Eric Kim’s Fluffy Maple Milk Bread | NYT Cooking
HTML-код
- Опубликовано: 7 авг 2024
- Get the recipe: nyti.ms/3u6d5vB
“You can take comfort in knowing that someone who has never made bread before is the person who developed this recipe, which means you can probably do it, too.” Eric Kim is back! He’s in the studio kitchen showing us how to make his Maple Milk Bread recipe, which appears in Eric’s new cookbook, “Korean American: Food That Tastes Like Home.” It’s inspired by the milk breads found in Asian bakeries, but Eric’s recipe is distinguished by maple syrup and a sturdier crumb.
------------------------------------------
VISIT NYT COOKING: cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
SUBSCRIBE: bit.ly/2MrEFxh
INSTAGRAM: bit.ly/2DqJMuD
FACEBOOK: bit.ly/2MrTjEC
TWITTER: bit.ly/2RZB6ng
PINTEREST: bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production). 
Хобби
That shirt! That bread! That Eric!
😍😍😍
Had a smile on my face the entire time I watched this. Eric is so sweet! What a natural on camera. He inspires confidence. I need to know more about why he prefers Morton’s over Diamond Crystal!!!! Love that he advocates for the scale. Changing the baking world one gram at a time. I’m here for it.
I made this bread last night, not using a Pullman loaf pan but just a normal straight-side loaf pan, and it came out so good!!! So tender and soft and mildly sweet. I put egg salad together so I could have a sandwich right away. It was perfect.
I will definitely use this recipe again. I may try making soft rolls too.
wow, perfect t-shirt choice! also, I already love making milk bread, so I really have to try this variation; thank you! also: baking with a scale is THE way to go, absolutely. I love not doing a bunch of little dishes & also that my efforts yield more consistent results. "mashed potato" is exactly how I describe the texture of cooked tangzhong! 65 C is the perfect temperature if you're into checking that.
I use my Kitchen Aid to mix it because I have MS, but I used to love kneading by hand!
I feel like I could eat nothing but milk bread, unsalted butter & flaky salt for the rest of my life. I eat vegetables and other things too, but bread is sooooo satisfying.
He said Morton kosher salt and I audibly gasped so aggressively I started choking 😂 LOL, am I the drama?
I think this is the most excited I've seen Eric in a video! Congrats on your first cookbook, Eric! Pre-ordered and can't wait to dig in (both the book and its recipes)!
Need more content from Eric! I feel like I’m in the kitchen with a close friend showing me how to bake bread and we’re bonding over our cultures. Such a comforting experience ❤️
This video was so entertaining! I could listen to Eric any day! 🤩 Who else thinks Eric should have a youtube cooking channel?? 🙌🏽
Making❣️
I do!!
A winner! Liked that rather than cutting in cold butter, he uses full cream as a replacement and it mixes into the roux so easily. Also cools it down so that the mix is warm, but not too hot, to accommodate the yeast. Easy to make.
Well yes, full cream is where butter comes from 😂
Wow, I hadn't thought about using the heavy cream as a sub for the butter or fat in a bread recipe w/ the tangzhong. I'm used to making tangzhong now, with slightly softened butter, but I'll be trying RT whipping cream in my next scald recipe for my whole wheat bread that I usually make w/ added honey. I'm not a fan of maple syrup for some reason. Maybe because I didn't grow up w/ that taste? My kids though, they could drink it straight from the jar! I might make it for my younger adult son and my grands, w/ whom I'm living while he sorts some personal issues w/ the ex. They've already been converted to my version of whole wheat (it's @chainbaker's 100% whole wheat loaf w/ a scald, also called a yudane by him.) so the addition of maple syrup will have to be a small loaf to see how it's received. 😁😁
Kiki’s delivery service appreciation yaaaas
This video is so sweet, I was smiling through the whole thing. I love the point about how bakeries are so special because it's also something you take home with you. I'm looking forward to making this recipe!
