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Japanese Milk Bread

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  • troymeister
    replied
    Interesting...Ya learn something new every day.

    Leave a comment:


  • hoovarmin
    replied
    I have a new project ahead of me...

    Leave a comment:


  • Skip
    replied
    Looks very good! I'm sure it's delicious too.

    Leave a comment:


  • HouseHomey
    replied
    I’d for sure eat that!!

    Leave a comment:


  • HouseHomey
    commented on 's reply
    Go ahead, Rate him on his bread. I’ll wait... ha! Kidding. Bread looks like it needs a Wagyu Slider with cheese n onion. Great looking roll!!

  • scottranda
    commented on 's reply
    His bread looks like Ukrops white dinner rolls 😃 😋

  • Bkhuna
    replied
    I got spoiled on shokupan when I lived in Japan. I don't bake and the only place near me that makes it is an hour away. It's usually sold out by the time I get there on weekends.

    Leave a comment:


  • RonB
    replied
    That looks great. I had not heard of the Yudane method, but I have made that bread using the tangzhong method, and it is always super and very rich. It sounds like the Yudane method would produce bread closer to American white bread. I will have to give it a try one day. Thanx!

    Leave a comment:


  • Mark V
    started a topic Japanese Milk Bread

    Japanese Milk Bread

    Made Shokupan today, known as Japanese or Hokkaido milk bread. Used the Yudane method as opposed to the Tangzhong method. The softest white bread I have ever made, kind of basic but unique. I used a couple slices for a hamburger bun and
    it held up well and was excellent. Only have a fourth of it left for a pic, gave half away and have now eaten the rest. Made four portions like this in a large pullman pan without the lid, so this piece is about 4 by 4 inches. I would make this into buns just for burgers next time.


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