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Shokupan (+ what does tangzhong do for Milk Bread?)
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- čas přidán 17. 08. 2024
- Shokupan is a Japanese milk bread with a fluffy and soft interior. The bread uses an interesting technique called tangzhong, but what does it actually do? I put it to the test.
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► Shokupan Recipe: www.ethanchleb...
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► www.thefreshloa...
► www.kingarthur...
► www.dreamsofdas...
► www.ice.edu/bl... the tangzhong technique%2C one,and make the bread softer.&text=For the Yudane approach%2C boiling,tea or making ramen noodles
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #Shokupan
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
0:00 Episode Premise
0:50 Intro
1:13 What is tangzhong and how does it work?
2:15 Texture Test - Loaf with & w/o tangzhong
3:04 Staling Test - Loaf with & w/o tangzhong
3:43 Should you bother using the tangzhong method?
4:33 Rectangular Shokupan - Step by step recipe
8:18 Basic, but good turkey sandwich
I love testing these techniques first hand to see what's going on! Here are some more notes on the bread tests and tangzhong:
- The ingredient amounts used in both doughs were identical and weighed the same after mixing - specifically it was 605 g to 613 g.
- The only thing I changed was using 50% of the total liquid (100 g) and the one part (20 g) flour for the tangzhong. The liquid and flour used in that loaf were mixed in like normal for the other loaf. Using 50% of the total liquid was based on the recipe from Dreams of Dashi: www.dreamsofdashi.com/shokupan/
- Based on the initial test, if I wanted to achieve the same light crumb as the one without the tangzhong I would try adding more liquid first.
- I did bake another loaf (off-camera) with a 1 part flour to 3 parts liquid tangzhong that was like stiff mashed potatoes when doing some research for this video and found it quite similar to the 1:5 part tangzhong.
- I'm quite interested in seeing how tangzhong works for lean doughs (no fats, milk, sugar, etc.) as it reduces bread to it's base components. Things like fat, milk, sugar can have a big effect on texture, and for emulsifiers like eggs, On Food & Cooking notes that these can have effects on reducing staling as well.
Links & Stuff:
► Shokupan Recipe: www.ethanchlebowski.com/cooking-techniques-recipes/shokupan-loaf
► Support on Patreon: www.patreon.com/EthanC
► Pullman Loaf Pan I used: amzn.to/34coq1I (amazon affiliate)
Sources used:
► On Food & Cooking: amzn.to/3ociWvC (amazon affiliate)
► www.kingarthurbaking.com/blog/2018/03/26/introduction-to-tangzhong
► www.dreamsofdashi.com/shokupan/
► www.ice.edu/blog/tangzhong-bread-baking-technique#:~:text=With
► www.thefreshloaf.com/node/33387/hokkaido-or-asian-style-pain-de-mie
hello ethan :D
Is it possible to make a tangzhong sour dough
Hey, can I ask where are your parents from? Thanks for reply in advance :)
@@dandyyy8692 they're probably American but with some Swedish, English or German heritage, that's my guess
@@youssef5263 I mean he is making a lot of polosh related stuff and mentioned in his pretty new video something with czechoslovakia and poland so I wonder if they are czechoslovakian or polish :D hope he will reply :D
Hi, the all point of the tangzhong method is that it allows you to hydrate your dough more.
So it doesn't make much sense to compare with the same hydratation level. And the egg does count for baker's percentage (but there is none usually)
Usually it's 5 to 7% added flour, and 5 times that in water/milk (so for exemple 100g flour + 7g flour + 35g water/milk)
While you have the ratio right, you're not cooking the tangzhong enough in my opinion, it should be much thicker (which shows the flour can absorb more)
The recipe you used total at 70% hydratation, that's really low (for tangzhong shokupan).
What you would usually find is 85-90% hydratation (around 72% for normal shokupan), which is precisely why tangzhong is used, because without it, it's really really difficult.
