Simple Way to Make Ultimate Japanese Super Soft Bread (using heavy cream)

Japanese Super Soft Bread (using heavy cream).

Hello everybody, it's Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, japanese super soft bread (using heavy cream). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Japanese Super Soft Bread (using heavy cream) is one of the most popular of recent trending meals on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions every day. They're fine and they look fantastic. Japanese Super Soft Bread (using heavy cream) is something which I have loved my entire life.

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

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

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

Instructions 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.
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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