Love Japanese Milk Bread. Not all machines are equal. As a bread maker, never put yeast next to salt because salt can kill yeast, but machines are different from hand mixing. My Hamilton Beach bread maker says to put salt next to liquid and yeast next to flour. Some bread machines load different. Folks making the old fashioned way (by hand), there’s lots of milk bread recipes online, please do not put salt on top of yeast (or your bread will fall) as the salt kills the active yeast.
Tried this today in my zorirushi 1lb bread machine! The recipe overflowed the bread pan and the loaf came out misshapen. But, the bread still came out good! I think I’ll get better luck in a bread machine that has a 2lb loaf capacity
I make my Husband a steady supply of Milk bread so that it is always on hand. Here are my tips that I’ve acquired throughout trial and error. This is for either a stand mixer or hand knead, and oven bake. I have found the King Arthur recipe the best as far as ingredient portions. It seems to be the about the same as Angels. First thing is gather all ingredients except the tangzhong. Mix them just until combined into a dough about 40 seconds and then Leave It Alone. Put it in you fridge and rest it for at least three hours. This will ensure the moistest bread. Then add your tangzhong and do the kneading process. I also like substituting half of the flour with cake flour and a couple tablespoons of cornstarch. Just make sure it is all equal to the amount of requested flour (298g). Once your dough has risen, sometimes I add a cookie top and make them into pineapple buns. Or I stuff with an egg custard to make pan rolls. Yummy.
Three things, You should always fill your bucket outside of the machine. The yeast and salt should not come into contact, the salt can kill the yeast. I would have added the salt and the covered it with the sugar and then added the yeast last. And your top probably collapsed because it over rose from too much yeast, it couldn't support itself and fell. A common problem.
I’ve seen many recipes of Japanese milk bread but I’ve never heard anybody call the tangzhong a roux unless specifically called a water roux. Nevertheless, great video as always!!!
@@93LiZa93 well the description should show it as i watched the entire video then i was disappointed when i saw its not an oven at the end part. I watched all the recepes in utube but this one got my interest
