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Cube Breads

Fun to make…'CUBE BREAD' | 楽しい『キューブパン』

Fun to make ‘CUBE BREAD’… which I made quite a while ago, posted in Instagram but (apologies…) took a while to get around to putting it up as a post with recipes.
These are natural milk breads which I made from my grandchildren who  started preschool (day nursery) for lunch and daily snacks. They are just 6cm cubes which makes is suitable for small children, the fillings can be any according to what Mom wants to give their children at their early stages of childhood.
This time around.. the request from Mom was ‘Lots of raisins’, ‘sweet potatoe’ and ‘cheese’; the ingredients incorporated into the small cube breads.



Baking Tins made out of milk boxes / ミルク箱を切れば型ができますよ!

Dough Recipe – (makes about 6 / 6cm square cubes)
For the milk bread dough

  • Bread Flour (100%) 250g
  • Salt (1.6%) 4g
  • Sugar (5.2%) 13g
  • Dry Yeast (1.6%) 4g
  • Milk (72%) 180ml
  • Water (18%) 90g
  • Unsalted Butter (6%) 15g
  • (optional) Natural Yeast – Hoshino (10%) 25g


  • Dainagon – Sweet Red Beans
  • Keema Curry Filling
  • Sweet Potato
  • Raisins
  • Earl Grey Milk Paste with shredded coconuts
  • Cub Epi – Bacon and cheese


  1. <PRE-YEAST FERMENATION> Unless you are using a yeast specifically instructed without need for pre-fermentation, mix the dry yeast and let it dilute and ferment in warm water for about 15 minutes before use.
  2. <MIX>
    Mix the bread flour, salt, sugar, dry yeast and milk are all soaked into the dough. (approx. 3 minutes)
  3. Blend the butter and knead for approximately 5 minutes. Stretch the dough with your fingers for gluten test (by stretching the dough, a strong gluten produces a thin stretched skin) but with this dough it can produce some holes while you stretching.
  4. <PROOF # 1>
    Allow the dough to to ferment at a warm environment/28-29℃, for about an hour. Roll the dough to a 2cm thickness, protecting it with a plastic wrap to leave overnight in the refrigerator.
  5. <SHAPING> Approximate dough size 77g each
    Remove the dough from the refrigerator and set it at room temperature. Using a 6cm square cube tin, divide the dough into approx. 77g each, adding fillings in the middle of the dough.

<ROLL SHAPING> Roll to a thickness of approx. 5mm. Distribute the filling evenly throughout the dough, leaving a 2cm strip at the end. Roll the dough into a cylinder, cutting the dough into 6 pieces or about 3cm thickness, leaving room for inflation.

  1. <ALTERNATIVE SQUARE TIN> Milk box can be as a replacement of cube tins. Set it on a baking tin with greasing paper underneath.
  2. <PROOF # 2>
    Allowed 40 minutes at 40℃, inflating to 1.5 times the original size.
  3. <BAKING>
    Bake for 15~20 minutes at 190 ℃ , removing it from the mold ring whilst hot.

Dough Recipe – (makes about 6 / 6cm square cubes)
For the milk dough | 生地 6cmのキューブ形 6個分

  • 強力粉・(100%)・・・・・・250g
  • 砂糖・(2%)・・・・・・・13g
  • 塩・(6%)・・・・・・・・4g
  • ドライイースト・(6%)・・4g
  • ミルク・(72%)・・・・・・180ml
  • バター・(6%)・・・・・・15g
  • (オプショナル) ホシノ強力粉・(10%)・・・25g

For the filling | フィリング

  • 大納言(甘納豆)
  • キーマカレー
  • サツマイモの甘露煮
  • レーズン(湯戻しして柔らかくしておく)
  • アールグレイペーストとドライココナッツ
  • キューブエピ  ベーコンとチーズ


  2. 【MIX 生地をこねる】
  3. バターを加え、5分程度混ぜる。生地を伸ばすと穴があく位の程度でよい。
  4. 【PROOF#1 一次発酵】
  5. 【SHAPING 成形】6cmのキューブ型 約77g成形
    長時間冷蔵発酵させて生地は常温に戻してから使用します。中身を入れるものは肉饅や餡饅と同様に中心に『餡』となる物を入れて、しっかりとお尻を閉じます。【SHAPING ロール成形】めん棒で5mm程度の厚さにのばし、生地全体にフィリングを伸ばします。奥手前からしっかり巻き、最後は2cm程度塗らずにしておきましょう。約3cmの幅に切り、型に納めていきます。
  1. 【PROOF#2 二次発酵】
  2. 【焼成】
  3. 【キューブ形の代用】ミルクボックスを使用し6cmの高さに切ります。天板の上にクッキングシートを置き、キューブ型の代用としても使えます。
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