Japanese soft bread

Japanese soft bread with fresh milk cream.

Japanese soft bread ingredients

  • 300 grams of bread flour
  • Cake Flour 150 g
  • 2 tablespoons yeast powder
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup warm water
  • 1 egg
  • Salted Butter 125 g

Fresh milk filling ingredients

  • 1/2 cup fresh milk
  • 1 cup whipping cream
  • 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 3 tablespoons sweetened condensed milk
  • 2 egg yolks
  • 2 tablespoons ising sugar


  1. Make bread by mixing warm water, granulated sugar and salt, stir to dissolve, add eggs and stir to combine.
  2. Mix bread flour, cake flour and yeast, stir well into the prepared liquid mixture. Knead to form a mass.
  3. Add butter and knead until smooth. Let the dough stand until it is doubled.
  4. Take out the flour to expel the air (Use a little flour) Cut the dough into 30g cubes and roll each one into round balls. Arrange on a baking tray Let the dough rise again.
  5. Mix the yolk with a little fresh milk. Spread the bread evenly. Bake at 175 degrees C for 15-20 minutes or until the bread is golden brown. Set aside to cool
  6. Make a filling of fresh milk by mixing fresh milk, 1/2 cup whipping cream, egg yolks, granulated sugar, cornstarch and sweetened condensed milk, stirring, stirring, and stirring to thicken the custard.
  7. Beat the rest of the whipping cream with icing sugar together to thicken. Put the custard on. Stir well together.
  8. Put into a piping bag with a piping nozzle. Squeeze the bread filling until full, arrange on a plate, sprinkle with icing sugar.

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