Amazing JAPANESE Bread Making Process | Always Soft, Like Cotton! Hokkaido Milk Bread. — Transcript

Full transcript

1. 0:00Do you know?
2. 0:01why Japanese bread is always so soft?
3. 0:03So fluffy and rich with that gentle milky sweetness.
4. 0:06It's all in the dough
5. 0:07Soft like silk
6. 0:09smooth like cream
7. 0:10This is milk bread
8. 0:12The cloud-like loaf that's loved across the world
9. 0:15with its delicate texture and lightly sweet flavor
10. 0:18And the best part
11. 0:20you can make it right at home
12. 0:22No bakery skills needed
13. 0:24Let me show you how
14. 0:25Let's begin
15. 0:28Have you noticed how Japanese bread is always so soft
16. 0:32so cloud like
17. 0:34with a slightly sweet to milky flavor
18. 0:36And the best part
19. 0:38it stays soft for days
20. 0:40This is no ordinary bread
21. 0:42It's Hokkaido milk bread
22. 0:44A special kind of loaf that tastes incredibly milky
23. 0:48with a texture so light and fluffy
24. 0:51In today's video
25. 0:52I'll walk you through every detail
26. 0:54the secret behind its softness
27. 0:57the unique dough texture
28. 0:59and why it stays pillowy for so long
29. 1:02Tangzhong
30. 1:03A simple roux
31. 1:05Start by mixing milk and flour in a small saucepan
32. 1:09Whisk until there are no lumps
33. 1:11smooth and even
34. 1:12Then
35. 1:13cook it on low heat
36. 1:15That's important
37. 1:16No high heat here
38. 1:17or it'll cook too fast
39. 1:20Keep stirring
40. 1:21You'll start to feel it thicken slowly
41. 1:23What we want is a smooth thick paste
42. 1:26just like this
43. 1:27No lumps
44. 1:28This is your Tangzhong
45. 1:31And it's ready
46. 1:32Scoop it into a bowl
47. 1:33and set it aside to cool
48. 1:35You can even store it in the fridge
49. 1:37This paste keeps the bread fresh and tender for longer
50. 1:41You can actually add Tangzhong to any bread recipe
51. 1:44to make it softer than ever before
52. 1:50Now, let's prepare our yeast mixture
53. 1:53Here, I've got lukewarm milk
54. 1:56sugar
55. 1:57and active dry yeast
56. 1:59Since we're using active dry yeast
57. 2:02it needs to be activated first
58. 2:04So, combine the milk
59. 2:05sugar
60. 2:06and yeast in a bowl
61. 2:08Give it a quick stir and let it sit for 10 to 15 minutes
62. 2:17You'll know it's ready when it looks foamy
63. 2:19just like this
64. 2:21That means the yeast is alive and active
65. 2:23Make sure your milk is warm
66. 2:25not cold
67. 2:26If it's cold, the yeast won't activate
68. 2:29If it's too hot
69. 2:30it can kill the yeast
70. 2:32Now, let's move to the dough
71. 2:36I'm using bread flour with about 13.5% protein
72. 2:41That high protein content
73. 2:43helps build the strong gluten network
74. 2:46we need for this bread's signature texture
75. 2:49If you don't have bread flour
76. 2:50you can use all purpose flour
77. 2:52Just reduce the liquid slightly when kneading
78. 2:56Sift together your bread flour
79. 2:58a bit of milk powder
80. 3:00which adds a really beautiful flavor
81. 3:03and salt
82. 3:04I'm also using a stand mixer to knead
83. 3:07Since we're working with high protein flour and extra fat
84. 3:11it takes more time and effort to bring the dough together
85. 3:14But don't worry
86. 3:15if you don't have a mixer, you can knead by hand
87. 3:18It just takes a little patience
88. 3:20The dough will come together beautifully
89. 3:24Now, it's time to start kneading
90. 3:27Set your mixer to low speed
91. 3:29I'm using speed 2 here
92. 3:31We'll go slowly at first
93. 3:33just to bring the dough together gently
94. 3:35You can actually add all the ingredients in at once
95. 3:38except the butter
96. 3:40but I like to add step by step
97. 3:42for better control and smoother texture
98. 3:44First
99. 3:45pour in the yeast mixture we prepared earlier
100. 3:49Then add a bit of cream
101. 3:50This gives the bread a rich velvety taste you'll love
102. 3:56Now for our Tangzhong
103. 3:58that beautiful roux we made earlier
104. 4:00Add it slowly while kneading
105. 4:02Let the dough absorb it bit by bit
106. 4:06Then
107. 4:06I'm adding some condensed milk
108. 4:09This gives the bread that subtle sweet flavor
109. 4:12that makes it so irresistible
110. 4:14If you don't have condensed milk
111. 4:16just increase the sugar slightly
112. 4:18You'll still get that soft, slightly sweet result
113. 4:22Let everything knead on low speed
114. 4:24for 2 to 3 minutes
115. 4:26You don't need high speed yet
116. 4:28We're just combining ingredients slowly and evenly
117. 4:31Now, stop and check the dough
118. 4:33It will look sticky
119. 4:35saggy
120. 4:36soft
121. 4:37That's perfectly normal at this stage
122. 4:39We just want everything combined
123. 4:41If it feels too soft
