Milk Bread (Cotton Soft) - Milk Bread Recipe - Rasa Malaysia (2024)

FAQs

Why is my milk bread not fluffy? ›

If your milk bread is dense, mostly likely, the dough is under-kneaded. The dough needs to develop enough gluten to expand and become soft and fluffy. A sure way to ensure that the dough is kneaded enough is using the window pane test.

Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

What is milk bread's main difference from traditional bread? The only liquid used in milk bread is milk. In most yeast bread recipes, the liquid is usually water. There are also no eggs in most yeast breads.

Milk bread contains milk in the dough, giving it a softer texture and slightly sweet flavor. White bread is made with refined flour, water, yeast, and salt, resulting in a light and fluffy texture with a mild taste.

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Once reactivated, yeast begins feeding on the sugars in flour, and releases the carbon dioxide that makes bread rise (although at a much slower rate than baking powder or soda). Yeast also adds many of the distinctive flavors and aromas we associate with bread.

Other names for it are Hokkaido milk bread, shokupan, and pai bao. Shokupan translates to "eating bread" or "food bread" or "plain bread"; in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack. It is carried in many bakeries in Asian countries.

Adding nutrients: Milk is a good source of calcium, protein, and other essential nutrients. Soaking bread in milk can help add some of these nutrients to your diet, making it a hea.

Brioche is a much richer bread than Japanese milk bread. It uses a lot more butter than shokupan dough, giving brioche a sweeter and more buttery taste. Brioche is also made with eggs. This helps give brioche its signature golden color and a denser, chewier texture than shokupan.

Give the bottom of the loaf a couple firm taps with your thumb. The bread will sound hollow when it's done. If you're new to this technique, try doing this every five minutes toward the end of baking and you'll hear how the sound changes.

Why is milk bread so soft? ›

Part of what makes milk bread so satisfying to eat is that feathery softness, which many bakers attribute to tangzhong, a roux that's incorporated into the dough.

Beth Goldowitz. Baking tasty bread, cookies, and pies for over 50 years. · 3y. Milk bread is white bread. It uses the same ingredients as a white sandwich bread, but it includes milk in the dough.

It's a very similar recipe to Jewish challah bread or brioche but it's just slightly fluffier that both and the reason for this is the roux-like tangzhong 'starter' that does something 'sciency' to the bread.

Taste wise the milk bread was slightly sweeter than a regular loaf made with water would be. Buttermilk and yogurt loaves had a slightly more intense flavour with hints of acidity but also sweetness. The sour cream bread had the richest taste and mouthfeel.

While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten. It's important not to overwork your dough and continually check for overworking throughout the kneading process.

8 reasons why your bread dough is not rising:

Yeast should be stored in a cool, dry place. Yeast is too hot Yeast may have been dissolved in water that was too hot, or the liquid ingredients in the recipe may be too hot, causing the yeast to die. Yeast needs to be warm - not too hot, not too cold.

In the finished product, milk will make bread that has: Greater volume (improved capacity to retain gas) Darker crust (due to the lactose in the milk)