here is the recipe for those who want to try it out! Shokupan Recipe Ingredients Tangzhong: -35g bread flour -175g water Milk Bread: -340g bread flour -3g salt -50g sugar -5g active dry yeast -40g egg white (around 1 egg) [optional: keep the yolk for your eggwash] -140g whole milk, lukewarm -155g tangzhong -40g unsalted butter, softened To make the tangzhong, combine the flour and water in a small saucepan. Cook for 3-5 mins on medium-low heat, stirring constantly, until thickened into a paste. Transfer to a small bowl and set aside to cool. Slightly warm up the milk in a small pot or microwave, then whisk in the egg white. In a large mixing bowl, combine the flour, salt, sugar and yeast. Pour in the milk mixture and the tangzhong and mix. Transfer to a work surface and knead for 15-20 minutes, until you can stretch the dough to form a thin windowpane without ripping. Slowly mix in the softened butter then return to the mixing bowl. Cover with cling film and prove for 1-2 hours, until doubled in size (time really depends on your room temperature). Once doubled in size, punch the air out the dough and separate into 3 dough balls. Roll into a long rectangle, then fold into thirds. Roll into a rectangle again, then roll into a log, pinching at seams. Repeat with the remaining dough balls. Place side by side in a buttered bread/deep loaf tin and prove for 30-45 mins, until nearly filling the tin. If baking in an uncovered tin, brush the top with egg wash (the remaining egg yolk with a splash of milk) before baking. Bake at 170°C for 40-45 mins, until cooked through.
If you like different bread Germany is your next destination. I do not know a single German who does not complain about bread and the lack of varieties abroad and it really does not make any sense until you enter a German bakery. And the crazy thing is that the more bakeries you visit in Germany the more you realise that the variety of bread is apparently just endless.
I'm the same way with anything my grandma taught me to cook. It's cold, got bad news, need a hug, the dog looked at me sad or happy or confused, I just miss her Great depression era style cooking (it's easy and super cheap and leftovers can be made into a whole different comfort food) or just because it's a Tuesday and I'm bored is the perfect time to make her food. This week, I thought of her and made potato soup and last week it was her homemade biscuits (southern United States style buttermilk biscuits not cookies). It's nothing "gourmet" or fancy seasoning to it... Just simple comfort food that makes me happy ❤ Now my husband loves it too 💕
This is so true. In the Philippines all the bread is like what they call milk bread (actually more like brioche like Emma said) here in Europe, so when I had my first slice of Dutch bread I was like “it’s not sweet? It’s drier? What?!?” (Also eh, I’m not just talking about the Tasty or Gardenia bread. Also local bakeries. And not just the Philippines but Korea, Japan, China… It’s all just brioche/milk bread or a variety of it. OR steamed or rice flour bread. But both of those are also so fluffy and slightly sweet) Edit: for the people confused about if it is or is not milk bread. Please know that even if you go to grocery stores in Asia (I can speak for Philippines and Japan, but not sure about the rest) you can literally buy bread loafs directly sold as milk bread. When making bread ourselves the recipe is pretty much the same as a brioche recipe, but ratios between milk, butter and flour could vary which is why I said "a variety of it". I am not saying it is the same as French brioche or milk bread but it is much more similar to it than bread found in The Netherlands or Germany for example. In the Netherlands we make bread with yeast and water but in Asia it is almost ALWAYS milk, yeast, butter and sugar or even a tangzhong/yudane which is why it is so sweet and fluffy.
@@Lillith. that’s true. Actually I will correct it and say brioche. When I went to France the bread was more similar, but also faaaaaaaar more buttery. So it’s like the airiness of French sliced bread minus the richness 😭 a stark contrast to say sourdough and baguettes.
@@estebanod oh yes they are. But if you look it up a lot of Asian bread recipes are milk bread recipes, like Hokkaido milk bread. I added brioche in brackets cause I’ve also seen some are more similar to a brioche recipe. The ratio of milk and butter, the egg and the yeast. Filipino bread rolls for example are milk, egg, flour, yeast, sugar, salt and butter, but the ratios vary. While a lot of milk bread recipes call for making a tangzhong.
I think for a lot of Europeans bread is the main carb of a meal usually, so it does need to be thick and filling. Asian bread is definitely more of a breakfast/snack bread, but both serve a purpose and are delicious
thats true because brown and black breed use to be the main part of the estonian diet. instead of "bon appetit" or "have a good meal" we use to say "the bread shall last!(as in we hope we wont run out of breed)" and then another person replies "it shall last as much as we need it". the saying look like this "jätku leiba! jätku tarvis!" in estonian. but sadly after estonia being occupied by russia for 70 years we barely use this saying anymore and most estonians dont know about it, now most people just say "head isu!" which translates to "have a good appetite" which came from russian.
The best kinds of breads are asian soft breads and this is coming from a Filipino who recently became a Canadian citizen last year. I don’t care what anyone says, soft breads are bread and they are the best breads!
@@goldenironman3464 Wrong again Word Police. She said “were.” As in .. “The Asian breads (were) very soft when we visited there.” Not like here in the Philippines for us Pacific Islanders. 💁🏻♀️
In Europe, especially the northern areas, we eat denser, darker bread because it’s more filling. Bread is our breakfast, lunch and sometimes dinner. Because eating toast bread is literally 90% air and sometimes sugar, it’s not very filling, or healthy enough to be eating all the time. Which is the reason we don’t have as much light bread as dark bread.
In Asian countries we treat bread as a snack only or dessert that’s why we go for soft breads as it’s not too filling(think of it like a donut) or just for breakfast, we don’t think of them as a meal. Most of asian people’s when we say meal it means it should have rice and noodles. Asian people like their bread milky and has a hint of sweet or flavour like brioche. And easier to stuff any fillings inside a soft bread Therefore that’s why we only like soft bread because they’re very light in the stomach to be a snack. Whereas in European countries hard breads are much heavier in the stomach and sometimes can be partnered with a soup and treated as a meal.
I wouldnt say we have more dark bread than light bread. I mean I live in central europe but in shops and bakeries theres just the opposite of that. Theres still more light bread always and this is the type more people go for. Sometimes before a holiday you go to the bakery to buy bread and the only left ones are dark with seeds because most people dont want them
@@Misscookies288 yeah I kinda agree, the reason bread for Europe is a meal is because we often put stuff on it. We don’t eat it by itself. In china where I’ve been for a while now, I’ve noticed it’s almost impossible to find non sweet bread, apart from foreigner stores, even in bread/sandwiches that’s supposed to be filling. At least I’ve found middle ground with some bagels 👍
A lot of Europe dislikes this type of bread which we call “toast/toasting bread” because it’s airy, high in calorie but not very filling. So we prefer the thicker, heavier breads which fill your stomach for longer and makes you feel less hungry! Especially sourdough breads because they make your stomach happier for longer. It’s a preference and a difference between a treat and a breakfast/meal!
