ingredients (makes 9)

bread roll
sponge dough
136g milk
210g bread flour
15g caster sugar
3g instant dry yeast

main dough
90g bread flour
10g milk powder
1 egg + milk = 80g (net weight of my egg is 54g)
1g instant dry yeast
4g sea salt
45g caster sugar
45g softened butter

finishing
1 egg yolk + 1 tbsp milk


食材
(可做九个面包卷)

面包
中种
牛奶 136克
面包粉 210克
细砂糖 15克
即溶干酵母 3克

主面团
面包粉 90克
奶粉 10克
鸡蛋 1颗 + 牛奶 = 80克(我家鸡蛋净重为 54克)
即溶干酵母 1克
海盐 4克
细砂糖 45克
软化黄油 45克

收尾
1颗蛋黄 + 1勺牛奶

Directions/做法

mix all sponge dough ingredients together and knead till it is silky
no need to knead till window pane stage
allow to rise with 26 degrees C room temperature till 3-4x in size
中种食材混合、揉至光滑。无需揉出膜
室温 26摄氏度发酵至 3-4倍大

prepare main dough
in mixer bowl, add in ingredients as follows:
first: egg and milk
then salt and sugar and sponge dough (cut into small pieces)
top with bread flour, yeast and milk powder
knead till everything comes together then add in butter
准备主面团
容器中按以下次序加入食材:
~鸡蛋和牛奶
盐、糖、和中种面团(切小块儿)
倒入面包粉、酵母和奶粉
将食材揉至拓展性后、加入黄油

knead till window pane stage
揉至完全

rest dough for 30mins
purpose of this stage is to make dough more pliable
面团松弛 30分钟
此步骤是为了让面团更好操作

divide dough into 18 portions and rest for 20 mins
面团分割成 18等份、松弛 20分钟

roll 2 portions off dough into flat disc and slice into half
overlap and roll as above
取两份面团擀开成面片
面片如上图交叠、卷起
seal seams well
封口捏紧
place into 8 inch square pan and proof till double in size
brush with egg yolk mixture
bake in centre rack of 160 degrees preheated oven for 25-30 mins (i baked mine for 27 mins)
整形后的面团摆入8寸方形模具、发酵至双倍大
刷上蛋黄液
送入预热至 160摄氏度中层烤箱烤 25-30分钟(我烤了 27分钟)

Personal notes/温馨小贴士:

– i mixed 10g of raw honey with 10g of warm water, and brushed it on the buns once out of oven. upon cooling, dusted snow powder on top. this is absolutely optional
我在出炉后的面包刷上了蜂蜜水(10克蜂蜜+10克温水)。面包冷却后筛上防潮糖粉。此步可免

8 Comments

  • Michelle says:

    Hi, does this” japanese milk roll method” produce the same soft bread texture similar to “killer toast (one time proofing)” ?

    If yes, wouldn’t it be easier and faster to just use killer toast recipe? Thanks

    • Victoria says:

      Hi Michelle, in terms of texture, I think they are comparably soft. But killer toast is a one proofing dough, which is meant to be a convenient bake. To that end, the flavours of the wheat and ingredients used does not infuse as much into the end product. Also, the reason for temperature controlled proofing in first and second rise helps to yield a more delicate finished product in my view.

      I do hope this helps.

  • Katrina Tan says:

    EXCELLENT!!! Super easy, super soft, super yummy!

  • Kwinarti says:

    I’ve tried once, and I think the texture is softer than that of killer soft. Love it!

  • Hi, I just tried this recipe today but i met with some difficulties. After mixing the sponge dough into the main dough, using a stand mixer, i kneaded for more than 45 mins, my dough was still very sticky, hard to manage with hands. Can you please advise me what went wrong even though i followed everything correctly.

    • Victoria says:

      Hi so sorry to hear about that. The first thing that comes to my mind is that your flour’s water absorption capability isn’t that strong . This leaves you with a very sticky dough. Try reducing or setting aside 10-20g liquid on the sponge dough and add only when necessary. Of course you don’t want to cut back too much.

      In general the final dough is not lean and needs minimal flouring for shaping. But it is also the hydration that results in a soft bread. Don’t give up. I hope to hearing from you on your success

  • Ming says:

    Victoria,

    Do you think this dough is suitable to use for animal shaping? or your killer toast recipe is a better choice for animals shaping because it retains shapes better?

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