Keto Japanese Milk Bread
This Hokkaido milk bread is a must-try Keto Japanese recipe. It is soft, pillowy, and melts in your mouth instantly. This recipe makes for incredible sandwich bread or dinner rolls. Even though this Japanese bread isn’t the quickest to prepare, the steps are easy and straightforward, and it is definitely worth the time.
How to Make It
Step 1
Place the heavy cream in a bowl and microwave for 20-30 seconds until lukewarm. To bloom the yeast, add the yeast and sugar to a bowl. Pour in the heavy cream, whisk, then place the bowl in a warm place for 10-15 minutes. The yeast is ready when there is foam or bubbles on top.
Step 2
Add the almond flour, psyllium husk, erythritol, salt, and baking powder to your food processor. Add the egg and egg white. When the yeast has done proving, add it to the food processor with the rest of the ingredients. Pulse for 10-20 seconds until combined.
Step 3
In another bowl, combine the mozzarella cheese and cream cheese. Heat in the microwave until the cheese is melted. Stir until smooth.
Step 4
Add the melted cheese to the food processor along with the dough. Process until a uniform dough forms. Scrape the sides and process again.
Step 5
Transfer the dough to an oiled bowl and smooth the top with a spatula. Cover the bowl with plastic wrap. Let it prove in a warm place for 1 hour.
Step 6
Preheat your oven to 325 Fahrenheit, and line an 8”x4” (20cm x 10cm) loaf pan with parchment paper. Oil your hands and separate the dough into 4 pieces. Roll out each piece into a rectangle then roll it into a log.
Step 7
Repeat with the remaining dough. Place them into the pan seam side down. Don’t leave spaces between the dough logs.
Step 8
Let prove for another 45 minutes, then gently brush their surfaces with the egg yolk. Bake for 25-30 minutes until they have doubled in size. The loaf should be ready when it’s golden, and an inserted toothpick comes out clean.
Step 9
Set them aside to cool before handling. Slice into 12 slices or store as a whole loaf. Enjoy.
Ingredients
- Active Dried Yeast / Quick Yeast
1 tsp
- Heavy Whipping Cream
0.33 cup
- sugar
1 tsp
- Almond flour
1.33 cup
- Coconut flour
2 tbsp
- Psyllium Husks (Ground / Powder)
2 tbsp
- Powdered Erythritol (Icing Sugar)
2 tbsp
- Baking powder
1.5 tsp
- Salt
0.5 tsp
- Raw egg
1 medium
- Raw egg, white
1 medium
- Mozzarella cheese, whole milk
1 cup, grated
- Cream cheese
2 tbsp
- Raw egg, yolk
1 medium