That said it will still be quite a challenge if you're only using your hands.
you're completely wrong about it not making much sense. to me it makes absolute sense to keep all other variables the same when you are trying to test the effect of one of those variables. if all tangzhong did was increase the hydration ceiling like you say, then there would be no difference in the final product whatsoever and yet we see in this video there was a difference observable in dough strength and final rise. if you need to add more water to the tangzhong dough then all that proves is that the technique itself requires more water than a regular dough just to produce the same bread (or at least the difference is imperceptible till the third day and is negated completely by toasting). and if more water added to the tangzhong dough can improve it, why can't adding more water to the regular dough improve it as well?
@@suivzmoi I believe the issue with adding more water to the regular dough is that normal high-hydration doughs are quite tough to work with by hand - they're extremely sticky and hard to knead;. It'd likely be impossible to knead via traditional methods, or even with a slap and fold technique. You could probably use a stretch and fold technique to develop gluten, but this method takes a long time and requires you to babysit the dough every few hours, instead of normal kneading methods where the bulk of the kneading is done right after hydrolyse.
Using tangzhong, as OP mentioned, allows for a higher hydration dough, which gives a fluffier texture and a longer shelf-life, and crucially maintains the workability of the dough by hand. Not everyone has a stand mixer!
And Re: your point about toasting to re-gelatinize the starch in the bread, a lot of Japanese and East Asians don't toast their bread before consumption - bread here is usually preferred and prized to be soft and fluffy, so toasting, which would crisp the outer layer, would defeat the purpose.
@@suivzmoi you're debating with very strong language ("you're completely wrong") for someone who doesn't seem to have much knowledge about baking.
If it helps you to visualize this, remember that the tangzhong dough is behaving as though it is under hydrated, which is partly why it did not rise well. Water is bread participates in a lot of reactions some of those reactions happen before baking and some happen after. Breads with tangzhong are meant to restrict some of the prebaking effects of water- mostly enzymatic reactions (this is often why these breads are described as cottony and sweet even when they don’t have more sugar than a standard loaf: enzymes give bread its complex beery notes) while still allowing the post baking benefits (primarily longevity). Tangzhong is not a Japanese technique (as you can tell from the Chinese name) and it isn’t really used in Japanese commercial breads- they use the same dough conditioners used in the west. It’s used in home bread and pastry making to mimic commercial processes. A better test would have been a higher hydration dough and actually cooking the tangzhong long enough (it should look like library paste). I’m not even going to go into the use of the word shokupan in the west. It just means “sandwich bread”, wonder bread would be shokupan in a Japanese supermarket. Pan de mie is shokupan.
Foodgeek used tangzhong in order to test extremely high hydration breads. Using this technique, he managed to make good artisan style sourdough loaves with as much as 120% hydration! He claims that a 110% hydration dough with tangzhong behaved similarly to an 80% hydration dough without it. That's a massive difference, because 110% hydration usually results in something similar to pancake batter.
Ethan dude you've gotta read up on tangzhong and re-do this video. your tangzhong looked undercooked to me and this really didn't come out like it should have. use a kitchen thermometer and ensure you're cooking it to 65 Celsius. also, increase the hydration a bit. you'll be amazed and you won't have a dense loaf. -signed, a baker for 40+ years
By chance, do you have a decent recipe that you would be willing to share that would suit baking in a 13x4x4 USA pullman pan? I'm struggling on this one. 😩
@@em1860
1. For the Tangzhong, mix 40g bread flour with 200g water in a saute pan. Turn on medium heat and keep stirring until mixture thickens to a paste.
2. Refrigerate for 6 hours. Bring out to room temperature 1 hour before use.
3. Add bread flour, sugar, salt, dry yeast, powdered milk to a mixing bowl and mix gently with dough hook attachment.
4. At low speed, mix in milk and egg and Tangzhong so that no flour is visible.
5. Add in room temperature unsalted butter and mix at low speed.
6. Slowly turn up the speed to high and mix until all dough sticks together.
7. Take the dough and fold it around and underneath itself shaping a smooth ball. Place dough in a bowl, cover with plastic wrap, and let it rest for 40 minutes to an hour.
