Japanese Milk Bread
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Date: 2021-04-09
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Comments and reviews: 9
MsYuki1
Love you CJ, but maybe avoid the trendy Japanese recipes. Shyokupan (milk bread) doesn't need that starter or an egg, other than an optional egg wash. Just bread flour, yeast, milk or cream, water, sugar or honey, salt, butter. Plus it's best to separate the dough into 2-4 pieces, then fold and roll each separately before the 2nd rise to get the classic shyokupan texture.
Also tamago sando doesn't contain chili's or heat other than a smidge of mustard. I know you love the heat but that defeats the purpose. It's supposed to be a yasashii ('kind') comforting sando that you can feed to children, i. e. spark nostalgic sweet childhood memories. I'm sure it was yummy with Cayenne. Just don't call it a Japanese tamago sando, please.
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Love you CJ, but maybe avoid the trendy Japanese recipes. Shyokupan (milk bread) doesn't need that starter or an egg, other than an optional egg wash. Just bread flour, yeast, milk or cream, water, sugar or honey, salt, butter. Plus it's best to separate the dough into 2-4 pieces, then fold and roll each separately before the 2nd rise to get the classic shyokupan texture.
Also tamago sando doesn't contain chili's or heat other than a smidge of mustard. I know you love the heat but that defeats the purpose. It's supposed to be a yasashii ('kind') comforting sando that you can feed to children, i. e. spark nostalgic sweet childhood memories. I'm sure it was yummy with Cayenne. Just don't call it a Japanese tamago sando, please.
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Rofl
I'm not from Japan but another island called Newfoundland in the Atlantic. All our bread is made this way. When I came to the US my disappointment was massive in regards to bread. I would bake my home island's recipe for friends and be begged for the recipe. It's funny how two places so far away can sometimes be the same. Newfoundland started out as a fishing colony and, like Japan, is a massive consumer of seafood.
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I'm not from Japan but another island called Newfoundland in the Atlantic. All our bread is made this way. When I came to the US my disappointment was massive in regards to bread. I would bake my home island's recipe for friends and be begged for the recipe. It's funny how two places so far away can sometimes be the same. Newfoundland started out as a fishing colony and, like Japan, is a massive consumer of seafood.
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moogie1954
I discovered milk bread a couple of years ago! It is, definitely, the BEST white loaf bread I've ever had! I have also started using the milk roux trick when making hot rolls. It works wonderfully! My hot rolls were good before, but now they are the lightest, fluffiest, rolls I've ever had!
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I discovered milk bread a couple of years ago! It is, definitely, the BEST white loaf bread I've ever had! I have also started using the milk roux trick when making hot rolls. It works wonderfully! My hot rolls were good before, but now they are the lightest, fluffiest, rolls I've ever had!
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Goat
That's one of the prettiest looking white loaves I've seen, such an even crumb & the crust looks fantastic. Going to give this one a go tomorrow, so thank you. Plus egg mayo sandwiches were my favourite thing growing up so double win for me tomorrow!
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That's one of the prettiest looking white loaves I've seen, such an even crumb & the crust looks fantastic. Going to give this one a go tomorrow, so thank you. Plus egg mayo sandwiches were my favourite thing growing up so double win for me tomorrow!
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NvrMindWhtEvr?
Had gone looking for your milk bread recipe after seeing the egg sandwich video to no avail then yesterday read your post the wife is pulling out her little stand mixer can't wait to taste those heels whatever?
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Had gone looking for your milk bread recipe after seeing the egg sandwich video to no avail then yesterday read your post the wife is pulling out her little stand mixer can't wait to taste those heels whatever?
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Dennis
Thanks again for another great and timely recipe. I was waiting for this to make the Tamago Sando this weekend (I was planning to bake in a Pullman pan to get the square edge all around, anything to adjust)
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Thanks again for another great and timely recipe. I was waiting for this to make the Tamago Sando this weekend (I was planning to bake in a Pullman pan to get the square edge all around, anything to adjust)
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Craig
So, what you're saying is, you can cut the loaf while it's still warm as long as you eat the whole loaf? ;) So really, you need to make 2 loaves, keeping the second one for after it's cooled down: )
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So, what you're saying is, you can cut the loaf while it's still warm as long as you eat the whole loaf? ;) So really, you need to make 2 loaves, keeping the second one for after it's cooled down: )
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IwasFRAMEDiTELLyou
I've wanted to make Japanese milk bread for years but never found a recipe that I felt confident with. Then my favorite Chef in the world uploads this, I think it's just meant to be
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I've wanted to make Japanese milk bread for years but never found a recipe that I felt confident with. Then my favorite Chef in the world uploads this, I think it's just meant to be
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food
Chef John, Can this recipe be used with Cup 4 Cup or another gluten free bread flour w/ Zanthum gum? If so, should there be any additional alterations? Thanks for your input in advance. Sherry
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Chef John, Can this recipe be used with Cup 4 Cup or another gluten free bread flour w/ Zanthum gum? If so, should there be any additional alterations? Thanks for your input in advance. Sherry
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