I was thinking about that too, I enjoy both, but I wouldn't eat it the same. The sweet milk bread is not something I'd personally add hagelslag or meat to (though I know some people do), I'd probably eat it plain. Most Dutch breads you want to add something to because it has less flavour. It's not bland or gross, it's just not meant to be eaten that way and has little specific flavouring (I wouldn't even call it salty) because people like to add a lot of different things
@@merelha5930i would rather say Milk bread has No flavor in comparison to whole grain bread. Milk bread is only sweet without any other additional flavors 🤔
Ive been in malaysia for 3 years... and yessss i do miss the bakery shops 😭😭😭.. they are next level compared to where i live! And whats crazy is i would live off bread in malaysia but never was bloated.. whereas at home, 1 slice of bread makes my stomach ache o.o I can understand your feeling.
As a French person who loves thick crunchy and filling bread, I realized while going to warmer, wetter regions that its VERY difficult to have a bread stay crunchy for even a few hours in a high humidity environment. That might also explain the softness of bread in parts of south east Asia ! Love to try more types of bread though, even if it can lead to some bits of culture shock :) thats what i like ! Shout out to Germany for its delicious bread, they know what they're doing over there
As someone with a western American dad and a hong Kong mum, and grew up in hk , i understand the shock. Like the softness of a Pineapple bun is hard to beat. Though it has a sort of crust on the top, its like eating a cloud
German here, I was in China 2015 and we got Sandwiches. I was totally happy with it. Bit back to Germany I straight went to the bakery to get myself "real bread" Still love fluffy sandwiches and will try this recipe!
From Balakan region: Here the older generation eat bread even with pasta, litterly there is no meal without bread.(except our salty pies) Mostly we do beside our bakery bread (where the cover is hard and inside fluffy like that just not sweet) we do eat german Bavarian bread mostly, I eat German Brötchen but Godness I have tried the Swiss Kipfelich
As a Nigerian in the UK, I can relate. I only eat bread now if I have no other option. I even cried once over indomie noodles. 😂 I’m sure they thought I was being dramatic.
@@habibadokubo-asari211that’s not it though, like I find in a lot of breads in western countries even the internal crumb is just drier and not as tender. milk bread has a really soft and elastic texture like a good yeast donut (incidentally why I don’t like cake donuts lol)
That's how it's supposed to be though 😭 Crunchy doesn't automatically mean dry, in fact it's hard to make a good crunchy bread and there's not a lot of countries where you'll find as many kinds of bread as in Germany and France. It's its own art of cooking and the fact that you didn't like it doesn't speak to the quality of the bread, just to what you're used to. I grew up with this wide variety of bread and when I went abroad and could only find milk bread like this, I was pretty shocked and bummed too.
One of the better YT Short loop transitions. Nothing cheesier or more obvious then adding one second of "and this is because..." [start of video]. Kudos!
By Asia, she meant eastern Asia. There are an insane variety of breads in the "continent" of Asia. For instance, in the middle east, many people prefer crunchy bread
Nahh. I disagree. I am from Mongolia, east asian country. Yet we don't have soft bread and buryat mongols in Siberia have the very rough bread. We don't have this milky soft bread, unless its from bakery and expensive.
In my country this soft type of bread is perceived as less healthy and low quality. Many people do not consider it being a real bread. I find what you described as hard bread delicious. It has a taste, great smell and the crunchy outdide part is the best for making sandwiches with butter.
agreed. this type of bread in my country is really looked down upon. we call it a "sponge", in sort of derogatory way. even when it's fresh, it feels stale and like its been sitting on a shelf for days. and bread like this is the cheapest here and no one thinks its high quality, and is purchased more by people in the lower end of the society. its so interesting to see whats prefered in different cultures.
@robinolsson7003 it's definitely more filling though. The French blessed Vietnam back in the colonial days with bread culture so there should be darker and fuller style vread Europeans are familiar with.
We call this "enriched" bread. As a historian myself I suspect that part of the reason it might've been a shock is that "bread culture", especially in places like America, the Uk, Canada Australia and New Zealand is fundementally different than it was throughout much of the West's history. In the last 100 years they have moved to mass produced bread with GM wheat. Bread in France and Germany is the kind that is for a purpose, and often goes stale within a day. Some of the tougher, dry breads you can find now in the english speaking world were never supposed to be bread for sandwiches, it was for soups ("sop") or even trenchers, meant to soak up milk, soup or other liquids. This change has transformed the landscape in these countries, which happened around world war one. Prior to then you would've no doubt had access or some availability of softer, enriched bread from your in home cook or local baker (people used to get milk daily from the milkman, and go to the grocer, butcher and baker nearly daily for their food in a time before fridges!), if you were wealthy especially. But I think the primary difference is that bread is to Europe (and its antipodes like Australia/NZ and North America) what rice is to Asia: a base the fills a foundationary purpose for a meal, not a meal itself. The bread you describe is a treat, sweet and almost meant to be eaten by itself, not as a plain base to enjoy other foods or make then more convenient to eat. (edited for spelling/grammar)
What is the bread enriched with? Our bread doesn't go stale anymore. It sadly lasts for two weeks. I really don't want to know what they put into the bread nowadays.
Hi from NZ! im always excited to see NZ being mentioned anywhere haha its always a good surprise :D i will say that the bread here is not seen as a treat, usually its made just to be filling and eaten with other food like a saussie with onions and ketchup, not by itself but of course you can still find good hard european breads at your local farmers market
I absolutely love using brioche or Hawaiian bread to make sandwiches with. I love the more sweet taste of the bread in combination with the meats and cheeses. Make for the best grilling for grilled cheese sandwiches, too. 🙂
If you've never had egg salad or just an egg sandwich on slightly sweet bread, you haven't lived. And of course, fruit sandwiches taste better on sweet bread 😊
@@marfa.h3526 Yeah, you've never seen the fruit sandwiches the Japanese do? They're filled with mildly sweetened whipped cream and fruit. Best with in-season fruit ofc. Great for serving for tea
As someone who lives in Europe, I have access to any kind of bread I want. This is quite cool, considering Japanese bread originated from the Portuguese exchange in the country.
In northern Europe this type of bread is not really available. This is tasty once in a while but it's really not filling and more like a desert. At least in China bread variety is bad from my experience, it's mostly this type and it's boring when you can only buy this sweet spongy bread.
My mama (grandma) used to eat it during the war when she was little. When she got older and started to become poorly, milk roll was one of the only things she could eat. I’d buy it for her and always thought how sweet the packaging was: where we lived, it was mostly for children. Those farm animal covered bags of bread would make her smile ever so much ❤
In most of Europe, bread is indispensable in any savoury meal unless it's pasta (ok some people even eat pasta with bread), so the bread we make is meant to complement the savory food we eat. Asians can think of bread in Europe the same way they think of rice in Asia, where you have it for nearly every meal.