8. Test the dough by poking your finger down into the middle. If the dough does not spring back, it is ready.
9. Divide the dough into 6 equal parts (by weight). Take one piece of dough and fold it over itself. Turn it 90 degrees, slap it on table and fold it over itself again. Using both hands, mold the dough into a ball. Repeat with rest of dough. Cover with plastic wrap and let it rest for 15 minutes.
10. Roll each ball of dough out flat. Fold flatten dough using thirds. Turn 90 degrees, and roll dough into a roll, pinching it together at the seam. Place 3 molded dough into a baking pan and let it rest for 30 minutes, letting it rise.
11. Brush with egg wash and bake in the oven, preheated to 355°F for 25-30 minutes.
Ingredients
Tangzhong:
40g bread flour
200g water
580g bread flour
60g sugar
12g salt
10g dry yeast
10g dry milk
260g milk
50g egg
Tangzhong
50g room temperature of unsalted butter
egg wash (1 egg yolk + milk)
@@em1860 I just made it yesterday! Look up the recipe by Food Wishes. I doubled the ingredients. Came out perfect!
Yeah this just looks like a Pullman loaf. Nothing like shokupan at all, not even the crust lol.
@@SpaceViking2000 +1 on the Food Wishes recipe. That's my go to. One thing on his though is he weighs by volume, which now drives me nuts. 340g is the amount of flour I use for the main part, and 35 or so for the Tangzhong. We are hooked on this bread in my family..pretty much everything else is just disappointing for sandwiches at least.
Breadowski is making bread, it's a cause for celebration
celebreadtion
I had to check the channel name to make sure I wasn't dumb or something
For anybody confused: Ethan is Polish, and “Chleb” in Polish means “Bread”
Lmao I'm learning Russian and it took me a minute to get that
Ingredient report:
Mayo was seen at 8:20 - 8:23.
Pickled onions were seen at 0:48 (credit to Todd Ostermeler), 8:20 - 8:22, 8:25 and 8:32 - 8:57.
I'll catch you all in the next ingredient report, peace.
Hahahahaha ohh this comment is so cute. You must be really dedicated
You missed the pickled onions at 0:48
I hate the “white wine” report shit on adam raguseas videos but this......does put a smile on my face
@@toddosty Yeah, apologies! I'm not a perfect tracker, but thanks for telling me!
@@gumpygumpy same
When I use tangzhong, I always increase the hydration slightly from the recipe otherwise the dough will be too dry.
It's highly likely that your tangzhong loaf needs more liquid. It should not be denser than the loaf w/o tangzhong.
I agree. Mine is usually much lighter.
How much liquid you add?
@@hatulit9 usually a few tablespoons. you have to feel the dough as you're kneading. there's no fixed amount.
I believe this is because some of the water is trapped in the tangzhong, basically making that water inaccessible by the dough. It makes the end product different but adding 1 cup of tangzhong is like adding a cup of flour, no moisture added
@@SimonWoodburyForget "It's hard to say whether the end product would actually be better" well.. it's not that hard. Bake it yourself and compare.
Probably one of my favorite ways of making bread. It allows for such an awesome hydration and a wonderful sandwich bread.
I agree bro
Chefpk goes hard like DK
I make my tangzhong with whole milk instead of water, and I find that it makes the bread so much more flavorful as well as more moist. I think the extra protein/fat really makes a difference. Also I cook my tangzhong more than that. A good tangzhong would develop a skin if left uncovered.
Ethan cuts bread with his wicked sharp non-serrated veggie cleaver and then shaves a paper thin slice of tomato. The knife sharpening flex is real
I was laughing about that
Just want to point out that I don’t think your tangzhong is getting thick enough to see a noticeable difference in the final product. I was taught to (a) get the tangzhong much thicker, thicker than a pudding, to where you can smell its close to browning temps and (b) do not include the liquid from tangzhong as part of the overall hydration percentage. The tangzhong should be treated as a dry ingredient amending the dough recipe as written.
Tangzhong really works! I used KAF's recipe for Classic Sandwich Bread. I'll never go back. Here's another game-changer🍷
I think it is advised to use more liquid when using tangzhong technique. You can up the hydration to 75% and still have a workable dough.
