The ultimate soft, fluffy, Asian-style bread with tender-but-chewy texture…it seems impossible to recreate at home but as I will show you, it is so easy! With this recipe and its secret ingredient I can guarantee you will have success with this bread. This recipe is a great base for making other kinds of bread products you may have drooled over at the Asian bakery…once you make the dough you can fill it, top it, wrap it, braid it…the options are endless!
Subscribe to my YouTube to see more delicious videos! If you grew up in Asian communities, you probably need no introduction to the popular Asian style milk bread. Commonly known as Hokkaido milk bread or Japanese milk bread, or milk toastthis super soft and fluffy bread has always been my preferred bread.
I can make soup, Tex-Mex, barbecue and more. I do have some wonton wrappers in the freezer; does that count? First things first was to decide what to make and I called on my memory of hours spent walking through HMart; a local Korean specialty store.
Want to make your favorite yeast bread and rolls reliably soft and tender? Tangzhong is the solution. Tangzhong, an Asian technique for making soft, fluffy yeast bread, involves cooking a portion of the flour and liquid in the recipe into a thick slurry prior to adding the remaining ingredients. This pre-cooking accomplishes two positive things: it makes bread or rolls softer and more tender, and extends their shelf life.
You may wonder, Japan is not the country famous for bread, so what is so unique about the Japanese bread recipe? I was equally puzzled why the Japanese bread Hokaiddo milk bread is so soft until I found the secret ingredients on a Japanese website Thanks to Google translate! The gelatinized starch withhold more moisturewhich makes the bread incredibly soft and fluffy.
The breads usually have an incredibly soft texture and stay soft and fresh for days. I really enjoy her blog because she makes a lot of chinese recipes and her blog is in English and in Chinese, which has allowed me to try recipes of a lot of my favorite chinese desserts. I first read about the Tangzhong method on her blog.
Fat, sugar and a Japanese-invented dough named tangzhong make a world of difference to bread textures. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. Take a peek into the private notebooks of four chefs and see how sketching helps them create new dishes.
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. The first article about it in the New York Times appeared in But how could breadcrumbs arrive from Japan, a land without bread?
This Asian milk bread recipe is a triumph. Until this past weekend, that is, when we finally did it. There are many milk bread recipes on the net, and many of them are quite complicated.