I have been researching stand mixers and it has come to my attention that Kitchen-aid recommends using speed 2 for kneading dough. So instead of kneading on speed 4 for 7 minutes, knead on speed 2 for 10 minutes.
This recipe produced some of the best bread I have ever made. Thank you!!! I upped the sugar to 60 grams (the video suggests getting creative with this amount) and it turned out delicious!
This is not Taiwanese, the name of this bread is Hokkaido milk bread, and any soft fluffy bread made with the roux mixture is a Japanese method. It was popularized in China in 2007, by Yvonne Chen, I Chinese food journalist who went to japan to uncover the secret of the Japanese soft fluffy texture. The Japanese have been making this kind of bread since 1874, since then many different types of bread has seen the light. In short, the method has a Chinese name because of the book Yvonne made in Chinese, but this kind of bread is Japanese and the type you are making in your video is called Hokkaido Milk bread, because the northern part of Japan has a different climate then the rest of Japan, this results in amazing grass and greenery for the milking cow, which in return creates amazing milk. Hokkaido is known for its milk. This is why this bread in called Hokkaido Milk bread. And yes by the way Chinese bakeries all make this kind of bread, but it’s not Chinese it’s a straight up copy of Japanese bread. Think about it, where’s was China in development in 1874? People didn’t even have money for rice let alone flour or butter, how should they have invented anything bread related. Bread came to Japan in 16th century trough Portugal. The bread they brought over was hard and very salty, so it never became popular in Japan. But after many years of development, a method was made to produce soft fluffy, none heavy and more sweet and buttery. And this was made with the roux mixture. I understand that people get confused, but I think it’s time to recognize the origins of this kind of bread and give respect to the many years of development bread has gone trough in Japan to be titled chine bread or asian bread. Today many different types of bread is sold in Asia, but they all originate in the soft fluffy texture and usually inspired by the countless Japanese bakeries in Japan. Anyone who has ever been to japan knows that this kind of soft bread originated there
the tangzhong method is traditionally used in China to make steamed buns. it just happened to port over to bread as baked goods entered Asia. I don't know the history of this type of bread specifically, but I grew up calling it Taiwan TuSi.
It's Time to Eat Again I dont mean to rude mate, but you have to look that up, because you do not use Tangzhong method to make steamed buns, and yes they came to China from Portugal aswell, that’s why they are called Bao, because in Portuguese bread is pao. This method has a Chinese name because of the story I already told you. Go look it up mate, the history is right there.
It's Time to Eat Again I want you to know, that I absolutely appreciate the fact that MANY cultural exchanges was been made mostly from China to Japan during the Tang Dynasty, mainland China changed but Japan didn’t. China is a huge country and many forms of bread undoubtedly has had a Chinese influence. And we in Japan have huge respect for Taiwan and we recognize you as your own country with your own culture. And the Taiwanese night food marked is one of my favorite places to visit in the world, the amount of food from all regions of the country and the world is amazing. So I hope you understand that I am not trying to take anything away from your beautiful food culture. I am just tired of this HUGE misunderstanding, and it is mainly because of the tendencies of the communist party of mainland China, brainwashing people to think they are the top of the world and have invented everything. The other day I came across a guy who admired the huge intelligence and technology used in mainland China to create an pre earthquake warning system. Even though this system was invented in Japan in 1974 with the creation of the Shinkansen, and is installed in Japan and has been since 1992. Back to bread, what you in China and Taiwan call Pinnaple bread is a straight up copy of the Japanese version called Melon bread, it has been on the marked since he beginning of 1920’s
Woah there. Bao or what I would call bao zhi is a very specific kind of steamed bun. Definitely not from Portugal. I don't use tangzhong to make steamed buns because with all purpose flour it doesn't really matter what you do, it's still all purpose flour. Besides, how long would a pile of bao zhi last anyway, like all of 10 minutes?
I'm not mainland at all. I have nothing to do with mainland China. I don't really want to play politics here but I'm an American. Honestly liked visiting Japan more than going to China and I've been to Japan more times than the mainland. Don't assume that a differing name means we subscribe to the dictatorship in China. Taiwan will probably fall to the communists one day but until then, it's still it's own entity (I wanted to say country, but I guess we don't qualify).
![Milk Bread Recipe: SOFT Korean White Milk Bread + Bread Rolls/Dinner Rolls [Roll Ppang 롤빵] 우유식빵 레시피](http://i.ytimg.com/vi/6IuyVov6wy8/mqdefault.jpg)
![Milk Bread Recipe: SOFT Korean White Milk Bread + Bread Rolls/Dinner Rolls [Roll Ppang 롤빵] 우유식빵 레시피](/img/tr.png)
I have been researching stand mixers and it has come to my attention that Kitchen-aid recommends using speed 2 for kneading dough. So instead of kneading on speed 4 for 7 minutes, knead on speed 2 for 10 minutes.
This recipe produced some of the best bread I have ever made. Thank you!!!
I upped the sugar to 60 grams (the video suggests getting creative with this amount) and it turned out delicious!
