Hole In The Wall


Hokkaido Milk Bread



When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery -- feathery soft yet rich and decadent, with wisps of bread that pull away in sheets when you separate its parts. For me, it was practically legendary. 

To add to the mythos surrounding this lofty bread, I couldn’t find much in my research on traditional ways to make it, or even on its origins. Most recipes appeared to use tangzhong, a type of roux-like paste designed to give bread a finer crumb and a softer, fluffier texture. And many of them lead back to an recipe by Christine Ho, which is in turn based on a cookbook called 65 Degrees C by Yvonne Chen.  

 このレシピのオリジンははっきりしない。この筆者も書いているけれど、結局英語圏(もしくはパン焼き英語圏)界隈では"Hokkaido Milk Bread"と言った場合、湯種法を使ったプルマン型食パンを指すらしく、中国人が紹介したレシピがこの名前でひとり歩きしてるらしい。湯種法自体は日本で特許になってるけれど、それを英語圏で中国人が「日本のパン」と紹介してるんで面倒なことになってる気が。