA, please tell me, does the daily taste different from Hokkaido?
Axioma
Quote: SVETLA

AXIOMA, please tell me daily is different to your taste from Hokkaido?

SVETLA, You asked me a difficult question.
I will try to satisfy your curiosity evasively: Japanese milk "Hokkaido"
V K U S N E E !!!
Melisa72ru
AXIOMA, thanks for the recipe !!
I baked it today, but there was no first flour. varieties, added semolina, put it on size L, but it turned out under the very roof)) and what a smell it was !!!!

photo of the masterpiece:
Daily Japan Bread (bread maker)
Axioma
Quote: Melisa72ru

AXIOMA, thanks for the recipe !!
I baked it today, but there was no first flour. varieties, added semolina, put it on size L, but it turned out under the very roof)) and what a smell it was !!!!
Melisa72ru!

V O T E T O P O - N A SH E M U !!!


The bread is excellent! Bravo!
akkkula
Hello AXIOMA! I bring another thank you for the bread! He really became daily for us. Made with dry sourdough and without eggs.
Daily Japan Bread (bread maker)
Axioma
Quote: akkkula

Hello AXIOMA! I bring another thank you for the bread! He really became daily for us. Made with dry sourdough and without eggs ...

akkkula! I would like to learn more about the phrase:

"Made with dry sourdough and without eggs."

Please comment on the details. 🔗
akkkula
Quote: AXIOMA

akkkula! I would like to learn more about the phrase:

"Made with dry sourdough and without eggs."

Please comment on the details. 🔗

Hello AXIOMA! "Dry sourdough" is such a thing 🔗... Similar to dry yeast, but no yeast odor. It greatly enhances the taste and quality of bread. Not sold in stores. A friend of mine works in a pastry shop and supplies me.
(I've been baking your Uzinskaya for a week now every day - I like it very much!)
VishenkaSV
Today I baked this wonderful bread. I didn’t know about special flour, I used Starooskolsk bread flour ... I had to add a little for a beautiful kolobok. The bread turned out to be very high and very tasty. In just ten minutes, half of the bread was already sentenced .. I will bake many more times. Thank you Daily Japan Bread (bread maker)
kavilter
We loved the bread. Do not pay attention to the shape, stood on the proofer in a soup plate - therefore, it looks like a flying saucer.
Daily Japan Bread (bread maker)
Nikusya
AXIOMAThank you very much for the wonderful recipe! Yesterday I baked Japanese bread, it is simply incomparable. She was ashamed to upload a photo, the roof was slightly warped, he tried to escape from HP !!! I had to press the cover of the HP with a book. ... I sat over it and thought, everything, the dome will fail! Nothing like this!!! The bread is only lightly fried to the lid and that's it: girl_claping :. My family, who watched with interest my races around the stove, appreciated the taste of the bread perfectly! Crispy thin crust, tender crumb with a very light subtle hint of pastry. Bread is good for both tea and first courses. I think this bread will stay with us for a long time.
AXIOM, THANKS again

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