Thanks for watching and thanks for the feedback! :D :D
Yummy, thanks for sharing this.....I'll definitely give the recipe a try
Love Taiwanese bread
thanks for this! love Taiwanese bread!
We make this all the time :D !
Where did you guys go? Hope you guys put out more recipes and videos! =)
Been working tons of overtime giving COVID shots. Hopefully everyone gets their shot soon and we will be back as well :D
@@ITTEA oh wow, thank you for working so hard to get people vaccinated and healthy!
Nice recipe.
Thank you! & Thanks for watching!
hi guys nice video...can i know the butter amount in grams pls?
3 tablespoons is about 42 grams
i smashed the like, button, can i ahve some bred plz
Of course! Now we're thinking of starting a fresh Taiwanese white milk bread bread subscription box :)
If I don't have milk powder, would it be too hydrated if I add milk instead?
Absolutely will mess up the hydration if you add more milk. The milk powder can be omitted if you can't get it or don't want to buy it
YUM
we think so too =]
Same , smashing of like button - ship me bread
Of course, coming right up! But first send over that $99.99 for shipping ;)
This is not Taiwanese, the name of this bread is Hokkaido milk bread, and any soft fluffy bread made with the roux mixture is a Japanese method. It was popularized in China in 2007, by Yvonne Chen, I Chinese food journalist who went to japan to uncover the secret of the Japanese soft fluffy texture. The Japanese have been making this kind of bread since 1874, since then many different types of bread has seen the light. In short, the method has a Chinese name because of the book Yvonne made in Chinese, but this kind of bread is Japanese and the type you are making in your video is called Hokkaido Milk bread, because the northern part of Japan has a different climate then the rest of Japan, this results in amazing grass and greenery for the milking cow, which in return creates amazing milk. Hokkaido is known for its milk. This is why this bread in called Hokkaido Milk bread. And yes by the way Chinese bakeries all make this kind of bread, but it’s not Chinese it’s a straight up copy of Japanese bread. Think about it, where’s was China in development in 1874? People didn’t even have money for rice let alone flour or butter, how should they have invented anything bread related. Bread came to Japan in 16th century trough Portugal. The bread they brought over was hard and very salty, so it never became popular in Japan. But after many years of development, a method was made to produce soft fluffy, none heavy and more sweet and buttery. And this was made with the roux mixture. I understand that people get confused, but I think it’s time to recognize the origins of this kind of bread and give respect to the many years of development bread has gone trough in Japan to be titled chine bread or asian bread. Today many different types of bread is sold in Asia, but they all originate in the soft fluffy texture and usually inspired by the countless Japanese bakeries in Japan. Anyone who has ever been to japan knows that this kind of soft bread originated there
the tangzhong method is traditionally used in China to make steamed buns. it just happened to port over to bread as baked goods entered Asia. I don't know the history of this type of bread specifically, but I grew up calling it Taiwan TuSi.
It's Time to Eat Again I dont mean to rude mate, but you have to look that up, because you do not use Tangzhong method to make steamed buns, and yes they came to China from Portugal aswell, that’s why they are called Bao, because in Portuguese bread is pao. This method has a Chinese name because of the story I already told you. Go look it up mate, the history is right there.
It's Time to Eat Again I want you to know, that I absolutely appreciate the fact that MANY cultural exchanges was been made mostly from China to Japan during the Tang Dynasty, mainland China changed but Japan didn’t. China is a huge country and many forms of bread undoubtedly has had a Chinese influence. And we in Japan have huge respect for Taiwan and we recognize you as your own country with your own culture. And the Taiwanese night food marked is one of my favorite places to visit in the world, the amount of food from all regions of the country and the world is amazing. So I hope you understand that I am not trying to take anything away from your beautiful food culture. I am just tired of this HUGE misunderstanding, and it is mainly because of the tendencies of the communist party of mainland China, brainwashing people to think they are the top of the world and have invented everything. The other day I came across a guy who admired the huge intelligence and technology used in mainland China to create an pre earthquake warning system. Even though this system was invented in Japan in 1974 with the creation of the Shinkansen, and is installed in Japan and has been since 1992. Back to bread, what you in China and Taiwan call Pinnaple bread is a straight up copy of the Japanese version called Melon bread, it has been on the marked since he beginning of 1920’s
Woah there. Bao or what I would call bao zhi is a very specific kind of steamed bun. Definitely not from Portugal. I don't use tangzhong to make steamed buns because with all purpose flour it doesn't really matter what you do, it's still all purpose flour. Besides, how long would a pile of bao zhi last anyway, like all of 10 minutes?
I'm not mainland at all. I have nothing to do with mainland China. I don't really want to play politics here but I'm an American. Honestly liked visiting Japan more than going to China and I've been to Japan more times than the mainland. Don't assume that a differing name means we subscribe to the dictatorship in China. Taiwan will probably fall to the communists one day but until then, it's still it's own entity (I wanted to say country, but I guess we don't qualify).