It think that's also why in Europe, rice is mostly flavoured like paella or risotto because europeans don't treat rice the same way Asians do. Similar to how bread is Asia is mostly sweet or have some sort of added flavour
Ironically, Europeans get the same shock from Asian bread. My colleague after coming back from Japan: There's no REAL bread there! It's all spongy and gross!
@@lmao5070that's not the definition of bread. Brews come in many varieties. You have no experience of other cultures if you think there is only one variety of bread. Europeans aren't the only ones that are making bread.
@@Rhileyni think it was meant as a satire comment to how these influencers think when they consider themselves the only asians that have a word in such things.
Make it yourself, as a German We have our UA-camrs for that. F.e. Brotprofi . He sadly only does content on German but with translator and eyes you can remake his recipes at Home for good German Bread 💪
We have almost the same thing in Hungary. It's called bukta and we usually filled it with jam that thicker and jelly like often called fruit cheese. Another way is to make smaller balls than yours about walnut size and sprinkle grinded walnut and sugar between each piece and serve it with pudding made with a little more milk so it still flows (custard) . We call this golden galuska or inside out bukta.
You gotta try other countries in Europe then. Did you know Japanese Bread has its origins in Portugal? The whole bakery and patisserie culture in Japan, actually.
As a Japanese I grew up with lots of fluffy bread. I was shocked when I learned that it wasn’t the norm or even a general preference in other countries. I think it took a lot of getting used to, but now I like a wider variety. Still definitely a sucker for any mochi-like chewy texture however 😂 I guess some preferences never leave
@@cidie1Exactly, I'm glad we live in a world where all these types exist. If you've had exposure especially growing up, you have a fondness for all types, and this applies to different cuisines
I lived in Hong Kong for 9 years, and I 100% agree with you on this. One thing that sucked for me as a Muslim was all the pig fat + oil they used to make a lot of their pastries :(
I love trying different kinds of bread from around the world. It's a staple, and I think every culture's different techniques and ingredients really show diverse we are
Where I am from, we eat sweet bread only rarely on special occasions, i.e. few times a year and are well aware it is a dessert. For day to day, we tend to eat a healthier alternative such as sourdough.
@@FallisLife I made my own sourdough started a few months ago and since then I'm using it at least once a week to make bread. It's not hard to make, you could totally try.
Indian local bakeries also always have this same type of slightly sweet milk bread loafs. The fresh aroma of these surrounding the bakeries are always the best
🇫🇷 🥖 The best bread I ever had in my life was in the little village of *Chenonceaux, France.* I had arrived to my hotel just before it closed late at night. I was starving and asked if there was any food available-I didn’t care what it was!! The sweetest, most welcoming people in the world brought me bread, fruit and cheese, and it was one of the best meals of my life-but for sure the best bread!! ❤
@@l4ndk3ks14 I did also spend time in Germany and ate quite a few meals, but shoot, I don’t remember really amazing bread! I’m sure it was good though! For me though, nothing beats authentic French bread.
@@goodfella1234 cool story, still not as significant as bread was. They also ate bread in Asia fyi.. Bread is one of the oldests foods in our history and built the early formations of human society. From its earliest origins in Ancient Egypt thousands of years ago, through to it's introduction to the Roman Empire, bread has been a staple in numerous cultures and was even relied on as a form of currency.
I’ve lived in asia for 10 years now, I do miss hard crusty bread a lot. My biggest criticism of Asian bread is that it’s often very sweet. But there’s some great bread out here too.
See in Germany we wouldn’t consider what you are making “Bread”. It’s most certainly a baked goods but seems more similar to Brioche or Toast (sliced white bread for anyone who isn’t German) which we consider as Bread adjacent but most certainly not bread
I'm not surprised Germans think that. But bread is basically anything made with flour, water and a "leavening agent" like yeast. So the distinction between these two types of bread is pointless since bread is not the name of a single dish but rather the name of a type of food product.
@@sebaschan-uwu no, bread is something distinct. Bread, toast, brioche etc. are all baked goods however far from the same. Even when you look up the English definition of bread versus the German definition of bread it’s slightly different. The German definition (translated) says “Food item made from flower, water, salt, and sourdough or yeast, that gets baked”. If Milk or Sugar make up a large part of the recipe then it isn’t bread by German standards.
+1 from French point of view, this thing's proximate with pain de mie but more likely just plain brioche Why can't they face they're just into brioche 🤯
Where I came from, this is not considered a bread, but a pastry called "dukátové buchtičky" the whole recipe is completed by pouring hot pudding ower the baked pastry and eat it. It is delicious and kinda belings to the "dishes I lived as a child" category. But yea, not really considered a bread, as many other recipes made from almost the exact dough with slightes variations in the preparation process aren't. It starts making sense when you consider just how many types of "bread" are available in most of the Europe. Gotta differentiate between them all somehow 😂
I adore Shokupan! I was able to find it at a local Asian grocery store in Portland Oregon but there is a Vietnamese bakery that is responsible for making this bread and stocking the many Asian supermarkets here. I’ve never tried making it myself and I don’t have the special baking pan with the lid yet but someday I’ll get one.
Interesting. One of the things we're proud of here in Sweden is knäckebröd, literally "crack bread". Uh, not crack as in cocain but as in cracking something, like breaking. Knäckebröd is a thin hard bread, traditionally made from rye, that is very dry and rigid. It can easily be conserved a long time which was important in Sweden back in the day because there was a pretty slim window for growing crops during the year. The traditional knäckebröd was like a disk with a hole in the center, the breads would be tread onto poles and hung in the ceiling of the house where rats couldn't get to it. These days a lot of people still eat it but conservation is not as much of an issue anymore. The bread is hard, dry, usually not sweetened and usually topped with butter, meat and/or cheese though you can really put whatever you want on it. Messmör is a traditional favourite topping, being basically the same as Norwegian primost, a sweet soft cheese spread made with caramellized whey.
I would ascribe this to the cultural difference in the role bread plays in the diet. By German standards, the bread you showed (as tasty as it looks) is on the edge to being considered a cake or other sweet pastry. It’s something we’d eat as a treat or light snack, whereas we rely on “proper” bread as one of our main sources of carbohydrates, to be used for filling, savoury meals. Edit: For some reason people are getting butthurt over this, so to clarify the “on the edge to being considered a cake”: I say this to explain the concept. I didn’t say we’d actually call it cake. Based on what I can tell from the video, it looks very similar to what we call “milk bread”, or like someone else pointed out brioche. So yeah, we do call it bread, but it’s looked at and used more as a sweet pastry. Due to the role of bread in our diet (like I said) what we typically mean by “bread” is savoury and (usually) more filling/dense. None of this means it’s wrong to call what’s shown in the video bread, or that I wouldn’t in fact love to eat it. Just not as bread bread (what I have for dinner most days).
The reality is, Germans are wrong. Your bread is not "proper" bread. It is simply your bread. It's rude and a bit bigoted to tell other people what is and isn't correct food. Eat your food how you enjoy it, and learn to broaden your pallets and horizons by accepting and appreciating the culinary culture of others.
