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 .
#ホッカイドウミルクブレッド 。これを
#北海道ミルクパン 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 で、なぜそれが北海道ミルクブレッドと呼ばれるようになったのかはわかりませんが、きのうの記事に載せたシナモンロールがこのパンの生地を元にしたものだったので、その流れで（？）焼いてみました。
この写真のは2回目で、最初は丸いパンというかちぎりパンの形で焼きました。今回は食パン風の形ですが、パンの焼き型を持っていないので普通のパウンド型で。確かに2、3日経ってもまだ柔らかくておいしいです。
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.
