Paine Japoneza cu lapte.Japanese bread with milk . English subtitles

Paine Japoneza cu lapte.Japanese bread with milk . English subtitles


Hello, today I come with a Japanese bread recipe. I was inspired by Japanese cuisine and I have
created these very fluffy breads very tasty, I recommend you to follow
my recipe. We start by preparing the boiled dough. Here
I have 100 grams of flour on which we add 150 ml of milk.
We mix very well not to remain whole pieces of dough. Add 150 ml of milk in the first phase and
we add in a second phase another 150 ml of milk in total we will use for the boiled dough 300
ml of milk. We first mix 150 ml and then the rest of
150 ml to make it easier for us to mix the flour. Now boil and mix
continuously until the composition will become a consistency like the as it is the cream. It does not go to the boiling point
. We just need to bring it on the point when we get a creamy composition
. You will feel at the hand that, the composition becomes creamy. At this moment we stop the fire. Not
bring it to the boiling point. We change the composition in another pot, we cover it
and it is good to stay at least 3 hours This step I do it in the evening so I can use
this composition for the second day. We prepare the composition for the dough, here we added 500 ml
milk, 3 tablespoons flour, 3 tablespoons sugar and 6 g of dry yeast. Mix the
composition and leave it for about 15-20 minutes to wake the yeast. Now we will move on to the
next step, preparing the dough. Here I have 700 g of flour in which I add a spoon
salt, 2 tablespoons sugar. Now we add the dough composition, so now we come with the boiled dough
. If you notice it is a bit fermented That’s why it’s good to leave it overnight,
this dough makes the bread to be very fluffy and to keep longer. The secret of this dough is that it doesn’t get old Now we add and an egg and we mix the dough At this point
we also add 80 g of butter. After the butter it is absorbed, we add another 100
g of flour. Add the flour after the dough absorbed the butter. I add 100 g of flour and
we will finish the dough. The dough seems softer, harder to work
with it but it is not difficult at all.We cover it and we let it to double his volume . I let it in the pot in which I made it so you can notice how much
it grows. Our dough has tripled in volume I put on the hands some oil so we can
get it out of the pot and we’ll work with him. We gather it, notice now what texture has
the dough. It is very smooth and pleasant to the touch. Now we will cut it, the dough we gather by hand.
In this way I rotate it. Now we will form the bread, I will form it in the
Japanese style. I saw this in a tutorial on instagram. I liked how Japanese worked
with the dough., and I’ll show you the recipe This one . This method of work is not
mine, I took it from a Japanese. Here it tightens, it sticks and with the down size
it is arranged in the tray. Let me show you again how to open the dough corectly and after we roll it You put them in whatever kind of tray you want,
I chose a rectangular tray in order to have enough space to all together.The shape and size of the tray
it is to everyone’s appreciation.You must respect the steps in the making of this dough in order to have very good results. The dough must be let to grow at least 1,5 hours to triple his volume. I greased them with an egg, baking at 180 degrees
for 30 minutes. I removed them from the oven. They grew very beautiful. I leave them a bit
to cool down and I will show you the inside. Now I’m going to break one to show you how
fluffy they are and very easy to prepare. They are perfect . I recommand you to make and this beautiful recipe

42 thoughts on “Paine Japoneza cu lapte.Japanese bread with milk . English subtitles

  1. Descrierea trebuie editata… nu apare drojdia ..si te derutează cu laptele ..scrie 650 ml lapte …dar 300 ml intra la aluatul fiert si alti 500 ml lapte la maia …ori v-ati exprimat gresit ,ori cantitățile sunt scrise gresit .

  2. Aluatul facut intr-o tigaie,si care la origine se folosea doar apa,se numeste Thangzong! Acesta aluat,se obtine din 60gr,faina si 40 apa. Se omogenizeaza la foc mic amestecand usor,pana ajunge la consistenta unei ciulamale mai groasa! Se pune intr-un vas acoperit cu folie pt.6-8ore la frigider. Poate fi folosit si la cozonac. Eu locuiesc in japonia si asta a fost primul lucru pe care mi-am dorit sa-l invat,dupa ce-am gustat painea lor. Am aflat mai tarziu,ca secretul este Thangzong💕

  3. Unghii lungi și ceas la mana nu e pt un bucătar sau gospodina.
    Reteta e interesanta, o sa încerc insa sfatul meu e sa scoți ceasul, sa dai oja jos și sa tău unghiile.

