Traditional types of bread and pastries in Japan. Milk Japanese bread: a culinary recipe with a photo The most correct recipe for Japanese milk bread

22.02.2021

The Hokkaido milk bread recipe has appeared on the Internet for a long time. But in none of the many languages that I can read, unfortunately, I don’t know Japanese, I didn’t find information where exactly this bread came from, what the history of its origin. However, he looks so seductive that I just could not resist. Despite the main consumption of rice and noodles, bakeries and "Western" bread can often be found in Asian countries. In many Asian countries, this is part of the colonial past, and in some it is just a fashion for everything "western". Therefore, it is very possible that Hokkaido dairy bread really has something to do with Japan and the island of the same name, which is famous for its dairy products. This bread is very airy and light, and if it had more sugar, one could call it a loaf.

Thanks to the method of making flour, called Tang-Zhong, and a special method of forming, by rolling the dough, folding and rolling, Hokkaido milk bread is very soft and crumbly. All children will definitely be delighted, adults, too, will not be able to deny themselves a piece of such bread greased with butter and favorite jam :-).

Although the method is called Tang-Zhong, making bread flour is by no means new and very common. This is the first time I have practiced this kind of brewing for cooking. Traditional Lithuanian rye bread is also baked from flour, which is partially brewed. It is not known who was the first to practice this method. For many Asian dumplings (wontons, gyoza, etc.) and pancakes (like), the flour is boiled over. And given the antiquity of Asian cuisine and development in ancient times, it is very likely that this technology for making dough came from there. One way or another, the method is definitely worth considering.

Hokkaido milk bread dough is moderately sticky and it should be so. And in order not to add excess flour when kneading, you should grease your hands and work surface with oil. It will not hurt the test and it will be much easier to work with it.

The characteristic rolling and folding of the Hokkaido Milk Bread Rolls has the goal of stretching the gluten in the dough, which makes the overall structure of the flesh of the bread smoother and more elastic. Therefore, this step is very important and directly affects the quality of the baked bread.

1) Work indoors without drafts;

2) Thoroughly preheat the oven before inserting the bread pan into it;

3) Do not open the oven for the first 15 minutes of baking so that there is no temperature drop in the oven;

4) Before slicing, be sure to leave the bread to cool completely, otherwise even well-baked bread, cut before cooling, will be knocked down.

Bon appetit to your bread and the pleasure of baking!

To brew Tang-Zhong:

100 ml milk
20 grams of flour

For the test:

150 ml milk
2 tbsp Sahara
15 grams fresh yeast
400 grams of flour
1 egg
1 tsp salt
10 gram butter

additionally:

1 egg
2 tbsp milk
Butter for greasing the mold
Good for formi
Vegetable oil for lubricating the working surface

1) Prepare Tang-Zhong tea leaves. To do this, place milk with flour in a small saucepan and put on a small fire. Warm up, stirring constantly until the mass thickens. Remove from heat, add butter, mix well and leave to cool.

2) Warm milk a little, add sugar and yeast. Stir well until the yeast is completely dissolved.

3) Put milk with yeast, egg, salt, flour and Tang-Zhong tea leaves in the bowl of the planetary mixer or in a deep bowl. Knead at slow speeds for 5 or 10 minutes with your hands. When pressed, the dough should return to its original shape. This means that it was kneaded well.

4) Cover the dough with a slightly damp towel or tighten the bowl tightly with cling film and leave to grow for about 1.5 hours at room temperature. The dough should double in size.

5) Grease a rectangular bread pan with a thin layer of butter and sprinkle with flour. Shake off excess flour.

6) Crush the grown dough, put it on the work surface, greased with a thin layer of vegetable oil. Also grease your hands with vegetable oil and divide the dough into 3 equal parts.