As an avid bread baker I have used this technique several times. I get where it is going, but my personal preference is I like the bread with a nice chew to it and not too fluffy. As far as improved shelf life my bread that I make does not last long enough for shelf life to be an issue. Happy baking!!!!
This is a good recipe for those who don't have skim milk powder, heavy cream, or rice flour on hand. Thanks Ethan.
I use tangzhong in one of my breads in my bakery and there is a big difference in dough texture. I use no more than 5% of the flour for tangzhong. All the best from Poland!
Quick pronunciation tips:
Tangzhong - "tang" sounds closer to "tong" and "zhong" should sound closer to the French pronunciation of "Jean" with a light g at the end.
Shokupan - Show-koo-pawn, although shorter on the vowels than that.
Yudane - You-da-nay, although still shorter on the vowels.
It's not 100% perfect, but it's enough that it won't hurt people's ears.
Finally a comment pointing this out.
His pronunciations hurt my soul lol
If you are really interested in bread techniques maybe there are some sources about bread from the german speaking area. This japanese technique very much reminds me of a german technique where the flour is "brewed" by pouring boiling water over it. It is called (Brühstück/brewpiece). We use this in the context of whole wheat breads or Dinkel (kind of ancient wheat i think) so that they stay moist. There are variations such as making a Quellstück mostly used for seeds. The seeds are just covered with water and then being soked for some hours or a day. And a Kochstück (Boiled piece) which is i think very much the same with the japanese method.
Would love to see some german bread making theory on a international channel, since unfortunatly there are not many good sources on youtube for german bread making.
Hope this is interesting for you and thanks for the great videos!
Mate i'm just gonna say it - i LOVE your content, it's precise af, very good visuals, great receipes !
Ethan: _"Let's get this bread"_
Nvidia bread video
TangZhong is a great ingredient to use, hydration is important just so it’s not too dry. A mixture of flour and water to create a slurry is ideal, it’s typically a mixture of equal parts of flour and water used in thickening soups or stews. Bang on Ethan! 🥘😍😎😋👌🏻
You gotta make a tonkatsu sando with that shokupan! Looks so good
It might be in the works ;)
@@EthanChlebowski I expect nothing less from you, my man ;D
According to the king Arthur article, with the tangzhong you need to increase the hydration level otherwise you end up with a denser loaf.
Ding Ding Ding Ding! It's right there in the KAF article and IGNORED in this "side by side" comparison. The gelatinized flour and water TRAP the moisture and make that liquid basically unusable, AKA not available, in the main dough. IN the article it further goes on to explain that you can take your grandmother's recipe, figure out the baker's percentage, increase the hydration to 75% and use that new recipe to convert to tangzhong. I generally love the recipes and the techniques shared on this channel but this one really jumped the shark, IMHO.
I rarely comment, and yay, I guessed the winner, but hey, BIG PROPS sir! The running Patreon list of patrons is impressive, but what is even more impressive is your understated manner of showing it! So many other CZcams foodie feeds put it all over the video, which makes it highly garish and, well, over-handed, IMHO. Bravo and much success! Happily subscribed a few months ago!
Tangzhongs are also known in German breadmaking. I've made a sourdough bread of whole rye and whole wheat which stayed fresh for over a weak without turning dry. We call it a Kochstück which literally translated to "boiled piece".
I’m pretty sure a lot of this stuff was invented in Europe and adapted in Asia. The reason why I say is is because the Japanese bread reminds me of the breads I tasted in Europe
Thanks Ethan! I used your recipe for the Pullman pan loav. Turned out perfect the first time. I wowed a crowd with your bread made into katsu sandos! The best recipe!
Hey I just found out your channel and I'm actually surprised that you're not one of the top food youtubers. I'm fairly new to this part of the youtube community and you definitely deserve like 10m subscribers. Amazing video quality and especially content, I'm trying some of your recipes out and they're delicious, keep up the good work buddy!
hell yeah dude, I started adding a tangzhong to your white bread recipe and it’s freaking great
Thanks for doing your bread recipes without a mixer, it's nice to know how to do it without a mixer.