@@jonok42 Jesus Christ I’m really being called a bigot over what I call bread. There’s a reason I put “proper” in quotation marks and pointed out that the bread she made looks pretty tasty, just doesn’t fulfil the role of bread in the German diet. Get over yourself.
@@josercooks235 Then how come the entire world tries to go there? It has become a nightmare in all fairness, but thats because a bunch of people who couldn't build good societies went there and made a good place bad.
![ПОЛНАЯ ИСТОРИЯ ЭКЗОРЦИЗМА [Топ Сикрет]](http://i.ytimg.com/vi/qBySr6Bt0B8/mqdefault.jpg)
here is the recipe for those who want to try it out!
Shokupan Recipe
Ingredients
Tangzhong:
-35g bread flour
-175g water
Milk Bread:
-340g bread flour
-3g salt
-50g sugar
-5g active dry yeast
-40g egg white (around 1 egg) [optional: keep the yolk for your eggwash]
-140g whole milk, lukewarm
-155g tangzhong
-40g unsalted butter, softened
To make the tangzhong, combine the flour and water in a small saucepan. Cook for 3-5 mins on medium-low heat, stirring constantly, until thickened into a paste. Transfer to a small bowl and set aside to cool.
Slightly warm up the milk in a small pot or microwave, then whisk in the egg white. In a large mixing bowl, combine the flour, salt, sugar and yeast. Pour in the milk mixture and the tangzhong and mix. Transfer to a work surface and knead for 15-20 minutes, until you can stretch the dough to form a thin windowpane without ripping. Slowly mix in the softened butter then return to the mixing bowl. Cover with cling film and prove for 1-2 hours, until doubled in size (time really depends on your room temperature).
Once doubled in size, punch the air out the dough and separate into 3 dough balls. Roll into a long rectangle, then fold into thirds. Roll into a rectangle again, then roll into a log, pinching at seams. Repeat with the remaining dough balls. Place side by side in a buttered bread/deep loaf tin and prove for 30-45 mins, until nearly filling the tin.
If baking in an uncovered tin, brush the top with egg wash (the remaining egg yolk with a splash of milk) before baking. Bake at 170°C for 40-45 mins, until cooked through.
Thank you ❤
Thank you!
Thanks❤
Please pin your recipe message 🙏
Please pin this! I had to hunt it down 😅
The German in me automatically uttered "This is not bread" when she said "bread" before I could stop myself 😂😂😂
Same😂
In Germany we call that "Milchbrötchen" which is called milk bread. It's great as a snack for going to the beach, especially with children
Sameeee
REAL
I was looking for this comment, because same :D
If you like different bread Germany is your next destination. I do not know a single German who does not complain about bread and the lack of varieties abroad and it really does not make any sense until you enter a German bakery. And the crazy thing is that the more bakeries you visit in Germany the more you realise that the variety of bread is apparently just endless.
Same with South Africa, so many bakeries and even more bread
I only can say: ja man du hast so recht. Bei Brot sind wir sehr speziell, aber es ist nun mal auch sas kulinarische Highlight hier
@@shelby6For reference, there 3200 different breads registered in the German bread register.
@@raempftl I can’t think of anything more austerely german than a “bread register”
@@samanthapeppers546 What a clichéd response...🤷
Nothing beats the smell of fresh baked bread. I still remember helping my grandmother bake bread when I was young.
Nice memory!
Freshly cooked rice sends me to heaven idfk why
For real it smells so good, I like sticking my nose in it 😭
I'm the same way with anything my grandma taught me to cook. It's cold, got bad news, need a hug, the dog looked at me sad or happy or confused, I just miss her Great depression era style cooking (it's easy and super cheap and leftovers can be made into a whole different comfort food) or just because it's a Tuesday and I'm bored is the perfect time to make her food. This week, I thought of her and made potato soup and last week it was her homemade biscuits (southern United States style buttermilk biscuits not cookies). It's nothing "gourmet" or fancy seasoning to it... Just simple comfort food that makes me happy ❤ Now my husband loves it too 💕
gasoline
We have a very similar bread in Jamaica. We call it Peg bread. Very soft, slightly sweet. Just like yours. 👍
Oh yes true
similar to agege bread?
@@filtrationsmaybe
I should text him
@@lamira463 huh?? 😭
This is so true. In the Philippines all the bread is like what they call milk bread (actually more like brioche like Emma said) here in Europe, so when I had my first slice of Dutch bread I was like “it’s not sweet? It’s drier? What?!?”
(Also eh, I’m not just talking about the Tasty or Gardenia bread. Also local bakeries. And not just the Philippines but Korea, Japan, China… It’s all just brioche/milk bread or a variety of it. OR steamed or rice flour bread. But both of those are also so fluffy and slightly sweet)
Edit: for the people confused about if it is or is not milk bread. Please know that even if you go to grocery stores in Asia (I can speak for Philippines and Japan, but not sure about the rest) you can literally buy bread loafs directly sold as milk bread. When making bread ourselves the recipe is pretty much the same as a brioche recipe, but ratios between milk, butter and flour could vary which is why I said "a variety of it". I am not saying it is the same as French brioche or milk bread but it is much more similar to it than bread found in The Netherlands or Germany for example. In the Netherlands we make bread with yeast and water but in Asia it is almost ALWAYS milk, yeast, butter and sugar or even a tangzhong/yudane which is why it is so sweet and fluffy.
Milk bread is just dessert. We use bread for more savoury things and milk bread isn't ideal for that. It's nice to have every so often though.
@@Lillith. that’s true. Actually I will correct it and say brioche. When I went to France the bread was more similar, but also faaaaaaaar more buttery. So it’s like the airiness of French sliced bread minus the richness 😭 a stark contrast to say sourdough and baguettes.
"Brioche" and milk bread "pain au lait" are quite different
@@estebanod oh yes they are. But if you look it up a lot of Asian bread recipes are milk bread recipes, like Hokkaido milk bread. I added brioche in brackets cause I’ve also seen some are more similar to a brioche recipe. The ratio of milk and butter, the egg and the yeast. Filipino bread rolls for example are milk, egg, flour, yeast, sugar, salt and butter, but the ratios vary. While a lot of milk bread recipes call for making a tangzhong.
Will visit the Philippines next year as someone from a crunchy and sour bread land, am really excited to try the food 😁
I think for a lot of Europeans bread is the main carb of a meal usually, so it does need to be thick and filling. Asian bread is definitely more of a breakfast/snack bread, but both serve a purpose and are delicious
thats true because brown and black breed use to be the main part of the estonian diet. instead of "bon appetit" or "have a good meal" we use to say "the bread shall last!(as in we hope we wont run out of breed)" and then another person replies "it shall last as much as we need it". the saying look like this "jätku leiba! jätku tarvis!" in estonian. but sadly after estonia being occupied by russia for 70 years we barely use this saying anymore and most estonians dont know about it, now most people just say "head isu!" which translates to "have a good appetite" which came from russian.