In Japan and the countries of the East, bread, as we used to imagine this main food product of human life, was not popular, and it was simply not needed. Since time immemorial in Japan, rice has served as an alternative to classic flour baked goods and has perfectly replaced traditional types and varieties of bread. For the first time, bread was tasted here with the appearance of the first sailors from Portugal. The word "PAN" - which in Japanese means bread, comes from the Portuguese - pao. After the Portuguese, after some time in the land of the rising sun, the Danes, British, Spaniards, French, Dutch also tried to settle down, who built bakeries and baked pastries for their own needs. However, all attempts to accustom the Japanese to bread were unsuccessful, the bread did not take root on the Japanese table. And since the middle of the 17th century, after the Japanese rulers completely expelled foreigners and closed the country from the outside world, no one remembered bread for more than 200 years. Only after in 1868. the country was again open to the whole world, bread again declared itself in full. However, this time the main consumers were again foreigners. The first Japanese bakery was opened in 1871 in Tokyo a certain Yasube Kimura and had the same name "Kimurai". In the first days of work, the bakery baked bread according to Dutch technologies and recipes. But immediately, there was a problem with the sale of products, because the taste of the baked goods did not match the taste preferences of local residents. Then the pre-spear baker replaced the yeast with the sediment remaining after the fermentation process of rice in the production of sake called bard. Sales of bakery products increased significantly, but bread was still an unusual and outlandish product for the Japanese and was never able to gain a foothold in the category of staple food for Japanese people. The only bread product that was popular at that time was “Pan-an”. These Japanese buns have an original flavor thanks to the same sake lees sourdough and bean filling. The Kimurai bakery began baking these buns in 1875. and dedicated this pastry to the then reigning Emperor Meiji. Immediately, this delicacy gained immense popularity among the Tokyo people, but not for long.

The next stage in the spread of bakery products in Japan was directly related to the social and political situation in the country at that time. The fleet and the army were formed on the model of the Western countries, much was taken as an example, but the diet of the soldiers remained the same, traditionally Japanese. And then the problem of the disease among the military arose - pellagra (beriberi), which is due to insufficient content in the diet vitamin B1, which is found in sufficient quantities in wholemeal flours... Gradually, baked goods made from flour of this type were introduced into the army's diet, thanks to which there was a noticeable improvement in the health of military personnel, and the opinion that eating bread is good for health only strengthened even more. In large cities such as Osaka and Tokyo, bread shops from different countries gradually began to appear, whose products were mainly aimed at foreigners. For example, in Tokyo, a German bakery was famous for rye black bread, about a dozen bakeries specialized in French pastries, and baked bread was baked in a Polish bakery. But until the early 1970s, bakery products in Japan could not take their rightful place in the diet of the population of this mysterious country.

Favorite types of bread in Japan

Until the middle of the 19th century, the Japanese practically did not eat bread, but thin "Moti" cakes made from a special type of rice flour have always been held in high esteem and are still very popular among most residents. In the modern world, Western and Eastern cultures are closely intertwined with each other, and the main fusion is observed in the culinary arts. Not so long ago, or rather from the beginning of the 70s of the last century, classic types of bread began to be used in Japan, and now the meal of an ordinary resident can contain various types of pastries, as well as toasts and sandwiches. The bread here bears not only an exotic name, but also has an original composition and recipe of preparation, which is adapted and slightly modified taking into account the taste preferences of the bulk of the population. To put it simply, Japanese bread does not contain many calories and turns out to be lighter. Bread "Seku Pan" The most widespread type of bread in Japan, traditionally prepared has a rectangular shape of our brick, tastes a little sweet, very soft and fluffy. The dough for this bread is prepared on a milk-yeast basis, thanks to which this type of bread can remain soft for a week.

Good to know: Not so long ago in Japan, there was a watermelon fever for the famous square-shaped watermelons, which were not allowed to eat. One of the bakery manufacturing companies decided to eliminate such an unfair discrepancy between tasteless contents and attractive appearance by starting to bake in watermelon flavor.

"Milk Japanese bread"- these are unusually airy and soft pastries, with an almost weightless inner structure of the dough and a ruddy crispy crust. The dough is prepared very simply, they take a part of the flour and brew it together with a certain amount of liquid. Such the method of making the dough is called "tangzhong", and specifically the bread baked using this technology has the name "Hokkaido"... These baked goods are perfect for making sandwiches, sandwiches, bread pudding or croutons. Almost all the names of bread in Japan contain the word Pan, which means bread in translation. Also, the name will directly depend on what kind of filling is inside the product. If Sekupan, for example, is greased with a very popular sweet bean paste in Japan, then the bread is already will be called "An Pan", which means legumes in bread.

From baked goods up to 0.500gr are in great demand "Raizun Pan" (buns with raisins)... Thanks to the unique milk evaporation technology, the buns come out fluffy with a unique internal structure. This flour product is eaten exclusively fresh, because after a day it acquires a sour taste, and the shape of the product falls off. For morning breakfasts, the prudent Japanese have come up with "Cope Pan" - buns based on butter dough, which are divided into two parts, placing the filling of cheese, ham and deep fat between the parts. From your favorite pastries, it is worth highlighting "Melon Pan" - bun, the top of which is sprinkled with powdered sugar after cooking, resembling in its color a melon with an attractively fragrant crust.

Japanese dairy bread "Hokkaido" is a dish that many bakers, especially those familiar with the culture of the eastern country, would like to try. But hands rarely come to such experiments, culinary experts say. Perhaps this article will inspire you or your loved ones to make a fluffy homemade bread with a delicate crust.

