Magic Moo bread

- July 20, 2020

One of the first few recipes we tried - and whole family loves it - was - Japanese milk bread!!

Now I call it “Magic Moo bread” at home😆!!

I have tried umpteenth variations of this, and realised, that, for this bake, you cannot change bread flour with any other flour!! Yes, with wheat flour also it will come out good, like any other whole wheat bread, but with bread flour, it tastes heavenly!

And for using that “bread flour - maida 🙈” I justify myself, by thinking out loud- at least it’s home baked, no softeners, no preservatives, no taste enhancers, no chemicals....blah blah blah .....and my kids say - “ramblings of the mooo”. 🤣

Check out the recipe and share your version too!!

Bread Flour - 290 gms

Milk powder - 10 gms

Egg - 1

Milk - 120 ml warm milk

Butter - 30 gms, room temperature

Sugar - 42 gms castor sugar

Yeast - 7 gms

Magic paste ( Tangzhong as it’s called) - 30 gms bread flour + 7tbsp water

First, Activate yeast - warm milk + sugar + yeast + 10 min.

Make magic paste - mix water n bread flour. Then cook it on slow flame for 10 min. Keep stirring and it should be like a lump free gummy paste. And so, it’s the magic paste 🙈. Cool it.

Now add 1 egg to your cool magic paste n mix well. Add all wet ingredients. And now slowly add the dry ones n knead it. It’s going to be a wet dough. Leave it for 1 hour or so.

Now when you take it out - knead it with some dry flour to adjust its stickiness. Once done, you can shape it the way you want. Traditionally, this is how it is shaped :

Make 3 parts. Roll out each one and - make 2 length wise folds and roll like a bed holder 😄. So, 3 bed holders kept side by side. Wait for 20 minutes.

Brush it with milk.

Bake it for 40 min at 180.

Take it out, brush with butter for that shiny glaze!! It’s really soft and amazing. Goes well with plain butter or cream cheese!!

And before it cools down, it will be gone!!