Just these couple of days I was thinking how I couldn't find a shokupan recipe, perfect timing for this video!
I used to make bread using tangzhong method but now I prefer yudane. Yudane is chewier and denser than tangzhong but both are very moist. I bake once a week and store them in the freezer. It stays chewy, fluffy,soft and moist I don't even wanna bake that ordinary homemade bread anymore.
My man Ethan I was looking for this exact type of video and to my surprise you've made it! Long time fan
Ethan all your videos are good but this one is entirely on another level. So glad I am a subscriber.
Okay your definitely in the top 10 cooking channel for me, I used to have this a lot as a kid and its really rare outside Japan. Love channels that really do their research!
I've made this before using America's Test Kitchen's recipe -- so good!
I'm using tangzhong for my whole wheat buns - this method helps to rise and keep that more inflated, softer, fluffier state to the otherwise heavier and flatter type of dough. It needed like two weeks of experimenting for getting the perfect baker's ratio to up/downscale the batch, but it was worth it. Tangzhong is a great stuff!
5:51 the tiny Chinese cleaver is so cute 🥰
A tangzhong is especially helpful in things like cinnamon rolls and sticky buns.
Babish: Tiny whisk
Ethan: 5:52 tiny cleaver
Dude, you've quickly risen to be my favorite Schnorres in all of cooking.
Just looking at the two breads, it is clear that you did something wrong with the Tangzong bread. I've been using Tangzong method for a while now, and my breads have consistently baked higher and fluffier.
^same. I think the tangzhong was undercooked.
Bro...I think you're my new hero
Ethan, I love you. Your content is awesome and I love that you do real good quality breads, even though I don't bake that often personally.
I do have one criticism to offer, however, and that's on pronunciation. The "o" in Japanese sounds like the one in the English "go". "Sho-ku-pan" not "shockupan." it's a minor complaint, but something I thought is worth mentioning.
Thank you again for your wonderful food content. And I will forever be grateful to you for teaching me that it really is okay and fun to deep fry at home.
Hey Ethan,
tangzhong is the mandarin pronunciation of Japanese word yu-tane.
My girlfriend from Hong Kong was annoyed 7 out of 10.
But we both love your channel.
After watching the rest of your video yu-tane is literally the same thing, just the Japanese pronunciation.
Thanks for your time.
I'm finding your newer videos more engaging. I think you're just getting better at making them. Thanks for the content.
On the King Arthur Flour site they have an article on converting normal recipes to the tangzhong method. They give a calculation formula and recommend that you add liquid to.the recipe to account for the liquid absorbed by the tangzhong mixture. Without the extra liquid, the dough is stiffer/dryer. They recommend increasing hydration to 75 %. I can attest that it is a very successful method. I get very light and fluffy bread.
i seriously love this guy.
Ethan always makes me want a sandwich. This man is an artist
THIS SHOULD HAVE A MILLION VIEWS
Tried your recipe without tangzhong. Scaled it to my pan size. Came out great, I'm subscribed!
Probably going to try this, after I calm down from the sourdough I just made.Tried a new technique, that didnt work.. 20 some hours of folding and stretching about every thirty minutes, and it still remains far too sticky to work with, and won't rise properly. Considering I placed a hole in the drywall last time, this was a success. Shokupan seems easier.
I'll be back in a few hours with pictures of me being sent to a mental institution for screaming at shokupan dough when it actually takes 45 minutes of constant kneading to come together
Ethan, what’s the harm in just immediately mixing the Tangzhong with the milk, sugar then yeast to get a warm ‘soup’? Would this have any effect VS dumping the tangzhong directly into the flour when mixing in the stand mixer? I would have thought the roux will still do what it needs to do, and won’t be harmed by being incorporated into the milk at this stage.
That's a pretty good idea. You heat up the milk while subsequently cooling the tangzhong before mixing in the yeast. I'm not sure if there would be any noticeable differences, sounds like another idea needed for testing!