Those who have tried the recipe below for Japanese milk bread find that the result is really worthwhile. It is amazing, you will be pleasantly surprised by its structure. The dish turns out to be truly airy, fluffy and tender, like a cloud.

origin of name

For those who are interested in the history of this wonderful bread, of course, it is clear what the word "milk" means in the name of the dish (it contains milk, including dry milk). But few people know why the bread is Japanese (many are also confused by the official name in English-language resources - Hokkaido).

As it turned out, the preparation of a fragrant and delicate bread requires the addition of milk from cows grazing in the meadows of Furano in Hokkaido (the name of the Japanese island) according to the recipe. Of course, ordinary European chefs will not be able to get such a delicacy, but it is quite possible to replace it with milk produced in their homeland.

Cooking features

The preparation of Hokkaido custard Japanese milk bread is carried out using a technique called tan jun. The meaning of this method is to heat the liquid and part of the flour to a temperature close to 65 degrees. This is how the starch gelatinizes in the flour. The resulting paste is then added to the final dough and helps to make our baked goods more soft and fluffy.

Remarks

The original Japanese milk bread recipe uses 30% cream, but this rule can be ignored. The difference will be as follows: with a more fatty product, milk bread will turn out to be more fragrant, satisfying and high-calorie. Therefore, if for the sake of your taste buds you are ready to sacrifice your figure, you can safely put in cream with a higher fat content.

Training

First, let's choose a form for the bread. A rectangular one is best - about 10 × 30 centimeters. The loaf prepared according to this recipe turns out to be quite large and weighs about 1 kilogram after cooling. It is very tasty to eat delicate and aromatic Japanese bread for breakfast with jam or butter under a cup of hot coffee / tea or a glass of milk. The main thing here is not to overdo it.

Ingredients

So, we need the following ingredients for making Japanese bread:

650 grams of premium wheat flour;
300 ml of fat milk;
30 grams of powdered milk;
200 ml heavy cream;
1 chicken egg;
100 grams of granulated sugar;
some table salt;
5 grams of fast-acting yeast.

Ready-made pastries are designed for twelve servings. Cooking time is about five hours.

Information for those who are losing weight: the calorie content of the dish is quite high and amounts to 272 kcal per 100 grams.

Step by step preparation of Japanese Hokkaido bread

If you have regular yeast, not fast-acting yeast, that's okay. You can use dry (take 5 grams - about 1 heaped teaspoon) or pressed (about 15 grams). This yeast is not added immediately to the flour - it must first be activated in a warm sweetish liquid for a quarter of an hour. You can, for example, heat half a glass of milk with a little sugar and dissolve yeast in this mixture.

So, we take wheat flour, sift it several times. These actions will allow her not only to loosen and saturate with oxygen, it is quite possible that you will get rid of unwanted debris and lumps.

Next, we combine the free-flowing mixture with the liquid components for the dough. We make a hole in flour and pour warm milk and cream into it. Introduce the egg there. If you're using compressed or dry yeast, it's time to introduce pre-cooked yeast milk.

Next, you need to knead the dough for at least ten minutes (if 20, even better). After these manipulations, the dough should acquire smoothness, uniformity, tenderness and amazing softness. So, we tighten the resulting mass with cling film (you can just cover it with a towel). We leave to wander in a warm place for two hours. After 50 minutes of the total time, gently knead our dough (this will help release carbon dioxide from it), then round it and put it back in the heat.

After fermentation, the dough should rise well and triple in volume. Then you need to divide it into four identical pieces.

We roll up each of them and put them on a board, which was previously sprinkled with flour. Cover the dough and leave it like that for another twenty minutes.

At this time, the dough balls should swell. Only after that you can proceed to the formation of the Japanese milk bread.

So, sprinkle the work surface with flour, roll out one bun with a rolling pin in length. You should get a long oval or rectangle across the width of the shape. There will be no problems with the dough - it lends itself perfectly to rolling.

As a result, you should get four rolls.

The workpiece is covered with a towel (cling film) and set aside. It should be infused for an hour and a half. Preheat the oven to 175 degrees.

We put the doubled workpiece in the oven.

By the way, if you want to get a golden brown crust, you need to grease the dough with milk (the same can be achieved with egg yolk).

The result is worth the effort

The result is a tall and ruddy pastry with a delicious aroma. After cooking, the bread should be infused for a few more minutes in the form, after which we take it out and put it on the wire rack (to cool).

When completely cooled, Japanese Hokkaido bread can be easily cut with a knife. Of course, such baked goods take a lot of time. On the other hand, what prevents you from leaving the dough to "ripen" and go to do other things?

