25/09/2026
โจ ๐
๐ฎ๐ง ๐
๐๐๐ญ ๐
๐ซ๐ข๐๐๐ฒ! โจ
๐ ๐๐ข๐ ๐๐จ๐ฎ ๐๐ง๐จ๐ฐ? ๐ฅโจ
๐๐๐ฉ๐๐ง๐๐ฌ๐ ๐๐ข๐ฅ๐ค ๐๐ซ๐๐๐ ๐๐ฌ๐งโ๐ญ ๐๐ง๐ก๐๐ซ๐๐ง๐ญ๐ฅ๐ฒ ๐๐ฐ๐๐๐ญ! ๐คฏ๐
Ever wondered why Japanese milk bread, or shokupan, is known for being incredibly soft, fluffy, and tender? ๐โจ
The secret is often in techniques like tangzhong or yudane, where flour is cooked or scalded with water or milk before being incorporated into the dough. These methods help the bread retain moisture, creating that signature soft and pillowy textureโbut they don't inherently make the bread sweet! ๐ฅ๐ค
Some modern bakeries add more sugar to create a sweeter flavour that appeals to Western tastes, but traditional-style shokupan can be much more subtle in sweetness. ๐ฏ๐ต๐
So the next time you enjoy a slice of Japanese milk bread, remember: its famous softness comes from techniqueโnot necessarily sugar! โจ๐ฅ