GOLDEN MILK RECIPE PASTE RECIPES

Name: Japanese Milk Bread
Total time: 4 h
Yield: 2 1½-pound loaves
Ingredients: ½ cup water; ¼ cup plus 2 tablespoons whole milk; ¼ cup (34 grams) bread flour; 113 grams (8 tablespoons) salted butter, cut into 8 pieces, room temperature, plus 28 grams (2 tablespoons), melted, for brushing; 3 large eggs, divided; 1 cup whole milk, room temperature; 639 grams (4⅔ cups) bread flour, plus more for dusting; 60 grams (½ cup) rye flour; 80 grams (¼ cup plus 2 tablespoons) white sugar; 27 grams (¼ cup) nonfat or low-fat dry milk powder; 1½ tablespoons instant yeast; 1¾ teaspoons table salt

BEST JAPANESE MILK BREAD RECIPE - HOW TO MAKE JAPANES…

Best Japanese Milk Bread Recipe - How to Make Japanes… image

Japanese milk bread is a fluffy, slightly sweet, fine-textured loaf. It stays moister and softer longer than standard sandwich bread thanks to the Asian...

Provided by 177MILKSTREET.COM

Total Time 4 hours

Yield 2 1½-pound loaves

Number Of Ingredients 12

Ingredients

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES

Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Ingredients

Nutrition Facts : Calories 390 calories

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2. Just cover the porcini with boiling water, then set aside to rehydrate.
3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
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BEST JAPANESE MILK BREAD RECIPE - HOW TO MAKE JAPANES…

Japanese milk bread is a fluffy, slightly sweet, fine-textured loaf. It stays moister and softer longer than standard sandwich bread thanks to the Asian...
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Total Time 4 hours

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The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 5.0
Total Time 2 hours 10 minutes0S
Calories 390 calories per serving

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See details

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