In Austria bread is still basically as simple as can be. Flour, water, salt maybe a riser and if you got some you put in seeds.
US bread is also very fluffy but it has no nutrients
That’s so true! I never thought of it that way. It was one of the things I missed so much of japan
Bread is absolutely not the main carb of our meals. 😅
Agege Bread in Nigeria is just like this! 👍
I immediately thought about Agege bread when I saw this 😂😂
I was looking for this comment 😂
Comment I was looking for 😂
Yessssss!!!!!!
Guy!😂
As a filipino, i confirmed that asian breads were very very soft😊❤️
You mean are
I love pandesal!
The best kinds of breads are asian soft breads and this is coming from a Filipino who recently became a Canadian citizen last year. I don’t care what anyone says, soft breads are bread and they are the best breads!
@@goldenironman3464 Wrong again Word Police. She said “were.”
As in .. “The Asian breads (were) very soft when we visited there.”
Not like here in the Philippines for us Pacific Islanders. 💁🏻♀️
In Europe, especially the northern areas, we eat denser, darker bread because it’s more filling. Bread is our breakfast, lunch and sometimes dinner. Because eating toast bread is literally 90% air and sometimes sugar, it’s not very filling, or healthy enough to be eating all the time. Which is the reason we don’t have as much light bread as dark bread.
I love that type of dark bread, cant get enouth of it, especially when it has sunflower seeds and like nuts in it too +Lingon😭😭😭😭💖💖💖💖
In Asian countries we treat bread as a snack only or dessert that’s why we go for soft breads as it’s not too filling(think of it like a donut) or just for breakfast, we don’t think of them as a meal. Most of asian people’s when we say meal it means it should have rice and noodles. Asian people like their bread milky and has a hint of sweet or flavour like brioche. And easier to stuff any fillings inside a soft bread
Therefore that’s why we only like soft bread because they’re very light in the stomach to be a snack. Whereas in European countries hard breads are much heavier in the stomach and sometimes can be partnered with a soup and treated as a meal.
@@SkullZiebread with sunflower seeds was crafted by gods
I wouldnt say we have more dark bread than light bread. I mean I live in central europe but in shops and bakeries theres just the opposite of that. Theres still more light bread always and this is the type more people go for. Sometimes before a holiday you go to the bakery to buy bread and the only left ones are dark with seeds because most people dont want them
@@Misscookies288 yeah I kinda agree, the reason bread for Europe is a meal is because we often put stuff on it. We don’t eat it by itself.
In china where I’ve been for a while now, I’ve noticed it’s almost impossible to find non sweet bread, apart from foreigner stores, even in bread/sandwiches that’s supposed to be filling. At least I’ve found middle ground with some bagels 👍
A lot of Europe dislikes this type of bread which we call “toast/toasting bread” because it’s airy, high in calorie but not very filling. So we prefer the thicker, heavier breads which fill your stomach for longer and makes you feel less hungry! Especially sourdough breads because they make your stomach happier for longer.
It’s a preference and a difference between a treat and a breakfast/meal!
Yes, exactly.
That’s because Europeans have bread for a meal while Asians only treat bread as snacks.
I was thinking about that too, I enjoy both, but I wouldn't eat it the same. The sweet milk bread is not something I'd personally add hagelslag or meat to (though I know some people do), I'd probably eat it plain. Most Dutch breads you want to add something to because it has less flavour. It's not bland or gross, it's just not meant to be eaten that way and has little specific flavouring (I wouldn't even call it salty) because people like to add a lot of different things
@@merelha5930i would rather say Milk bread has No flavor in comparison to whole grain bread. Milk bread is only sweet without any other additional flavors 🤔
sourdough bread is heaven on earth
Ive been in malaysia for 3 years... and yessss i do miss the bakery shops 😭😭😭.. they are next level compared to where i live!
And whats crazy is i would live off bread in malaysia but never was bloated.. whereas at home, 1 slice of bread makes my stomach ache o.o
I can understand your feeling.
Yes 😭😭 I'm Nigerian, soft bread is the standard, living in East Europe was a culture shock. Finding soft bread was like finding gold.
As a French person who loves thick crunchy and filling bread, I realized while going to warmer, wetter regions that its VERY difficult to have a bread stay crunchy for even a few hours in a high humidity environment. That might also explain the softness of bread in parts of south east Asia ! Love to try more types of bread though, even if it can lead to some bits of culture shock :) thats what i like ! Shout out to Germany for its delicious bread, they know what they're doing over there
I like the theory that there's a correlation between climate and crunchy bread, a really interesting thought :)
I’m in Montpellier, France and it gets pretty humid and hot. The bread is still crunchy. Idk how they do it 🤷♀️
Vietnam and the SE love French style baguettes. Vietnamese Banh Mi is made using baguettes
Doesn’t add up. Vietnam loves French bread .
I make crunchy bread every week in Thailand. Works just fine. I think it's just preference and nothing more.
Ok but bread aside, the flexing after kneading the dough was everything 😭😭😭😭
Really out of context😂
Now flexing aside, did you know that germay hast oder 300 different kinds of bread.
It was everything? I find it very hard to believe that her flexing was literally every single atom in the known universe. That doesn’t seem possible.
Yea shows you everything, eat a diet like this and you will be out of shape skinny fat.
That was adorable.
Reminds me of Nigerian agege bread, looks sooo good!
That shit is fire 😂
As someone with a western American dad and a hong Kong mum, and grew up in hk , i understand the shock. Like the softness of a Pineapple bun is hard to beat. Though it has a sort of crust on the top, its like eating a cloud
German here,
I was in China 2015 and we got Sandwiches. I was totally happy with it. Bit back to Germany I straight went to the bakery to get myself "real bread"
Still love fluffy sandwiches and will try this recipe!
das habe ich auch gemacht xD
From Balakan region:
Here the older generation eat bread even with pasta, litterly there is no meal without bread.(except our salty pies) Mostly we do beside our bakery bread (where the cover is hard and inside fluffy like that just not sweet) we do eat german Bavarian bread mostly, I eat German Brötchen but Godness I have tried the Swiss Kipfelich
Abendbrot amirite
HK not China.
It’s a colony of China.
Thought exactly the same.. this ain't bread, that is toast!
Bread... My love!😮💨🤝
"Lets talk" How smooth that loop was
Can we just talk about how clean that loop was
You have my permission.
Go ahead and talk about it.
Permission revoked you are no allowed anymore
@@WoundedSnake
That’s messed up they won’t let me out... that’s messed up they won’t let me out no.... they won’t let me out...
It really wouldnt be that hard. It's not like people can't plan the whole video in advance
no we dont
As a Nigerian, I relate so much. When I moved to Paris, I wept because of how hard the bread was😂
See cause I’m here wondering what she means by crunchy bread (outside of baguettes)
As a Nigerian in the UK, I can relate. I only eat bread now if I have no other option. I even cried once over indomie noodles. 😂 I’m sure they thought I was being dramatic.
