How to Make Traditional Japanese Super Soft Bread (using heavy cream) With Easy Cooking Guide

Japanese Super Soft Bread (using heavy cream) this is the popular recipe ever, So simple to prepare and maybe this recipe is the ingredient you will ever need. Everyone needs a good recipe and Finally I learned to prepare this recipe, and I will share the secret recipe here with easy, flexible, and very delicious!

Hey everyone, it's Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, japanese super soft bread (using heavy cream). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Japanese Super Soft Bread (using heavy cream) is one of the most well liked of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It's enjoyed by millions every day. Japanese Super Soft Bread (using heavy cream) is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have japanese super soft bread (using heavy cream) using 9 ingredients and 9 steps. Here is how you cook it.

Recipecuisine : American
Prepare Time: 10 mins
Cook Time: 20 mins
Yield: 1 servings
Nutrition Facts: Per serving 259 calories

The ingredients needed to make Japanese Super Soft Bread (using heavy cream):

1. Get 250 gr of bread flour.
2. Make ready 20 gram of sugar.
3. Prepare 20 gram of honey.
4. Make ready 4 gram of salt.
5. Make ready 3 gram of instant yeast.
6. Take 80 gram of heavy cream (fat content at least 35%).
7. Make ready 70 gram of full cream milk/fresh milk.
8. Get 60 gram of water.
9. Take 20 gram of unsalted butter (softened).

Steps to make Japanese Super Soft Bread (using heavy cream):

1. Mix all ingredients together except butter. I used stand mixer, using the dough hook until well combined.
2. Add in the butter and continue to mix (low speed) until the dough comes together and won’t stick to the wall of the bowl.
3. Do the window pane stage test, when the dough is elastic and can be spread thinly without tearing/breaking. Dough also won’t stick to you hands.
4. Once ready, put the dough in the bowl, cover with cling wrap/kitchen towel and let the dough rise until double in size (about 1 hour).
5. After the dough double in size, punch down the dough to release the air. Divide the dough into 4 equal sizes. Form each portion to a ball and rest the dough again for another 25 minutes. The photo in this step is 1.5 x recipe.
6. Layer the bread tin with cooking oil. After resting the dough for 25 minutes, flatten each dough using rolling pin, and shape it like a small log. Repeat for all 4 doughs. Let it rise for another 1 hour for 2nd proofing. No need to cover the tin first..
7. Cover the loaf tin. Preheat the oven to 190 celcius degree. Bake 15 minutes in 180 celcius degree, continue with another 15 minutes in 160 celcius degree or until the bread turn golden brown..
8. Remove the bread from the oven Brush the top of the bread with butter. Take it out from the loaf tin and let it cool on the rack completely before slicing..
9. Note: I used the rectangular tin with cover. Size: 450g loaf pan (21.3 X 12.2 X 11.5 cm / 8.4"X 4.8" X 4.5") (silver colour in the photos but using loaf tin without cover is fine too. But probably you need to use 2 loaf tins). You need to double the recipe to get a perfect rectangular shape bread..

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