The following example demonstrates how to convert any bread recipe to the pillowy soft Japanese milk bread. We wanted to create sweets that no one has ever made, using carefully selected milk and high-quality cheese, combined with ingredients from not only Japan, but also around the world. How to convert the ordinary bread formula to Japanese milk bread. Let’s say you have a basic white bread recipe as below: – High gluten flour (bread flour)105g Other recipes suggest using 200g for even larger dough volume which was the main difference but i still preferred your one because the ingredients were richer and were more likely to create a soft cookie. This Japanese milk bread is the softest, lightest and fluffiest bread ever. Our concept of a “factory filled with creativity and innovation” was born in Japan in 2011. Normally after eating 2 Ben's cookies, i feel i had enough because of sugar overdose, however after just one cookie of your recipe, i raised the white flag. This recipe is based on the southern Japanese dish tataki, which means 'hit into pieces'. This recipe was created in partnership with the dairy farm families of New England. Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across. Serve with our spicy soy dressing and wasabi-laced soured cream for an extra hit of heat 35 mins Water roux is a mixture of flour and water that gives bread/buns a softer texture. It’s the perfect everyday loaf, from sandwiches to toast, and is one you need to try! The formula was introduced by a