@@habibadokubo-asari211that’s not it though, like I find in a lot of breads in western countries even the internal crumb is just drier and not as tender. milk bread has a really soft and elastic texture like a good yeast donut (incidentally why I don’t like cake donuts lol)
Indomie Noodles is my most favorite food.
That's how it's supposed to be though 😭 Crunchy doesn't automatically mean dry, in fact it's hard to make a good crunchy bread and there's not a lot of countries where you'll find as many kinds of bread as in Germany and France. It's its own art of cooking and the fact that you didn't like it doesn't speak to the quality of the bread, just to what you're used to. I grew up with this wide variety of bread and when I went abroad and could only find milk bread like this, I was pretty shocked and bummed too.
The perfect video repeats Ive ever seen😮💨
One of the better YT Short loop transitions. Nothing cheesier or more obvious then adding one second of "and this is because..." [start of video]. Kudos!
By Asia, she meant eastern Asia. There are an insane variety of breads in the "continent" of Asia. For instance, in the middle east, many people prefer crunchy bread
Nah bro in south east asia countries including my country we are pretty much familiar w milk bread
@risovats9410 yeah that ia culturally associated with east asia, central asia south asia the middle east and north asia are wildly different
@@kaixlotl_7296 true
@@risovats9410yeah south EAST asia is in fact eastern asia 😭😭
Nahh. I disagree. I am from Mongolia, east asian country. Yet we don't have soft bread and buryat mongols in Siberia have the very rough bread. We don't have this milky soft bread, unless its from bakery and expensive.
In my country this soft type of bread is perceived as less healthy and low quality. Many people do not consider it being a real bread. I find what you described as hard bread delicious. It has a taste, great smell and the crunchy outdide part is the best for making sandwiches with butter.
agreed. this type of bread in my country is really looked down upon. we call it a "sponge", in sort of derogatory way. even when it's fresh, it feels stale and like its been sitting on a shelf for days. and bread like this is the cheapest here and no one thinks its high quality, and is purchased more by people in the lower end of the society. its so interesting to see whats prefered in different cultures.
Yeah, fuck that shit
I missed sourdough when i went to thailand this shii nasty
same for westerners with low quality 2 min rice and asians with authentic jasmine rice. differences!
It's not just "perceived", it is.
@@somatoes4667 lol fr. if u can cook ur rice for 2 minutes, throw it away please😭
I make Japanese Milk Bread at least once a month and it’s a very similar recipe. I use honey instead of sugar though and it’s amazing.
Love your sense of humor.
We have crunchy crust bread in Vietnam. Usually used for ban mi. It's a fluffier and thinner crust version of the French baguette. Totally delicious.
It's still just white bread though, only difference is that it has a hard crust.
@robinolsson7003 it's definitely more filling though. The French blessed Vietnam back in the colonial days with bread culture so there should be darker and fuller style vread Europeans are familiar with.
“Let’s talk bread”
You had me at “bread”.
She had me at "Let's".
I love Chinatown in NY for this very reason! All the soft bread! ❤️
Bread is so cool
We call this "enriched" bread. As a historian myself I suspect that part of the reason it might've been a shock is that "bread culture", especially in places like America, the Uk, Canada Australia and New Zealand is fundementally different than it was throughout much of the West's history.
In the last 100 years they have moved to mass produced bread with GM wheat. Bread in France and Germany is the kind that is for a purpose, and often goes stale within a day. Some of the tougher, dry breads you can find now in the english speaking world were never supposed to be bread for sandwiches, it was for soups ("sop") or even trenchers, meant to soak up milk, soup or other liquids. This change has transformed the landscape in these countries, which happened around world war one. Prior to then you would've no doubt had access or some availability of softer, enriched bread from your in home cook or local baker (people used to get milk daily from the milkman, and go to the grocer, butcher and baker nearly daily for their food in a time before fridges!), if you were wealthy especially.
But I think the primary difference is that bread is to Europe (and its antipodes like Australia/NZ and North America) what rice is to Asia: a base the fills a foundationary purpose for a meal, not a meal itself. The bread you describe is a treat, sweet and almost meant to be eaten by itself, not as a plain base to enjoy other foods or make then more convenient to eat.
(edited for spelling/grammar)
Ooh!😮 So interesting. ❤
👍
What is the bread enriched with?
Our bread doesn't go stale anymore. It sadly lasts for two weeks. I really don't want to know what they put into the bread nowadays.
Hi from NZ! im always excited to see NZ being mentioned anywhere haha its always a good surprise :D i will say that the bread here is not seen as a treat, usually its made just to be filling and eaten with other food like a saussie with onions and ketchup, not by itself but of course you can still find good hard european breads at your local farmers market
I absolutely love using brioche or Hawaiian bread to make sandwiches with. I love the more sweet taste of the bread in combination with the meats and cheeses. Make for the best grilling for grilled cheese sandwiches, too. 🙂
Slightly sweet, perfect for sandwiches?? What??
If you've never had egg salad or just an egg sandwich on slightly sweet bread, you haven't lived. And of course, fruit sandwiches taste better on sweet bread 😊
@@raerohan4241 nothing can beat salty bead
@@raerohan4241 a fruit sandwich???
@@lmao5070 Eh, both are good imo. Bread is bread
@@marfa.h3526 Yeah, you've never seen the fruit sandwiches the Japanese do? They're filled with mildly sweetened whipped cream and fruit. Best with in-season fruit ofc. Great for serving for tea
I love bread 😊
That looks so good❤😊
Same as in Nigeria. We love soft bread!
Lol
I was just about to say as a Nigerian, the bread is definitely something I miss. Especially when you can perceive them from the bakeries 🤤
Just like our Agege bread, heavenly made ❤❤❤❤. The bakery smell is everything
@@folashade7 exactly. It’s everything 🤤
Nigeria is in the building 😂. My people
@@OAde-nq9vo we nor Dey carry last naw 😂😂
Central european countries have the best bread in the world. SO much variety, so much goodness
And I literally would do anything to get that kind of bread shown in the video
Hell to the no
Germans are the Real Bread Country 💪
@@Sunny_456Why don't you just make some?
Nah...not so in Slovakia or Czechia. Germany and Austria have good bread. The Western Slavs seem to love the white stuff they eat with goulash
Made me happy seeing her flex over that dough ❤
The loop is perfect
As someone who lives in Europe, I have access to any kind of bread I want.
This is quite cool, considering Japanese bread originated from the Portuguese exchange in the country.
Tempura too !
In northern Europe this type of bread is not really available. This is tasty once in a while but it's really not filling and more like a desert. At least in China bread variety is bad from my experience, it's mostly this type and it's boring when you can only buy this sweet spongy bread.
🇵🇹🤝🇯🇵💪
My mama (grandma) used to eat it during the war when she was little. When she got older and started to become poorly, milk roll was one of the only things she could eat. I’d buy it for her and always thought how sweet the packaging was: where we lived, it was mostly for children. Those farm animal covered bags of bread would make her smile ever so much ❤
❤
Awww... how sweet..like Heidi
Crunchy adds more flavor.
