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Japanese milk bread (食パン, shokupan), also called Hokkaido milk bread, or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food , it was introduced widely after World War II , and the style became a popular food item.
This Japanese milk bread recipe produces a loaf that's soft, fluffy and irresistible. It's made with the tangzhong method for the perfect pillowy texture. The post How to Make Japanese Milk Bread ...
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
Bread was not a traditional food in Japan, but shokupan, or Japanese milk bread, was developed and came into broad use after the American response to post-World War II Japanese rice shortages included relief shipments of wheat. [79] Today, many of these imported items still hold a heavy presence in Japan. [citation needed]
You may know it as “Japanese milk bread” or “Hokkaido milk bread,” named for the region’s famous milk. It’s the peak of indulgence, golden brown on the outside and soft and fluffy ...
A typically katsu-sando made from tonkatsu between Japanese milk bread and served cut into rectangular or triangular pieces. Tonkatsu sauce is used as a seasoning, and sometimes karashi is also used. The bread may be toasted. Julienned cabbage is often placed on between slices of the bread along with tonkatsu.
Milk bread may refer to: Japanese milk bread; Milk roll; Milk toast; See also. List of breads This page was last edited on 14 October 2023, at 14:55 (UTC). Text is ...
The country’s oldest bakery, Kimuraya, has teamed up with Japanese electronics company NEC Corp to produce what it’s calling “Ren AI Pan” – which translates to “AI Romance Bread.”