Is there something more delicious than Japanese milk bread recipe? Yes. Chocolate chip Japanese milk bread!
As kids, me and my brother never had store-bought snacks like our friends. I remember feeling disappointed and kinda jealous because their kitchen pantries were full of store-bought colorful packages of snacks and sweets that I had never even seen.
Introduction about Chocolate Chip Japanese Milk Bread
Sometimes we were allowed to eat chocolate, but only in special occasions. So, having bread (whole wheat) and chocolate as a snack was a feast to me!
Today I feel grateful for what my parents did for us. Because I know they did this for our health. But at that time, I wished I could have all the unhealthy snacks just like my friends.
I have to admit that when I became independent, I tried all the sweets I couldn’t have had as a child. But despite this, I still prefer homemade snacks with healthy ingredients, just like this chocolate chip fluffy milk bread.
This milk bread is not difficult to make, but it takes some time because of the many steps and risings.
Feel free to replace the chocolate chips with other filling like chocolate spread, jam, nut butters.
The roux or tangzhong method is a Japanese technique that cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry with the remaining ingredients. This results in moister bread that stay soft and fresh for longer.
I hope you guys will love this recipe as much as I do!
Chocolate chip Japanese Milk bread
- Stand mixer
- approx 25×10 loaf tin
Ingredients for the water roux or Tangzhong
- 25 g/ 2,5 tbsp bread flour (0 type in Europe)
- 120 g/ 1/2 cup water
- 9 g/ 2,5 tsp instant yeast
- 350 g/ 2,75 cups bread flour
- 16 g/ 2 tbsp dry coconut milk
- 5 g/ 1 tsp pink salt
- 120 ml/ 1/2 cup oat milk, warm (55C / 110F degrees)
- all the roux
- 50 g/ 1/4 cup plant- based butter
Ingredients for the filling
- 100 g non dairy chocolate chips
- 1 Tbsp non dairy chocolate chips for topping
Make the water roux or tangzhong
- Add the flour and water to a small sauceapn and cook until it starts to thicken. Remove from heat when the miuxture has a curd-like consistency.
- Set aside to cool to room temperature.
Make the dough
- In a medium bowl, combine the dry ingredients.
- Add the warm milk and roux to the bowl of a stand mixer fitted with the hook attachment. Then add the dry ingredients.
- Turn the mixer on medium-low and mix for 5-7 minutes until gluten develops and the dough feels elastic.
- Add the butter one tablespoon at a time and wait until it's fully incorporate before adding more. Mix for another 5-7 minutes until the butter is completely incorporated and the dough is smooth and feels elastic. Note: The dough will be a bit tacky, but feels elastic.
- Using wet hands, shape the dough into a ball and transfer to a greased bowl. Cover and let rise for 60-90minutes or until doubled in size.
- Gently deflate the dough and divide into 4 equal parts (use a scale) and roll into 4 balls. Cover and let rise for 15 minutes.
- Lightly grease a 25×10 cm loaf tin.
- Using a rolling pin, roll out each dough into an oval and sprinkle with 1/4 cup of the chocolate chips. Fold the two short edges towards the center so that they meet but don't overlap.
- You should end up with a rectangle.Starting from one short edge, roll the dough into a log and place into the tin seal side down.Repeat with the remaining dough.
- Preheat the oven to 175C | 350F degrees. Brush the bread with some soy milk and sprinkle with some chocolate chips. Bake for about 15 minutes, then lower the heat to 160C and bake for another 10-12 minutes or until the top is golden brown.
- Remove from oven and let cool into the pan for 10 minutes before transferring to a rack to cool down completely.