I’ve just started baking no knead bread through the pandemic and appreciate a home baked good so much more because of it. This looks quite simple and doable. I can’t wait to try! Thanks for beautifully interpreting my childhood favorite milkbread. Can’t wait to make some strawberry jam and diving in! My family’s favorite way is to tear the warm bread apart and dipping in jam.
I LOVED Kiki’s Delivery Service growing up. It’s what sparked my hobby to bake. ❤️
Eric, you are such a wonderful writer and explain things so well. This video was great. And I could smell that bread all the way to Florida! I hope that they feature you in more videos because you explain techniques so well and exude charm. I cooked and baked professionally in NY for over 30 years, now retired and still cook. I also taught cooking but in my day we did not do the tangzhong technique. I have tried it and my breads and especially sweet rolls were wonderful and also kept for longer periods of time. If they lasted that long! Loved your quote about the bakeries. I teared up hearing it and have to look it up and display it in my little baking kitchen.. Thanks again for a great video and keep smiling.xxoo
Wow, wow, wow! This is my favorite NYT video yet. Eric Kim is splendid and I can’t wait to make this bread!
Here for alllll of Eric's cooking vids! Yes to the book launch and tour! Get it!!!!
perhaps my favorite bread-making tutorial! eric was such an entertaining instructor to listen to and watch
"I'll wash you someday". I hope you appreciate what you've got with this man, NYT cooking
Eric brings so much to the table. Inspiring on many levels. 🥰
I really enjoyed this presenter. Looking forward to seeing more videos from them. Now I am off to look up their cookbook......
I got emotional!! Such pretty results and such an interesting video ❤️ Thanks Eric!!
Can’t wait to try this! Thank you for sharing.
I must buy this cookbook! the bread looks amazing and Eric seems so nice I also loved all his anecdotes.
Eric is such a charming host for this channel. I always watch his videos, they are very instructional and entretaining.
Love Eric! More Eric! Can't wait to make this.
Obsessed with everything about this! ❤️
just a lovely video! Thanks Eric!
Just took mine out of the oven. Thanks, Eric, for a fun video. Kitchen smells like heaven.
I just made this. It was very easy and produces a wonderful, slightly sweet bread. The only difference from the recipe is that it took 60 minutes in a 350 degree (convection) oven.
I have never been much of a baker, but I admit this was delicious and easy! I love the dense, doughy texture....and the yeasty, slightly sweet taste with the salt! I will make this again!
the person who said “yes chef” HAHAH
This makes for amazing French toast. Just tried. Will be my go to in the future.
Such precious bread buns
Eric is the best .. he is so patient with his description.
I wish I had a slice of this bread and I have just finished my lunch! Full and wanting this so much!
What a lovely video! The Kiki’s Delivery Service references took the over the top for me ❤
That looks so delicious!
Whoa, Eric! So awesome to see you with the New York Times 👏 Living the dream! And fyi, for anyone who doesn't know, Eric is also an amazing singer/songwriter. Can't wait for the day the NYT features you as a musician 🤞😁
That bread looks phenomenal! And also Kiki's Delivery Service! I love how Hayao Miyazaki is such a universal Asian experience!
love a good kiki’s delivery service reference 🥰
This looks so good
I cant wait to make this!
Salivating.
I feel happier whenever I watch Eric, I dunno what it is. He's just got a very sunny air about him I guess. But yeah, this recipe looks very easy, I think I'll try it. Also I need that tshirt.
That looks like an awesome bread for French Toasts!
Looks great 👍
Eric is just the most adorable person ever.
Yes, chef!🎉🎉🎉🎉 so much love
Literally making this tomorrow for the first time and it pops up in my recommendations! Destiny
Can’t wait to try! So touching what you read.
I love this recipe and the shirt! Can someone tell me where its from?
Brilliant!
I shall make it tomorrow, Eric! Thank you. :)
Omg I have to make this!!!
looks so goooood
brilliant recipe! one question: how do we know when to stop kneading/incorporating flour and assemble the dough to divide in half/make the balls? window pane test? light finger indentation with no bounce, like a brioche? many thanks, can't wait to try this
He is just the cutest human!
