Easiest Way to Prepare Ultimate Japanese Super Soft Bread (using heavy cream)
Hello everybody, it is Louise, welcome to our recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Homemade Japanese Super Soft Bread (using heavy cream). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Japanese Super Soft Bread (using heavy cream), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Japanese Super Soft Bread (using heavy cream) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Japanese Super Soft Bread (using heavy cream) is 1 loaf pan. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Japanese Super Soft Bread (using heavy cream) estimated approx 3 hours.
To begin with this recipe, we must prepare a few components. You can cook Japanese Super Soft Bread (using heavy cream) using 9 ingredients and 9 steps. Here is how you cook it.
Had a leftover heavy cream in the fridge so I tried this recipe and wow, it was super nice.
A very soft and fluffy bread, tastes delicious too.
This recipe is a keeper.
My sons asked me to bake another loaf just after we finished the first one so I made this bread twice already in just a week 🤩
Source: https://youtu.be/JbxLBwV32oo
#mycookbook
Ingredients and spices that need to be Prepare to make Japanese Super Soft Bread (using heavy cream):
- 250 gr bread flour
- 20 gram sugar
- 20 gram honey
- 4 gram salt
- 3 gram instant yeast
- 80 gram heavy cream (fat content at least 35%)
- 70 gram full cream milk/fresh milk
- 60 gram water
- 20 gram unsalted butter (softened)
Instructions to make Japanese Super Soft Bread (using heavy cream)
- Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined
- 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
- 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
- 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)
- 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
- 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.
- 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.
- 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.
- 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.
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