  4. Felicitari dar nu ati spus cum punem ciulamaua care o facem initial,rece de la frigider sau o incalzim un pic cand preparam aluatul?

  5. Se cheama aluat oparit !!!!! Soacra mea facea cozonaci cu aluat oparit !!!! Tinea si cate o saptaman adic tot pufos si moale era !!!!!!

  6. Poate ne arătați si cozonac cu acest aluat fiert ,si putem lasa aluatul fiert la temperatura camerei peste noapte ?Abia asteptam sa vedem si cozonaci cu acest aluat magic

  7. Buna ziua.
    Am incercat reteta. Dar mi-a iesit mult prea moale aluatul. Eu nu l-am putut aduna cu ulei. L-am adunat cu faina, implicit, nici forma nu i-am putut da. Acum e la copt.
    Cred ca problema sta in cat timp il las la crescut, dar mai important e tipul de faina utilizat. As aprecia daca ati mentiona faina folosita. (Banuiesc ca difera procentul de amidon si gluten) Multumesc anticipat! O zi buna!

  8. Se poate pregăti și fără robot? Ce făină folosiți și dacă ați uns cu ou. Sunteți fermecătoare, va pup

  9. Ioiii da ce pâine aîi aiaa cu lapte nooo tunoo doamne hai în Ardeal sa vezi tu pita adevărată și laptele îl bei cu mere de albină noo și pita o manci cu o ihanie de fasole și un pic de afumatura și slană.

  10. super reteta…oare se poate folosi trucul cu faina ingrosata in lapte si lasata pete noapte si pentru aluatul de cozonac ? multumesc tare mult !

  11. Apreciez reteta d-voastra. Am urmarit si eu modul in care pregatesc japonezii,coreenii si bucatarii care-si impartasesc cu noi retetele lor. Ceea ce am admirat la ei era faptul ca lucrau deosebit de curat si ingrijit. Unii,cei mai multi purtau manusi .Cu siguranta insa nu purtau ceas,bratari,inele, oja (mai ales stridenta). Consider bucataria un laborator iar modul de pregatire a mancarurilor trebuie sa fie deosebit de curat. Inainte cand te apucai de lucru in bucatarie, iti dadeai jos ceasul, bijuteriile,iti prindeai parul, te spalai pe maini si apoi te apucai de lucru. Azi vad la TV cum se gateste cu hainele purtate pe strada, cu pletele care ajung de multe ori in mancare, ce sa mai vorbim de bratari si inele care sunt primele care participa la procesul de creatie culinara. Sa stiti ca sub aceste bijuterii se ascund o multime de microbi ca doar circulati peste tot cu ele nu-i asa? Pacat. Daca la prezentarea d-voastra s-ar fi adaugat mimimum de igiena ceruta in bucatarie,era o prezentare foarte buna. Stiu,veti spune ca nu va intereseaza si sa nu va mai urmaresc Fiti linistita,daca veti avea o astfel de atitudine ,cu siguranta n-am s-o mai fac. Sper insa ca interventia mea o veti lua ca pe un sfat, ceea ce va dovedi ca sunteti o femeie inteligenta In caz contrar,d-voastra pierdeti. Eu cu siguranta NU ! La revedere si numai bine.

  12. Mai pun ceva zahăr,coajă de lămâie rasă,vanilie şi nucăcu from şi cacao, şi uite aşa au eşit cozonaci pufoşi.
    Mersi mult.

  13. Mulțumesc de rețeta, am făcut și au ieșit super! Pe unele le-am umplut cu urda inainte de rulare,sunt excelente!

  14. Stela,te apreciez pentru retetele tale explicate pas cu pas.Nu baga in seama rautatile scrise.Te asteptam cu retete noi.Cu stima, Violeta.

Leave a Reply

Your email address will not be published. Required fields are marked *