hokkaido milk bread 🍞. pillowy soft enriched bread that keeps, or is supposed to keep, soft for days thanks to ‘water roux’, or #tangzhong
/ #yudane #湯種
, as was the case with the cinnamon rolls i posted about yesterday. and also from the same recipe source, the trusty @kingarthurflour. #kingarthurflour #hokkaidomilkbread
と呼んでいいのかわかりませんが、、牛乳や卵を使った、日本の柔らかい食パン風のパンのレシピが Hokkaido Milk Bread という名でネット上に流れているのを見たのは数年前。どれもいわゆる #湯種食パン
i saw references to this fluffy bread called Hokkaido / Japanese / Asian milk bread popping up on the internet a few years back. as a born and bred Japanese, i really didn’t know exactly where it came from.
sure, it looked like a type of bread we are familiar with here in japan - white sandwich bread called #shokupan #食パン
🍞. we don’t call it ‘milk bread’ though, and there is no single type of bread generically known as ‘Hokkaido milk bread’ here. and while shokupan *can* be enriched and/or make use of tangzhong, it doesn’t have to.
speaking of, i found it interesting to see recipes for the bread often call it ‘hokkaido / japanese’ milk bread, and referring to the method tangzhong, which is a chinese word, rather than its japanese counterpart ‘yudane’. guess not everything can be straightforward or consistent.
anyways, this is actually my second batch of the recipe, though i made it into rolls the first time. as far as we could tell, the bread seems to hold up pretty well for a few days. a keeper.