Looks so good
This is so true in India too. I have never seen crunchy bread in any bakery. It's always soft bread.
Indian bread is so salty though
@@spock98997 not all. There's this variety called milk bread which is sooooo soft and sweet.
@hiswifeforever omg yeah I just found it on blinkit but unfortunately blinkit isn't available in my area :( I've never seen it in the shops nearby
@@spock98997 Look for fruit breads. I felt like multigrain bread was also not as salty.
You can easily find crunchy bread in India? It won’t be crunchy through and through but just enough!
In most of Europe, bread is indispensable in any savoury meal unless it's pasta (ok some people even eat pasta with bread), so the bread we make is meant to complement the savory food we eat. Asians can think of bread in Europe the same way they think of rice in Asia, where you have it for nearly every meal.
What... no garlic bread with your spaghetti?
Heathen! 😡
😄
It think that's also why in Europe, rice is mostly flavoured like paella or risotto because europeans don't treat rice the same way Asians do. Similar to how bread is Asia is mostly sweet or have some sort of added flavour
Edit was very smooth!
I love this bread!
Try African agege bread, it’s absolutely beautiful and buttery. It’s so soft and sweet, it’s a treat on its own
Why don’t you put the name of the country instead of saying African. I’m African and I’ve never heard of that. Don’t generalize
@@mchanel. your loss dude, it’s delicious
Yesss it’s so good!!
@@JoanWhackhe's right, don't generalise Africa, name the country. And it is Nigerian agege bread
@@No_name_2300 It’s not corrupting anyone’s view on the African continent. It’s delicious bread. Chill.
Ironically, Europeans get the same shock from Asian bread. My colleague after coming back from Japan: There's no REAL bread there! It's all spongy and gross!
I agree with ur colleague. Wtf is this.
Ya dude seriously they call it 'bread '.😂😂 .
As a Japanese person who was born n lives in France Idk what to think
@@lmao5070that's not the definition of bread. Brews come in many varieties. You have no experience of other cultures if you think there is only one variety of bread. Europeans aren't the only ones that are making bread.
@@LilyDanny-jm8pwso you're just saying that China and Japan don't make bread. Sounds like cultural appropriation instead of cultural appreciation.
That sort of bread is always so sweet
The way it peels off in layers reminds me of the biscuits that are popular in southern USA
East Asians try not to say “all of Asia” when referring to just East Asian cultures challenge
the browns aren't important
@@Commoncurates you weren’t important to your family and it shows💀
@@Commoncurates they're very important actually
@@Rhileyni think it was meant as a satire comment to how these influencers think when they consider themselves the only asians that have a word in such things.
@@Commoncuratesthe "browns" taking up the majority of asian population
" Its actually very difficult to find any crunchy loaf of breaf in asia "
*crying in Vietnamese*
Make it yourself, as a German We have our UA-camrs for that. F.e. Brotprofi . He sadly only does content on German but with translator and eyes you can remake his recipes at Home for good German Bread 💪
So tru tho bánh mì has a crunchy crust fr
French here, I fully support Vietnamese people on this... And do not talk about Banh mi I just finish my dinner and can eat those even if I am full 😂
Vietnamese bakeries have a lot of french bakery items :D
@@PlaceboTheRodent-xn6ii Surprising 😇 Guess what, I have no issue to find a good Pho or Banh Xeo in Paris 😉
literally made the bread emoji 🤤🍞
Seeing you eat it like that at the end. Dayumn
Keep making these beautiful things.u alwys deserves better gwal😭🌷
Thank you so much 😀
@@iamchungrywhere’s the recipe for this?
We have almost the same thing in Hungary. It's called bukta and we usually filled it with jam that thicker and jelly like often called fruit cheese. Another way is to make smaller balls than yours about walnut size and sprinkle grinded walnut and sugar between each piece and serve it with pudding made with a little more milk so it still flows (custard) . We call this golden galuska or inside out bukta.
My mouth is watering!
Sounds heavenly!
God, that sounds so good
🤯🥹
This sounds absolutely amazing. 🤤🤤🤤 Thank you for sharing.
This bread looks amazing
I was lost in the bread making process. That looked so soft
Amazing recipe is one thing, but this loop is genuinely one of the smoothest ive ever seen
As someone from the Netherlands I would categorise this as a pastry
het is gewoon melkbrood, Dat vind je in elke
supermarkt
@@Harvyydent you're right, but honestly I don't know whether I should melkbrood still see as... bread. Like with Fries suikerbrood.
When i lived in europe my moroccan boyfriend ate only the crusts and I ate the soft centers. Such happiness
She's so pretty
I dont cook, I eat
no wife material
@@hmcredfed1836
@@hmcredfed1836dude...
i dont eat i devour
@@tryctan2399 Your heart is on the right place!
I'm not saying I wouldn't like it, but I would feel like I'm eating dessert all the time.
I really like bread with a **crunch**
It is literally like brioche in france which is definitely a dessert/sweet thing. Cannot even fathom someone calling this bread. Just cannot.
Your so pretty
She’s beautiful
When I lived in Europe, I missed sweet soft bread of Asia. When I lived in Asia, I missed crunchy baguettes and pain de campagne 😂
You gotta try other countries in Europe then.
Did you know Japanese Bread has its origins in Portugal? The whole bakery and patisserie culture in Japan, actually.
As a Japanese I grew up with lots of fluffy bread. I was shocked when I learned that it wasn’t the norm or even a general preference in other countries.
I think it took a lot of getting used to, but now I like a wider variety.
Still definitely a sucker for any mochi-like chewy texture however 😂 I guess some preferences never leave
no preference is wrong but variety is gold!
@@cidie1Exactly, I'm glad we live in a world where all these types exist. If you've had exposure especially growing up, you have a fondness for all types, and this applies to different cuisines
I lived in Hong Kong for 9 years, and I 100% agree with you on this. One thing that sucked for me as a Muslim was all the pig fat + oil they used to make a lot of their pastries :(
Our local bakeries growing up were owned by Vietnamese people here in Australia, these are the loaves of bread we would wake up to every morning 😍
Fresh bread, still hot, soft on the inside and crunchy on the outside… now that’s a real childhood bread
This same type of bread we eat in Nigeria 🇳🇬
Agege
I love trying different kinds of bread from around the world. It's a staple, and I think every culture's different techniques and ingredients really show diverse we are
I swear, I can smell that bread! I looks soooo yummy! I love, love soft bread!
Does anyone else love her voice?
She sounds like kyedae
I love brioche but more like a candy or a treat. There are soo many different kinds of bread and my favourites are usually sour dough breads.
That looks amazing!!!
That bread looks like heaven
Where I am from, we eat sweet bread only rarely on special occasions, i.e. few times a year and are well aware it is a dessert. For day to day, we tend to eat a healthier alternative such as sourdough.
