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Old 05-17-2018, 06:48 PM   #1
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Japanese Milk Bread, perfected

Perhaps youíve never had a chance to try Japanese milk bread. Itís delicious. Oh so pillowy, perfect thickly sliced and spread with sweet butter and preserves, or cinnamon sugar.

Most recipes for Japanese milk breads begin with a tangzhan, a kind of a roux made with a small amount of the total flour, to 5 parts water (or whTever youíre using for hydration. This recipe calls for a bit of flour and ALL the hydration! I couldnít explain the chemistry, but not only is the crumb so soft you wanna squeeze it like a roll of Charmin, it seems to stay that way for several days.

Hereís a link to the recipe
https://food52.com/recipes/39343-kindred-s-milk-bread (That looks like a very weird link, let me know if it doesnít work. Iíll try it out too, of course.)

Here are a couple of pics of the loaf I made
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Old 05-18-2018, 05:25 PM   #2
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Nomnom pics, JJ!!

Japanese bakery is, generally more airy, less sugar. Less guilt to eat more.
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Old 05-18-2018, 05:30 PM   #3
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Pan, Pan, Pan! Dai Ichi Pan! (bread commercial from the 60's)
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Old 05-18-2018, 06:24 PM   #4
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hiya, roadfix! I'm partial to the caped crusader of that era, An-Pan-Man! (a fluffy bread filled with sweet bean paste)
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Old 05-18-2018, 07:56 PM   #5
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Quote:
Originally Posted by spork View Post
hiya, roadfix! I'm partial to the caped crusader of that era, An-Pan-Man! (a fluffy bread filled with sweet bean paste)
Can’t stand it. It’s cloying and gritty! I bought an ice cream bar once, thinking it was chocolate. Imagine my surprise! But I was clueless about lots of things. I almost bought a pint of miso once, thinking it was peanut butter!
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Old 05-19-2018, 08:17 AM   #6
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I also don't like sweet mashed red bean paste. Gritty. Too sweet. Even chilled with mochi rice balls doesn't help me. I also don't like them "barbequed." Beans should be savory and spiced.

I do love Japanese pan.
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