I'm going to try your recipe! I haven't been good at making bread so hopefully this version helps me get the nice fluffy yummy yummy bread. Question though, in the first rise, is the mixture a bit dry and then it gets more moist as the first rise, kneading and second rise happens?
Question : you say to use bread flour. Can you specify if it’s T65? Or 110? And can we use organic / whole wheat flour ?
I use a scale to measure all my dry ingredients. It keeps my recipe consistent. I converted all recipes with cup measurements to grams.
Why am I crying?? ❤
Glad this is here given the recipe is behind another paywall.
Love this video. You seem so sweet!! ❤️❤️ I want to make this. It looks SO GOOD!! You said Korean bakeries in Atlanta. Can you give any suggestions. I’d LOVE to check them out!! ❤️
That's the most beautiful loaf of milk bread, ever.
This was a perfect video moment and recipe. Liked Eric almost as much as he liked himself. I'll will now be making my first milk bread.
I love how much butter you put on your toast…my family makes fun of my butter to toast ratio.
It’s Eric!!!!!! ❤️
the reveal! 🙌🏽
Okay, so...I'm keto, and tomorrow is a cheat day. Guess what just scooted to the top of my list to make and enjoy? I. Can't. Wait.
Eric is the best!!! has someone made it with oat or nut milk?
Oh heck yeah. Finally I can get some pillowy magic without having to drive to California.
This looks incredible. I cannot wait for the book to arrive. Does anyone know if the pan shape makes a difference to this recipe? I don't have a tall rectangular one like his. 😕
No, the recipe calls for a 9x5 pan. That's what I used (without straight sides) and it's fine!
I loved this video! 😊What pan are you using?
USA bread pan
My dough came out dry. It's on its first proofing now. Could I have added more cream to fix this? Thank you.
I don't have loaf pans with high sides like he has here. Do you think it would work if I did two separate loaves in low-sided loaf pans instead of two balls in one high sided loaf pan? I know I'd have to decrease the cooking time and go by temp, but I'm just wondering if that would work.
I prefer Morton's too and I feel like everyone says Diamond Crystal is better but I've always used Morton's.
Shout out to Gusto which is right down the street from me
I LOVED this!!
Keep doing your thing , Eric! This is such a valuable experience to share with everyone. Now I am going to see what Korean bakeries might be available in my hometown.
I was about to Curse, but luckily you used your sensibilities and gave your measurements in metric.
Your last name led me to this video because I am a Korean. Do you know Crown bakery? How old are you😂😂😂 That was a really old one, and now it's gone, disappeared in Korea.😢 Anyway, the loaf looks so cute like a big mushroom.
Henry is so lovely
I’ve been looking for the kind of loaf pan you use. Where to buy?
Almost french toast!
What is the size of your loaf pan you used here?
I just made shokupan yesterday, it's such a great, comforting loaf
9:18 mmm tapping sounds. Can we get a few more minutes of that?
What is the weight of the whole double loaf after the oven and cooled 30 minutes? Anyone know?
How do you edit a video like this and not show the ingredients and measurements so people can actually follow the recipe??
Can you replace the maple syrup with honey 1 for 1?
Imagine French toast with that bread
a LITTLE butter?!? lol This is how we do it.
I’m laying here at 2 in the morning watching some guy make bread because I saw some other guy reference this bread while making a bread knife out of maple wood
I want to make this but I'm so scared of messing it up and wasting a whole cup of expensive maple syrup and a whole lot of flour😨. Bread looks great though!😊
where does one purchase a shirt like that
Why not weigh the liquids and maple syrup too?
At 7:46, the southern accent makes an appearance. “Who ever shows you the cleanup?”
Hi Eric
the things i would do to that bread after the second rise
💯🖖
Does anyone know what type of pan Eric is using? I know the recipe calls for a 9-by-5 but this pan looks a little deeper.
USA bread pan
@@flowercook3142 thanks!