The Easiest and Simplest Japanese Bread Dough
The easiest and simplest Japanese bread dough recipe. Easy to handle and bakes up fluffy, perfect for sweet buns and souzai pan.
- flour (*1,
refer the article about Finnish flour) 300 g
- milk 200 g
- brown sugar 20 g
- olive oil 20 g
- dry yeast (or 10g fresh yeast, *2) 5 g
- salt 3 g
- electric scale
- stand mixer or home bakery
- Please check the tips for baking bread beforehand.Tips for Baking Japanese BreadThis is a list of tips for baking Japanese bread that can't be written down in a recipe. Please take a look at it before you bake bread.
- If using fresh yeast, warm the milk to body temperature and mix it with the yeast (*3, *4).
- Put all the ingredients into a bowl and knead immediately with a stand mixer or a home bakery (*5).
- Stop kneading when the dough stays together(*6) and the surface becomes smooth.
- Roll the dough into a ball and cover lightly with a wet cloth or plastic wrap.
- Allow the first fermentation to take place at room temperature or in the oven’s fermentation function. 30 minutes to 1 hour, when the dough has doubled in size, the first fermentation is complete.
Refer to the recipe for each bread after this step.
- Sweet BreadSweet BouleThis bun is called Sweet Boule or Hat Bun, originally from France. Sweet Boule is so fluffy bun with some sweet crispy cookie dough on top.Danish Roll; Plain, Chocolate and MatchaDanish bun recipe with pie crust woven inside the dough to texture and taste. Normal, chocolate and matcha flavoured, great for laskiaispulla.
- Souzai panEasy and Delicious Sausage Rolls - Piece of OishiCute looking bundles of sweet dough and savoury sausage. Sausage rolls are perfect for children's parties, awesome for adult's get-togethers!Tuna Mayo Bread, Japanese Souzai PanTuna Mayo Bread is one of the best souzai pan. Enjoy the crunchy onions, the savory aroma of burnt mayonnaise, and the full flavor of tuna.Corn Mayo Bread, Japanese Souzai PanThe sweetness of the corn and the mayonnaise make this corn mayo bread perfect. The canned corn is full of water, so drain it well.Edamame Cheese Bread, Japanese Souzai PanThis edamame cheese bread is delicious with the texture of edamame and grilled cheese smell. It is a popular souzai pan in Japanese bakeries.Wreath Shaped Bacon Cheese BreadA recipe for a cute looking bread wreath. Perfect for Christmas parties, for a dinner table or those slow weekend mornings.Wreath Shape Egg SandwichA recipe for a cute looking bread wreath. Perfect for Christmas parties, for a dinner table or those slow weekend mornings.
*1 Up to 1/6 of the total flour can be substituted with whole wheat or light wheat flour. Please check and test recipe to see how much bread can be baked with 300g of flour.
*2 In Finland, you can find fresh yeast in even the smallest of markets, and I prefer to use fresh yeast because it is inexpensive (about 30 yen for 50g) and has a good flavor when baked. *3 Heat 200g of milk in the microwave for about a minute in a lower setting to get it nice and warm. Add the fresh yeast, tearing it into pieces, and mix gently with a spoon. The yeast may sink to the bottom and clump up, so scrape it out when you combine it with the other ingredients. *4 Never add any ingredients other than milk. Some recipes call for activating the milk and sugar with yeast, but this is a different kind of yeast, not the familiar instant dry yeast or fresh yeast. For fresh yeast, it is enough to warm it up, and adding sugar or salt will kill the yeast bacteria. *5 Japanese recipes often specify where and when to put the sugar, salt and yeast, but I believe it doesn’t make any difference as long as you combine the ingredients and start mixing right away. As for not putting the yeast and salt together, as mentioned above, even sugar has the ability to kill yeast. It’s just that you don’t want them to be with each other for too long, because the time it takes for the yeast to die is much shorter with salt than with sugar. If you use fresh yeast, it is dissolved in milk, so as soon as you add the ingredients, no matter how hard you try, it will mix with the salt as soon as you start mixing. Anyway, the important thing is to mix the ingredients as soon as they are combined. *6 *6 If the dough sticks to the walls or bottom of the container and does not come together easily, or if the dough is so loose that it drips right off the hook when you open the stand mixer, add flour, 1 tablespoon at a time, and mix it in. If the dough sticks to the bottom of the container a little, but doesn’t drip off the hook, it’s okay.
Flour in Finland
Many different types of flour are sold in the markets. Which flour should I use? Which is the strongest flour? What about light flour?
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