I do it that way all the time -- it works great. also, my tangzhong results are completely different from Ethan's. why knows why? but when I convert some of the flour and liquid in a bread recipe to tangzhong, the bread definitely keeps longer -- a bread that would literally form mold in 72 hours keeps for at least 5 days when I use tangzhong. which is the point of tangzhong! not how high the bread rises or what a few people thing re: how it tastes -- if it's a good bread recipe, it will taste good.
@@DianeH2038 so 5 days instead of 4 ..
@@iamprabhath its uhhh... 3 days.
Asia and America got nothing on European bread.. here in belgium you have 100's of bakery's per small town. I don't need that disgusting sweet bread you guys make. A slice of brown bread with some butter and salt is the best thing ever. Also french baguette are awesome! if i need something sweet, i'll eat a croissant
The casual tomato cutting flex at the end
"should you do tangzhong? I would skip it"
Literally 2 minutes later:
"First let's prepare our tangzhong"
Jokes aside, love your videos man, never seen someone teach culinary like that
Wait you did my suggestion!!!! Thanks Ethan!!
I love that your channel is so educational while being easy to understand. Keep up the good work! I think the point of Tangzhong also is to be able to increase the hydration of the dough without making the dough too loose. My hypothesis is that stiffer dough and partially deactivated gluten due to tangzhong caused it to not rise as much and reduced oven spring. Try increasing the water until the firmness of the tangzhong dough is subjectively the same as the normal one and see which one is better plz. It would make for a great part 2 video.
Appreciate it! I kind of did the opposite of what most might to test as I took a tangzhong bread recipe and converted it to one without using tangzhong. The recipe is already fairly high hydration with the amounts water, milk, and eggs. I've got a number of things I still want to test!
Wish I had this video last week. My results were similar. Some like the more chewy texture but I care about softness. Next on my list is to try substituting half of the butter for cream cheese. I hear it is a bit softer and increases the butttery flavor. If anyone has tried this let me know so I don't face another sub par loaf.
Ethan great content. Might be worth consulting Taiwanese or Japanese speaker for the following:
TangZhong - pron. "tong"+"joe-ng" (as in the the utensil and Joe as in a common Western name)
Yudane - pron. probably Japanese "You"+"Dah"+"Neigh"
Anyone feel free to override if you know for sure.
Yes!!!!!!!!!!!!!! Finally! I love you Ethan! I had this when I was in Japan and now I can make it at home 😭😭
I've never seen a bread loaf sexier than this!
thank you sir!!! definitely will start baking this from now on!!!!
ethan chlebowski absolutely goated
The idea of making a dough where you precook the flour in liquid is something I first saw when my mom maid Rissois, a portuguese shrimp pastry. The goal with rissois is to AVOID a fluffy texture, and instead to get a dense, chewy dough to encase your shrimp.
But the question is: For the bread *without* tangzhong, did you add to the bread dough the flour and liquid that would have otherwise gone into the tangzhong?
Yes.. of course he did.
“The same total amount of flour, water”
Still waiting for the low calorie nuggets/popcorn chicken. Banger of a video btw
Awesome. Yep these are my absolutely fav bread. (though "shou ku pan is closer to correct; as far as Japanese pronounciation goes)
Have wanted to make this bread for a long time thanks for the Post
Great video! One note, but tangzhong is meant to increase the hydration of the dough. I've tried with and without tangzhong, the difference usually being a moister loaf when including tangzhong. Bread A did look a little flat, maybe it needed to proof longer?
I've never seen a flat shokupan/milk bread loaf like that when I've made it -- it always rises REALLY high and fluffy.
Probably your best video yet! Every video seems better than the last tho lol....
Catchshzz me outsaaahd! Lol!
Great re-watch for me Ethan!
Adding chips to a sandwich, a man of class.
Only a Real Master of Cooking will put Potato Chips on a Sandwich. I now have the confidence to say that I use Cool Ranch Doritos with my Salsa as well as Lays Potato Chips on my Oven Roasted Chicken Sandwiches. Thank You So Much for the Great Videos and Recipes.
