Imagine biting into a warm, pillowy loaf with a perfectly crisp crust that releases a delicate aroma of butter and yeast.
This is the world of Japanese bread, a culinary wonder that combines the delicate artistry of Japanese craftsmanship with the heartwarming essence of bread.
In this article, we will delve into the fascinating realm of Japanese bread, exploring its rich history, unique characteristics, and the secrets behind its unrivaled quality and taste.
While Japanese bakers drew inspiration from French and German bread-making traditions, they added their own nuanced techniques and flavors to create a distinct style of bread.
The Japanese obsession with perfection and attention to detail led to the refinement of traditional European recipes, resulting in lighter, milder, and less oily bread.
Japanese bakers emphasize the use of high-quality ingredients to achieve exceptional results. Flour, the cornerstone of any bread recipe, is carefully selected to ensure optimal quality and protein content. Combining domestic and imported flours allows bakers to achieve unique textures and flavors.
Ingredients of Japanese Bread
- 620g Flour.
- Water.
- 60g Sugar.
- 12g Salt.
- A Bag of yeast.
- 10g Milk powder.
- 1 Egg.
- 260g Milk.
- A Spoonful of vanilla extract.
- 50g Butter.
These are the ingredients you will need to prepare Japanese style bread.
How to prepare Japanese Bread
1. In a bowl add 40g flour.
2. Add a glass of water.
3. Now put the pan on medium heat, stirring the mixture slowly until it turns into a dough or something like butter.
4. Put the dough in a small plate and refrigerate.
5. In a new bowl pour flour 580g.
6. Add 60g sugar.
7. Add a tablespoon of salt.
8. Add a bag of dry yeast.
9. Add 10g milk powder.
10. Mix well.
11. In a new bowl add an egg.
12. Add 260g milk.
13. Add a spoonful of vanilla extract.
14. Mix Well.
15. Pour the mixture we have just prepared on the mixture of flour.
16. Remove from the refrigerator the first mixture that we prepared earlier and then put it with the mixture.
17. Knead the mixture with your hand until it turns into a cohesive dough.
18. Add 2 tablespoons butter to the dough.
19. Place the dough on top of the work surface and then start kneading it to level further.
20. Put the dough in a bowl, cover and let it ferment for an hour.
21. After an hour, place the dough on top of the work surface.
22. Cut the dough into 6 equal slices.
23. Pelletize the dough pieces into balls.
24. Cover the dough and let it ferment for 15 minutes.
25. After 15 minutes, spread the dough into a longitudinal shape.
26. Roll out the dough with a dough sheet, Square shaped.
27. Roll the dough piece like this, Until thin and long.
28. Make the dough piece like this.
29. Bring the mold and brush it with melted butter.
30. Put the piece of dough you prepared in the mold and cover it like this until you complete the rest of the quantity so that the dough does not dry out.
31. Place the other piece directly next to it.
32. Put the remaining amount in the same way, cover and let it ferment for 30 minutes.
33. After 30 minutes of fermentation, place the Japanese bread in the oven at 180°C for 25 minutes.
34. After removing from the oven, bring the melted butter and then brush the surface of the Japanese bread with melted butter.
Japanese bread is a harmonious blend of tradition, innovation, and creativity.
From the fluffy shokupan to the sweet melonpan and savory curry pan, each type of Japanese bread offers a unique experience for the palate.
With their attention to detail, seasonal offerings, and dedication to hospitality, Japanese bakeries create a truly immersive and delightful bread experience.
So, if you ever find yourself in Japan or have the chance to try Japanese bread, be ready to embark on a tantalizing journey of flavors and discover why it has captured the hearts and taste buds of people worldwide.
