Have you ever gone to Japan and wondered what makes Japanese bread so soft, milky and pillowy? Their secret is “tangzhong,” which in Chinese means “water roux.” … Beause this mixture contains a substantial amount of water, when added to the dough for bread, it makes the bread extra moist.
In this regard, what is Japanese hotel bread?
So what is shokupan? Also called Hotel Bread, it resembles regular white bread, but one bite and you’ll realize it’s worlds away from that loaf of Wonder Bread sitting in the back of your pantry. The slices are thick – ¾” to an inch – and the texture is incredibly soft, pillowy and light. It’s like biting into a cloud.
Subsequently, why is milk bread so good?
It has a milky-sweet flavor and a feathery soft texture that tears into wispy strands and melts in your mouth. It has none of the naturally leavened holes or sourdough tang that’s prized these days among bread nerds.
How long does tangzhong last?
Keep the Tangzhong covered as we do not want to dry it out. If not using the same day refrigerate it for 2 to 3 days.
21 japanese condensed milk bread recipe
The tangzhong method resulted in a bread that remained softer. “It was springier, in a good sense,” he said. “Like a sponge, it springs back with great elasticity.” While the Yudane technique caused a higher rise. “The cohesiveness and the texture of the bread was a little tighter,” Chef Herve said.
Remove the pan from the oven, uncover, and let the loaf rest in the pan for 10 minutes. Then, turn the loaf out onto a wire rack and let cool completely (I prefer to let it cool overnight). This sourdough shokupan will stay soft and moist for up to a week if the bread is stored properly.
What makes shokupan so special is its extra fluffy and soft texture, but also its ability to stay soft for a longer period of time without processed ingredients. Its high hydration dough (and the dough starter that makes this dough manageable to knead) is to thank for this cloudlike texture.
Cut thick, toasted, generously buttered and topped with your favourite jam, it reminds me of the joy of a warm, buttered crumpet. Shokupan is also a great sandwich bread. Trim the crust and make yourself a lovely sandwich. And finally, Shokupan is a perfect choice for fabulous French Toast.
For a light and airy crumb structure, it is best to use bread flour. The protein content found in bread flour is higher than all purpose flour. When hydrated, protein transforms into gluten so with more gluten available, the dough will naturally hold more gas.
Eggs. Eggs added to dough help with rising. A bread dough rich with egg will rise very high, because eggs are a leavening agent (think genoise or angel food cake). As well, the fats from the yolk help to tenderize the crumb and lighten the texture a bit.
Make Lighter and Fluffier Bread with Dough Conditioner
All it takes is half a teaspoon of dough conditioner per loaf, and you’ll get lighter and fluffier bread. The conditioner helps to elongate the strands of gluten, making more room to develop the gas that helps the dough to rise.