Ice or Rice's video: The Perfect Japanese Milk Bread Pain De Mie Using Stand Mixer and Bread Maker

What is the optimum volume rate of the Japanese milk bread? What are windowpane and finger dent test? This video will cover all the tips to make the perfect milk bread. How to make the perfect milk bread: http://bit.ly/2iUl0HY Whole wheat milk bread using the spiral method: http://bit.ly/hokkaido-milk-bread The equipment that I used in the video (affiliate links below): KitchenAid Professional 600: http://amzn.to/2yZ2glD Panasonic bread maker: http://amzn.to/2yxDWTn Folding proofer & slow cooker: http://amzn.to/2AHQcCs Pullman bread pan: http://amzn.to/2joaDQA A good oven thermometer is HIGHLY recommended: http://amzn.to/2i3ScNn. Back in the Azuchi-Momoyama period (1568-1600), bread was introduced by a Portuguese missionary in Japan. But it wasn’t widely popular until Meiji era when Japan was under the wave of westernization. Although rice has been always a staple food for centuries in Japan, the consumption of bread has increased in recent years. In 2011, according to the government’s survey, the purchase of bread per household has surpassed rice for the first time. After learning how to make the whole wheat milk bread, I got obsessed with Japanese bread making and especially love to make this plain white bread (食パン). My older son couldn’t get enough of it! This staple food can be found in Asian bakeries. The bread comes in either square or mountain shape. Unlike American sandwiches, most Japanese bakeries would remove the crust to make either savory or confectionery sandwiches, such as fresh fruit sandwiches with whipped cream filling. Although the Japanese bread is very similar to pain de mie, its unique shaping methods and fluffy texture make it different from other white bread. There’re many little details and techniques to be paid attention to when making the bread. I am not a professional bread baker, but love to learn and perfect every little technique every time I bake bread. Here’re a few important things that I’d like to share with you guys after making many loaves of bread and trying many different milk bread recipes. A Perfect Japanese Milk Bread: - The texture is soft, fluffy, lightly sweet and chewy on the inside and crusty on the outside. - Use a bread knife to cut a slice. the bottom shouldn’t be too dense. The bread has thin layers when you tear it apart. - The top corners should be rounded with lighter colors. This is a good indicator of properly risen bread.