Bon appetite to those who decided to prepare this milky cloud with an airy and aromatic crumb in an ensemble with the finest golden brown crust! From ordinary products, the result is simply amazing.

Everyone knows that the main food in Japan is rice. And what about the bread here? Which bakery products are worth trying for a tourist who has visited this amazing country? And what will a student who remains on a long-term program have to miss? So, this article is about Japanese bread!

The word for "bread" is パン (pan) in Japanese, and it came to Japanese from Portuguese. Borrowing the word, the Japanese filled it with a new, original taste. It was the various types of bread that became the characters in the popular children's anime "Anpanman" (「アンパンマン」).

So what is the most common Japanese bread? It is called 食パン (しょくぱん, shyoku pan): the first character means “to eat, to eat,” that is, the bread that is eaten. This is how the hero Shyokupanman (しょくぱんまん) is represented in the anime.

This is a square toast bread cut into a certain number of slices.

It is curious that the "length" of a package of bread is the same everywhere, but the number of slices into which the bread is cut may differ in different cities. For example, in Osaka, bread is sold cut into four, five or six slices. And in Tokyo they like thinner bread - there will be eight slices.

Do you remember which counting suffix you need to use to count the slices of bread? Slices are referred to as "flat items", so the suffix 枚 (まい, mai) is suitable for them.

Bread is not very cheap by Russian standards. You are lucky if you manage to find bread at a price of 100 yen (about 50 rubles), it can cost one and a half times more.

Japan has a poorer set of cereals than Russia, so bread porridge is a common dish for kids who are just starting to get acquainted with solid food. In this regard, almost all bread bags contain allergens that are part of it. These are usually the ingredients in milk (乳成分 / にゅうせいぶん, nyu: seibun) and wheat (小麦 / こむぎ, komugi). By the way, remembering the word "allergy" is very simple. It is borrowed and sounds almost the same as in Russian: アレルギー (arerugi :).

Our next hero of the "bread anime" is Currypanman (カレーパンマン).

Guess what the bread will be with カレーパン (kare: pan)? That's right, with curry! Probably, many of our readers love the aromatic sauce with vegetables, and when all this is wrapped in a dough reminiscent of Russian belyashi! .. It is simply necessary to try it! Moreover, the price for a curry bun is quite attractive - about the same 100 yen.

Meronpanna chyan (めろんぱんなちゃん) is the favorite heroine of Japanese girls.

Do you remember the name of the anime itself? Anpanman! What is this "an"? What vegetable or fruit does this word mean?

餡 (あん, an) is a sweet bean paste, a popular treat found in many types of 和菓子 (わがし, wagashi), Japanese sweets. Its taste may seem a little sugary, but if you like this sweetness, then you will definitely like the buns stuffed with bean paste, あんパン (anpan).

In addition, the word “pan” can be found in the names of such types of bread as: ピザパン (piza pan) - pizza-flavored bread, カニパン (kani pan). Kani means "crab" (蟹) in Japanese, but kani pan is not crab-flavored bread, but crab buns are another favorite of Japanese children.

These buns are also unique in that in the process of eating them, various shapes can be obtained from a crab: from a stone-paper-scissors to a butterfly or a man.

So, we talked to you about unique Japanese pastries that can only be tasted in Japan. And what about the bread, familiar to the Russian heart, here? Can you find it anywhere?

Unfortunately, black bread exists here only in dictionaries. Those of our readers who have already learned the names of flowers will probably be able to compose this phrase themselves: 黒パン (くろぱん, kuro pan) - black bread. In fact, in stores you can see grayish, brownish bread, but not our black one. That is why at Russian fairs in Japan, Borodinsky's loaves, sold at exorbitant prices, are sold out with a bang. If you wait too long before the fair or drive too far, you can go to a Russian restaurant. True, prices there are very bite. So, in a Russian restaurant in Osaka, black bread costs 400 yen (about 200 rubles).

For obvious reasons, you will not find analogues of our "Seven Crusts" and "Kirieshek" on the shelves of Japanese supermarkets either. There are, however, crackers for making Caesar salad. These croutons are called クルトン (kuruton), and the salad itself is シーザーサラダ (si: za: sarada).

There is also an expression 白パン（しろぱん, shiropan） - "white bread", but it is also more suitable for Russian restaurants, since, again, all Japanese bread is almost white. However, in a sense, the Russian loaf is more fortunate - sometimes it can be seen on the shelves of ordinary supermarkets. This delicacy is called ロシアパン (roshia pan), that is, Russian bread. True, it is Russian rather in form than in taste: the dough is sweet for ordinary bread, and the crust is not at all crispy.