124. 4:43sprinkle in a tablespoon or two of flour
125. 4:46If it's too dry or tight, add a splash of milk
126. 4:49It's all about finding that balance
127. 4:51Now, increase the speed to 3
128. 4:53and knead for another 4 to 5 minutes
129. 4:56The dough will start building structure
130. 4:59And now
131. 5:00it's time to add the butter
132. 5:02Make sure it's soft, room temperature
133. 5:05and add it in slowly
134. 5:06a little at a time
135. 5:09At first, it'll look messy
136. 5:11buttery, slippery
137. 5:13almost like it's falling apart
138. 5:15But don't worry
139. 5:16you're right on track
140. 5:18Let the mixer keep working for another 4 to 5 minutes
141. 5:22Important tip here
142. 5:23If your kitchen is warm
143. 5:25especially in summer
144. 5:26your dough might start to heat up
145. 5:29and feel sticky
146. 5:30or split
147. 5:31That's totally normal
148. 5:33To fix that
149. 5:34simply place the dough in the fridge
150. 5:36for 10 to 15 minutes
151. 5:38or put an ice cube or two into the dough
152. 5:41It helps control the temperature and bring it back together
153. 5:44Once everything is in, we knead on medium speed
154. 5:48slowly
155. 5:49steadily
156. 5:50You'll knead about 8 to 10 more minutes
157. 5:52As it kneads
158. 5:53you'll start to see the change
159. 5:55The dough becomes smooth
160. 5:57elastic
161. 5:59and soft
162. 6:01This entire kneading process usually takes 20 to 25 minutes total.
163. 6:07And near the end
164. 6:08I add a tiny splash of water
165. 6:10just to make the dough even more smooth and shiny
166. 6:13But if it's already perfect
167. 6:15skip it
168. 6:21Now, let's check it
169. 6:23Look at that
170. 6:24Soft
171. 6:25silky
172. 6:26elastic
173. 6:28Just the way it should be
174. 6:32now transfer the dough to your work table
175. 6:34Look at it
176. 6:35Soft, smooth
177. 6:36beautiful, Right?
178. 6:44Grease a bowl lightly
179. 6:45Place the dough
180. 6:46and cover it
181. 6:47We'll let it rise in a warm spot
182. 6:49not hot spot
183. 6:50until it doubles in size
184. 6:55Remember
185. 6:56rising time depends on your kitchen temperature
186. 6:59In summer, it might take just 30 minutes
187. 7:01In winter
188. 7:02it could take up to 2 hours
189. 7:04So, always check the dough
190. 7:06not just the clock
191. 7:08Let's divide it into equal portions
192. 7:10Take your time here
193. 7:12Make sure each piece is the same size
194. 7:14This helps your bread bake evenly and rise beautifully in the pan
195. 7:19You can shape the dough however you like
196. 7:21That's the beauty of this recipe
197. 7:23This dough is incredibly versatile
198. 7:26perfect for a classic bread loaf
199. 7:28but it also works wonderfully for burger buns
200. 7:30dinner rolls, or even sweet braided bread
201. 7:38Now, lightly spray or grease your loaf pan
202. 7:41Then place the shaped dough pieces in the pan
203. 7:48Cover it
204. 7:49and let it proof again in a warm place
205. 7:51for about 45 minutes or more
206. 7:53depending on your kitchen
207. 7:54Don't rush the final proof
208. 7:56This step gives the bread that extra softness and height
209. 8:00If it's underproofed
210. 8:01the loaf won't be as fluffy
211. 8:03While the dough is proofing, let's make our egg wash
212. 8:05In a small bowl
213. 8:07mix one egg yolk
214. 8:08with 2 tablespoons of milk
215. 8:10That's it
216. 8:12This will give your bread a rich golden color
217. 8:15when baked
218. 8:16If you don't want to use egg, no problem.
219. 8:18Just brush with milk instead
220. 8:20It'll still come out soft and beautiful
221. 8:22just with a lighter top
222. 8:24At the same time, preheat your oven to 170°C
223. 8:29Once the dough is fully proofed
224. 8:31you'll see it's puffy
225. 8:32soft, and doubled
226. 8:34Now, gently brush the top with your egg wash or milk
227. 8:37Now, into the oven it goes
228. 8:39Bake for 30 minutes at 170°C
229. 8:43until golden brown and fully baked through
230. 8:48Just look at this bread
231. 8:50The smell is amazing
232. 8:52The top is shiny, golden
233. 8:54and baked to perfection
234. 8:55Let it cool
235. 8:59Now, let's tear it open
236. 9:01It's like pulling apart clouds
237. 9:03Warm, fresh, and so fluffy
238. 9:05So
239. 9:06how was the recipe?
240. 9:07Did you enjoy it?
241. 9:08If you did
242. 9:09don't forget to give it a thumbs up
243. 9:10and share it with your friends and family
244. 9:12especially those who love soft, milky bread just like this
245. 9:16Try it at home
246. 9:17and let me know how it turned out in the comments below
247. 9:20And of course
248. 9:21make sure to subscribe
249. 9:22for more soft, fluffy, delicious bread recipes coming your way
250. 9:26Stay tuned
251. 9:27and until next time
252. 9:28enjoy every bite of that warm homemade bread....