Japanese milk bread
Soft, fluffy, and slightly sweet, Japanese milk bread is a staple for bread lovers worldwide. This bread is famous for its cloud-like texture and delicate flavor, making it perfect for sandwiches, toast, or enjoying plain. The secret lies in the Tangzhong method, a cooked flour paste that keeps the bread moist and fresh for days.
Milk bread, or Shokupan, originated in Japan during the late 19th century when Western-style bread was introduced. Its unique softness and slight sweetness were adapted to suit Japanese tastes, with innovations like the Tangzhong method making it lighter and longer-lasting. Today, it’s a household favorite in Japan and beyond, celebrated for its versatile uses.
This bread forms beautifully thanks to its enriched dough, creating an even crumb structure and glossy crust. Shaping the dough into three sections gives it a distinctive pull-apart texture.
Japanese milk bread is a labor of love, offering unmatched softness and versatility. Its rich history and satisfying results make it a favorite among bread lovers.
Milk bread enthusiasts adore its pillowy texture and delicate flavor. It pairs beautifully with butter, jam, or as a base for French toast and sandwiches.
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