By the way, do you know what the Japanese word for “humpback” is? パンの耳 (ぱんの耳、 pan no mimi). 耳 (mimi) means "ear, ears", that is, for the Japanese, a hump is the ears of bread. Nice, isn't it?

This concludes our story about Japanese bread. Write in the comments what of the things described in the article you had a chance to try in Japan, tell us about your favorite bakery products!

And in conclusion, tasks for those who want to test themselves. This time we offer them in test form.

The task

Read the question and choose one correct answer.

What kind of bread will you buy if you want to eat something sweet?

A. ピザパン B. メロンパン C. カレーパン

Which of the following is non-allergenic in toast bread?

A. 乳成分 B. 蟹 C. 小麦

In which city can you buy bread cut into eight slices?

A. Tokyo V. Kyoto S. Osaka

Once I was asked on Instagram if I had already made Hokkaido bread. But the fact is that traditionally no one likes Japanese bread - it is too white, soft, wadded, fluffy, and sometimes it even happens that you fry it - and it is impossible to eat when cooled down, before that it is ... none. Fresh like cotton wool, stale cardboard, there is no life and pleasure in it. But in May I bought a book from a Frenchman who has worked in Kobe all his life and started a chain of bakeries all over Japan. Among his recipes, of course, there is also bread as the Japanese love it. It is this, and not a baguette or ciabatta, that is sold everywhere, in any village, in any combo, in a dragstore ... in general, when they say "bread", the Japanese mean it

In Japan, it is simply called shokupan, so to speak, table bread. But I have never met "Hokkaido bread", there is simply no such name. Bread of this type can be pot-bellied or strictly rectangular (if baked in a closed form), it can be long or almost cubic in shape, it can be sold already cut into slices. It also happens with the addition of a small amount of whole grains, whole grain or rye flour. But he is always very soft. And if we talk about Hokkaido, then such a bun comes to mind - a cheesecake with an image of the island. It causes me acute nostalgia, because I tried it in the first hours of my stay in Japan :))) But it contains some monstrous amount of calories, so since then I have hardly eaten them)))

Hokkaido is actively developing the traditions of growing wheat and making flour, borrowing technologies from more advanced countries in this regard, in particular from Canada. I haven’t baked with Hockaid flour yet, my hands always reach for French, but someday I’ll try. And now I want to give you a recipe for Japanese bread from Mr. Bigot, it does not contain eggs, honey and other components that I see in non-Japanese recipes, and which are clearly superfluous there. The only unusual ingredients here are milk and butter. Watching a child wrap up bad, but soft store-bought bread without crusts, I tried to bake one at home, and here's a miracle - they eat it no worse than our rougher one.

Recipe for 2 loaves of 32x10.5x11.5 cm format, this is a lot, I take half and it turns out one big loaf.

Lys d'Or flour - 500 g. This is French baguette flour, quite white, it makes a lush and aromatic dough. In my Japanese sources it is written that medium gluten flour is used for baguettes, not the strongest and not the weakest.
Super King flour - 500 g. You can use regular flour with high gluten. You can, I think, generally try to take only 1 type of white flour, with the amount of protein about 11.7-12%, nothing fatal should happen.
Powdered milk - 50 g
Regular milk - 200 g
Water - 540 g
Fresh yeast - 7 g
Dry instant yeast - 7 g
Sugar - 40 g (too much for our taste, it should be halved)
Salt - 20 g
Unsalted butter - 60 g

The oil is added in the middle of the batch in a soft form.

Fermentation - 2 hours, after the first hour, the dough must be kneaded. I keep the dough at 35 degrees and for a little longer than indicated in the recipe. It is not necessary, in my opinion, to strictly withstand the temperature regime, it is just that 25-27 degrees will take more time, and so - with such an amount of yeast, the dough has no chances not to rise.

Take the dough out of the container, relax on the table for 20 minutes, then cut. You can twist a tourniquet of 2 pieces of dough and put it in a rectangular shape, then the bread will turn out with interesting stains on the surface. You can divide the dough into 4-5 round buns, in the form they will merge, there will be a beautiful top, and it is convenient to divide into parts.

Detuning 60 minutes, the dough will increase by about 8 times, as written in the book. For the half recipe, I took a large mold, this, although I doubted very much, but the bread fit into it perfectly. At the beginning of the proofing, the dough filled, probably, a fifth of the form, no more.

Baking: 200 degrees, 45 minutes. Nothing is said about steam, but I added the first 10 minutes, if baking with a closed form lid, then, logically, steam is not needed.