Japanese milk bread
Style of bread
From Wikipedia, the free encyclopedia
Japanese milk bread (食パン, shokupan), also called Hokkaido milk bread,[Notes 1] or simply milk bread in English sources, is a soft white bread commonly sold in Asian bakeries, particularly Japanese ones. Although bread is not a traditional Japanese food, it was introduced widely after World War II, and the style became a popular food item.
- Shokupan
- Hokkaido milk bread
- pai bao
Commercially-produced milk bread with its characteristic crust markings | |
| Alternative names |
|
|---|---|
| Type | Yeasted wheat bread |
| Course | Snack, meal |
| Place of origin | Japan |
| Main ingredients | Wheat, milk |
| Ingredients generally used | Egg, butter, yeast, sugar, salt |
| Similar dishes | Sandwich bread |
Background and history
Soft white bread is popular in Asia, particularly in Japan, and has artisan status there.[1][2] Bread was not a traditional food in Japan, but it came into culinary use there after the American response to post–World War II Japanese rice shortages included relief shipments of wheat.[3] The style of bread became popular outside Asia in the 2020s.[4][5][6]
Other names for it are Hokkaido milk bread, shokupan, and pai bao.[1][2] Shokupan translates to "eating bread" or "food bread" or "plain bread";[7] in Japan the style is considered the standard bread of the country, where it is a common breakfast meal or eaten as a snack.[8] It is carried in many bakeries in Asian countries.[1]
Description
New York Times food writer Julia Moskin describes it as "miracle of engineering: moist but not gummy, rich but light, balanced between sweet and salty."[1] It is soft and slightly sweet with a dense, delicate crumb and chewy texture.[2][4] It is generally softer and sweeter than typical commercial sandwich breads displayed in supermarket bread aisles but not as sweet as brioche.[9][4][8] The Guardian called it "the anti-sourdough".[8] In Japan, it is described as fuwa fuwa, which translates to "fluffy and like a cloud".[4]
Ingredients and technique
The dough is enriched and is created using a yudane, a type of roux.[1] The use of the yudane helps keep the bread fresh for a longer period.[10]
Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs.[2] The yudane is prepared and cooled, then mixed with the remaining ingredients and kneaded to form a soft, sticky dough which is often divided and formed into multiple rolls and placed crosswise into loaf pans to rise before baking, resulting in a unique appearance.[2] Commercial producers typically bake it in a Pullman-style pan. Home bakers using an open pan will create a different but still unique shape.