Japanese milk bread: Difference between revisions
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The dough is [[Enriched dough|enriched]] and is created using a Tangzhong, a type of roux.<ref name=":0" /> The use of the tangzhong helps keep the bread fresh for a longer period.<ref>{{Cite web |title=Japanese Milk Bread Recipe |url=https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe |access-date=2023-07-30 |website=[[King Arthur Baking]] |language=en}}</ref> |
The dough is [[Enriched dough|enriched]] and is created using a Tangzhong, a type of roux.<ref name=":0" /> The use of the tangzhong helps keep the bread fresh for a longer period.<ref>{{Cite web |title=Japanese Milk Bread Recipe |url=https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe |access-date=2023-07-30 |website=[[King Arthur Baking]] |language=en}}</ref> |
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Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs.<ref name=":1" /> The tangzhong is prepared and coooled, then mixed with the remaining ingredients and kneaded to form a soft, sticky dough which is often formed into multiple rolls and placed crosswise into loaf pans to rise before baking, resulting in a unique appearance.<ref name=":1" /> Commercial producers typically bake it in a [[Pullman loaf| |
Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs.<ref name=":1" /> The tangzhong is prepared and coooled, then mixed with the remaining ingredients and kneaded to form a soft, sticky dough which is often formed into multiple rolls and placed crosswise into loaf pans to rise before baking, resulting in a unique appearance.<ref name=":1" /> Commercial producers typically bake it in a [[Pullman loaf|Pullman-style pan]]. Home bakers using an [[Bread pan|open pan]] will create a different but still unique shape. |
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== Use and serving == |
== Use and serving == |
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Revision as of 17:18, 30 July 2023
Japanese Milk Bread, also called Hokkaido Milk Bread or simply Milk Bread, is a soft white bread commonly found in Asian bakeries.[1][2]
Background and history
Soft white bread is popular in Asia, particularly in Japan, and has artisan status there.[1][3] Other names for it are Hokkaido milk bread, shokupan and pai bao.[1][3] It became popular outside Asia in the 2020s.[4][5][6]
Shokupan translates to "eating bread" or "food bread" or "plain bread";[7] in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack.[8]
Description
Moskin describes it as "miracle of engineering: moist but not gummy, rich but light, balanced between sweet and salty."[1] It is soft and slightly sweet with a dense, delicate crumb and chewy texture.[3][4] It is generally softer and sweeter than typical commercial sandwich breads displayed in supermarket bread aisles but not as sweet as brioche.[9][4][8] The Guardian called it "the anti-sourdough".[8]
According to food anthropologist Annie Sheng, the bread is unique for “the texture and the mouthfeel when you first bite into it, and the sweetness” and that in Japan, it is described as fuwa fuwa, which translates to "fluffy and like a cloud".[4]
Ingredients and technique
The dough is enriched and is created using a Tangzhong, a type of roux.[1] The use of the tangzhong helps keep the bread fresh for a longer period.[10]
Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs.[3] The tangzhong is prepared and coooled, then mixed with the remaining ingredients and kneaded to form a soft, sticky dough which is often formed into multiple rolls and placed crosswise into loaf pans to rise before baking, resulting in a unique appearance.[3] Commercial producers typically bake it in a Pullman-style pan. Home bakers using an open pan will create a different but still unique shape.
Use and serving
The loaves are often sliced thickly and toasted or used for sandwiches.[3] Fruit sandwiches are a common use in many cafes.[8]
References
- ^ a b c d e Moskin, Julia (2014-04-22). "Three Recipes to Savor to the Last Crumb (Published 2014)". The New York Times. Retrieved 2023-07-30.
- ^ Moskin, Julia (22 April 2014). "Japanese Milk Bread Recipe". NYT Cooking. Retrieved 2023-07-30.
- ^ a b c d e f Imada, Kaila (2023-02-13). "What makes shokupan so popular – and where you can buy it". Time Out Tokyo. Retrieved 2023-07-30.
- ^ a b c d Beckett, Lois (2022-12-11). "LA's 'orgasmic' $18 Japanese milk bread sells out in seconds every day". The Guardian. ISSN 0261-3077. Retrieved 2023-07-30.
- ^ Trinh, Jean (2022-11-09). "LA's Latest Hot-Ticket Food Item Is a Plush Loaf of Japanese Bread Baked in a Ghost Kitchen". Eater LA. Retrieved 2023-07-30.
- ^ Sims, Alex (2022-12-28). "That hyped £11 milk bread has arrived in London". Time Out London. Retrieved 2023-07-30.
- ^ Boyette, Emily (2023-03-12). "Why Japanese Milk Bread Is The Ultimate Vehicle For Tuna Sandwiches". Tasting Table. Retrieved 2023-07-30.
- ^ a b c d Hariharan, Annie (2021-06-06). "Shokupan is the anti-sourdough: the rise of Japanese milk bread". The Guardian. ISSN 0261-3077. Retrieved 2023-07-30.
- ^ Katayama, Akiko. "Why Is $18-A-Loaf Japanese 'Shokupan' Milk Bread So Popular?". Forbes. Retrieved 2023-07-30.
- ^ "Japanese Milk Bread Recipe". King Arthur Baking. Retrieved 2023-07-30.