@@FallisLife I made my own sourdough started a few months ago and since then I'm using it at least once a week to make bread. It's not hard to make, you could totally try.
She's so beautiful
That looks amazing
Indian local bakeries also always have this same type of slightly sweet milk bread loafs. The fresh aroma of these surrounding the bakeries are always the best
Isn't rusk a type of bread too?🤔
@@akira-pl4lyIt’s considered to be a biscuit.
@@Miamitiger4567 oh always thought it was a hard bread😅
🇫🇷 🥖 The best bread I ever had in my life was in the little village of *Chenonceaux, France.* I had arrived to my hotel just before it closed late at night. I was starving and asked if there was any food available-I didn’t care what it was!! The sweetest, most welcoming people in the world brought me bread, fruit and cheese, and it was one of the best meals of my life-but for sure the best bread!! ❤
Seems like you have never been to germany
Chenonceaux is so beautiful 🤩
@@l4ndk3ks14
I did also spend time in Germany and ate quite a few meals, but shoot, I don’t remember really amazing bread! I’m sure it was good though! For me though, nothing beats authentic French bread.
@@thana7179
Yes, it is!! I just loved being there!! 🥰
Try Altamura bread, Puglia, Italy
I'm in love with the fluffy bread you made!!!!!❤❤
love that bread!
Bread is the staple of humanity, without it we wouldn’t be here today..
Hello, rice here. Countries and civilizations with the largest population are fed by rice.
@@goodfella1234 cool story, still not as significant as bread was. They also ate bread in Asia fyi..
Bread is one of the oldests foods in our history and built the early formations of human society. From its earliest origins in Ancient Egypt thousands of years ago, through to it's introduction to the Roman Empire, bread has been a staple in numerous cultures and was even relied on as a form of currency.
I’ve lived in asia for 10 years now, I do miss hard crusty bread a lot. My biggest criticism of Asian bread is that it’s often very sweet. But there’s some great bread out here too.
That bread looks and sounds delicious. I would probably eat it heated up with butter as a snack or in the morning for breakfast. 😋
Love this bread and your hair!
See in Germany we wouldn’t consider what you are making “Bread”. It’s most certainly a baked goods but seems more similar to Brioche or Toast (sliced white bread for anyone who isn’t German) which we consider as Bread adjacent but most certainly not bread
I'm not surprised Germans think that. But bread is basically anything made with flour, water and a "leavening agent" like yeast. So the distinction between these two types of bread is pointless since bread is not the name of a single dish but rather the name of a type of food product.
@@sebaschan-uwu no, bread is something distinct. Bread, toast, brioche etc. are all baked goods however far from the same. Even when you look up the English definition of bread versus the German definition of bread it’s slightly different. The German definition (translated) says
“Food item made from flower, water, salt, and sourdough or yeast, that gets baked”. If Milk or Sugar make up a large part of the recipe then it isn’t bread by German standards.
@@claracatlady9844 Danke , endlich Mal jemand der es verstanden hat 👍
+1 from French point of view, this thing's proximate with pain de mie but more likely just plain brioche
Why can't they face they're just into brioche 🤯
Where I came from, this is not considered a bread, but a pastry called "dukátové buchtičky" the whole recipe is completed by pouring hot pudding ower the baked pastry and eat it. It is delicious and kinda belings to the "dishes I lived as a child" category.
But yea, not really considered a bread, as many other recipes made from almost the exact dough with slightes variations in the preparation process aren't. It starts making sense when you consider just how many types of "bread" are available in most of the Europe. Gotta differentiate between them all somehow 😂
I adore Shokupan! I was able to find it at a local Asian grocery store in Portland Oregon but there is a Vietnamese bakery that is responsible for making this bread and stocking the many Asian supermarkets here. I’ve never tried making it myself and I don’t have the special baking pan with the lid yet but someday I’ll get one.
Interesting. One of the things we're proud of here in Sweden is knäckebröd, literally "crack bread". Uh, not crack as in cocain but as in cracking something, like breaking. Knäckebröd is a thin hard bread, traditionally made from rye, that is very dry and rigid. It can easily be conserved a long time which was important in Sweden back in the day because there was a pretty slim window for growing crops during the year. The traditional knäckebröd was like a disk with a hole in the center, the breads would be tread onto poles and hung in the ceiling of the house where rats couldn't get to it. These days a lot of people still eat it but conservation is not as much of an issue anymore. The bread is hard, dry, usually not sweetened and usually topped with butter, meat and/or cheese though you can really put whatever you want on it. Messmör is a traditional favourite topping, being basically the same as Norwegian primost, a sweet soft cheese spread made with caramellized whey.
I would ascribe this to the cultural difference in the role bread plays in the diet. By German standards, the bread you showed (as tasty as it looks) is on the edge to being considered a cake or other sweet pastry. It’s something we’d eat as a treat or light snack, whereas we rely on “proper” bread as one of our main sources of carbohydrates, to be used for filling, savoury meals.
Edit: For some reason people are getting butthurt over this, so to clarify the “on the edge to being considered a cake”: I say this to explain the concept. I didn’t say we’d actually call it cake. Based on what I can tell from the video, it looks very similar to what we call “milk bread”, or like someone else pointed out brioche. So yeah, we do call it bread, but it’s looked at and used more as a sweet pastry. Due to the role of bread in our diet (like I said) what we typically mean by “bread” is savoury and (usually) more filling/dense. None of this means it’s wrong to call what’s shown in the video bread, or that I wouldn’t in fact love to eat it. Just not as bread bread (what I have for dinner most days).
The reality is, Germans are wrong.
Your bread is not "proper" bread. It is simply your bread.
It's rude and a bit bigoted to tell other people what is and isn't correct food.
Eat your food how you enjoy it, and learn to broaden your pallets and horizons by accepting and appreciating the culinary culture of others.
@@jonok42 Jesus Christ I’m really being called a bigot over what I call bread. There’s a reason I put “proper” in quotation marks and pointed out that the bread she made looks pretty tasty, just doesn’t fulfil the role of bread in the German diet. Get over yourself.
@@flixelgato1288nah I'm ngl you guys are really ethmocentric and judgemental when anyone does things differently than you.
@@flixelgato1288diese Amerikaner lieben es Vorurteile zu fällen. Ignorier den Huso einfach 😂
@@feihceht656tell this to asians complaining about europeans not washing rice.
That layer you pulled off🤤 those are some of the best bits
Looks like heaven
If it contains egg, it isn’t bread, it’s cake
Only soft bread sounds like a nightmare to all people living in Germany 😂😂
Wouldn’t survive a week on that shit.
The only nutrition comes from the butter.
Being in Europe sounds like a nightmare to the rest of the world
@@josercooks235 Then how come the entire world tries to go there?
It has become a nightmare in all fairness, but thats because a bunch of people who couldn't build good societies went there and made a good place bad.
@@josercooks235 why?