Pieday Friday – Nan knows best; a recipe for milk bread | My Thrifty Life by Cassie Fairy (2024)

FAQs

What is milk bread made of? ›

Some milk bread is made with yudane, a sandy flour-and-water paste that gives the loaf the right bounce and a longer shelf life. Others call for tangzhong, the Chinese equivalent, made of a warmed milk-and-flour slurry. Some are just a mix of flour, milk or water, sugar, salt, active dry yeast, and on occasion butter.

Japanese Milk Bread Was Shaped By Trade And War

Tangzhong, the warm flour-and-water paste used to make milk bread, was already used to make springy Chinese-style steamed buns, so a combination with white bread at some point was only natural.

Shokupan (食パン), or simply Japanese milk bread, is the Japanese version of sandwich bread or Pullman loaf. The characteristics of this bread are its delicate texture and subtly sweet taste. It has an exterior golden crust and an interior white crumb that's light as a cloud and fluffy as cotton!

Milk bread contains milk in the dough, giving it a softer texture and slightly sweet flavor. White bread is made with refined flour, water, yeast, and salt, resulting in a light and fluffy texture with a mild taste.

If your milk bread is dense, mostly likely, the dough is under-kneaded. The dough needs to develop enough gluten to expand and become soft and fluffy. A sure way to ensure that the dough is kneaded enough is using the window pane test.

Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients.

Health Benefits:

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What does milk bread taste like? Milk bread is incredibly soft, slightly sweet, buttery and milky. This is the result of using milk as the main liquid ingredient in the bread dough. They are perfect as breakfast toast or for sandwiches, both savory and sweet.

Part of what makes milk bread so satisfying to eat is that feathery softness, which many bakers attribute to tangzhong, a roux that's incorporated into the dough.

Typically, Hawaiian rolls also make use of a tangzhong starter, although they're often sweetened with different components from milk bread (pineapple is a common one, which makes sense given their origins). This means that though they're similar, the result involves a different flavor profile.

Can you freeze milk bread? ›

Can I freeze milk bread? Yes you can! If you are freezing the bread make sure you cut it into slices beforehand, as it is very difficult to slice once it's frozen. I like to slice mine into thick slices and place a sheet of bakign paper inbetween each slice to prevent the bread from sticking together.

Milk drinks sold in Japan are all made from domestically produced raw milk. Raw milk from dairy cows goes through a 3-day production process before it reaches the store. Temperature control is strictly required by law throughout the entire supply chain to ensure the milk is delivered fresh to the store.

The key to benefiting from drinking hot milk and eating bread at night for weight loss is to make sure you choose the right type of milk and bread. Low fat or skim milk are the best options for ensuring you don't overconsume calories or fat, while whole grain breads are a better choice than white breads.

Taste wise the milk bread was slightly sweeter than a regular loaf made with water would be. Buttermilk and yogurt loaves had a slightly more intense flavour with hints of acidity but also sweetness. The sour cream bread had the richest taste and mouthfeel.

Molly Marzalek-Kelly, senior recipe developer at King Arthur Baking Company, says milk powder helps yeasted breads “have a higher rise and softer texture. Milk powder lends an added level of tenderness while also helping to increase the item's shelf life.

That's because milk bread — a type of soft, bouncy white bread made with, yes, milk — exists across cultures, so its taste, though familiar to many, conjures a different feeling depending on who you are and how you remember it.

Other names for it are Hokkaido milk bread, shokupan, and pai bao. Shokupan translates to "eating bread" or "food bread" or "plain bread"; in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack. It is carried in many bakeries in Asian countries.