How to Prepare Perfect Honeycomb Bread Japanese Milk Bread Method

Without fail cooking ultimate Honeycomb Bread (Japanese Milk Bread Method) easy, fast, practical.

Good Evening every body, at this time you get present recipe Honeycomb Bread (Japanese Milk Bread Method) with 17 ingredients and 5 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 5 stages of easy cooking Honeycomb Bread (Japanese Milk Bread Method).

Ingredients for Honeycomb Bread (Japanese Milk Bread Method)

1. Prepare : Tangzhong mix method.

2. Needed 3 tbsp : water (43g).

3. Needed 3 tbsp : whole milk (43g).

4. Prepare 3 tbsp : all purpose flour (14g).

5. Prepare : Dough.

6. Prepare 2 1/2 cups : all purpose flour (300 g).

7. Needed 1/2 cup : sugar (50g).

8. Needed 1 tsp : salt (5g).

9. Needed 1 tbsp : instant yeast.

10. Needed 1/2 cup : whole milk (113g).

11. Prepare 1 : egg OR 2 small eggs.

12. Prepare 4 tbsp : unsalted melted butter (57g).

13. Prepare : Stuffing.

14. Needed cubes : Creamy Cheese.

15. Prepare : Egg wash on top mixed with water to make bread golden.

16. Needed : Sesame seeds or Nigela seeds for sprinkling on top.

17. Prepare : Honey spread when honeycomb bread is cooled.

If all ingredients Honeycomb Bread (Japanese Milk Bread Method) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Honeycomb Bread (Japanese Milk Bread Method)

1. On a low heat stove, mix the ingredients for the Tanzhong in a sauce pan using a whisk for 3-5 mins till its thick and glue like. Leave at room temperature.

2. Add all the dough ingredients in the mixing bowl and add the Tanzhong mix last. Knead with the mixing maching or using your hands till dough mix is smooth and make into a ball shape. Leave the dough to rest by covering with a towel for 60-90 mins.

3. Your dough will be puffy, divide the dough into 14 equally shaped balls then place the cheese filling in each of them by wrapping the dough around the cheese and place them in a honeycomb shape in a lightly greased pan (better use a pan that detaches from the bottom, like a cheesecake pan), leaving small spaces between them.

4. Cover the dough balls to rest for 30-40 mins only, they will become puffy and stick to each other. After grease them with the egg wash and sprinkle seeds if needed and then bake for 25-30 mins until golden.

5. Take your bread out and after it cools down add your honey spread on top (not too much) and enjoy!.

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