Picture perfect sandwich!!🤩
I actually started experimenting with shokupan a month ago! What great timing for this video :) the hardest part for me was how to figure out how much dough I needed to fit my pan in order to make the perfectly square loaf without it being too dense.....maybe you could make a video explaining baking percentages and how it relates to the volume pan one might have?
I just got into baking shokupan exactly 1 week ago. I followed Kitchen princess bamboo video. She made a video explaining how you can measure your dough according to your baking pan volume
I love whole wheat bread, wonder if tangzhong help make it fluffier?
it does, but you'll have to play with the recipe a bit. I've found I can do a 50% ww/50% white bread flour milk bread with tangzhong with great success. use white bread flour and milk or water to make the tangzhong and be sure to cook the tangzhong more than he does in this video.
To me there's something magical about making that level of perfect sandwich bread at home.
食パン(shokupan) just means plain bread. Take what you will from that.
Kinda reminds me of people saying Ciabatta bread or if it's not bread related Chai Latte
So it literally translates to “Japanese plain bread”
@@vgiriande Actually, shoku (食) just means eating, pan (パン) means bread. So it's literally "eating bread" or "bread (for) eating". This is because the word pan (パン) by itself in Japanese usually refers to sweet or flavoured bread-based desserts/snacks and pastries and isn't the kind of thing you would base a meal on. So in contrast, "bread (for) eating" = a savoury loaf.
It’s basically used the way we use “sandwich bread” it’s just the run of the mill everyday bread. Like the American Pullman loaf, it’s almost always referring to a white, bland, pan de mie. Wonderbread and Sunbeam are both shokupan. Is Japanese bread better by default than American bread? Eh. It’s usually a little sweeter and they use slightly different dough conditioners than Americans do but really I can’t say it was that magical. I lived on Okinawa so I had access to both simultaneously and I would be hard pressed to tell the difference when side by side. The magic of a lawsons egg sando is not really the bread, it’s the definitely objectively better mayonnaise.
食パン(shokupan) doesn't mean "plain bread"
It means bread for eating or eating bread in Japanese.
Interesting tests! I've been fascinated with the Tangzhong technique ever since adopting King Arthur's Cinnamon Rolls with Tangzhong recipe. It might not have done much here, but I can confirm that that King Arthur recipe has made the softest cinnamon rolls I have ever made in a decade of making them. Even better, I can keep them in the fridge for two weeks, and when reheated they are just as soft. It's honestly incredible.
Ditto when I make tangzhong white bread. I was shocked when he said “A” was the tangzhong version. I can’t figure out why.
@@jvallas its cause he kept everything the same between the recipes. Tangzhong is used for a higher hydration dough.
@@carysjobakken3628OK, makes sense. So I guess we have to be sure to use a recipe specifically created for tangzhong, not just add it to any old recipe that we like? (Or figure out what the percentage of liquid should be.)
Such a cool video, love your scientific approach!
This video is awesome! ❤️
Dude I love your bread videos!!!
I remember reading about a different chinese technique which involves adding hot water to flour to break the gluten strings. You can think of gluten as a string. Gluten development (via kneading or simply due to brownian motion) implies deforming and intertwining gluten strings, hence the elasticity. Adding very hot water is akin to deforming a string until it can't go back to its original shape. I'm guessing something similar is happening here.
Good topic, Ethan! (check your pronunciation, though) It is funny how topics pop up in groups as this is the third channel I have seen in the past week with tangzhong featured. It also popped up about a year ago, and about 5 years before that. I have only used it for enriched doughs, which have a shorter shelf life normally, and incorporated it into the flour fully before adding the water. Then I knead the dough to develop the gluten structure before adding the eggs and butter gradually (using a stand mixer). I am NOT saying I am right or that this is the only way to do it, but the results work for me.
I’ve made this 3 times and it turns out perfect every time! Thank you Ethan!
I made it four times and it turned out different each time.
First time I'm. Viewing your channel and have to say great content. Look forward to your work
I did that a month ago as an experiment during our bread making class in the culinary academy where I am studying. :D
So glad to have stumbled upon this channel, loving your content (:
Short notes on pronunciation, Asian ‘a’ sounds are usually longer ‘ah’ like ‘ball’ as opposed to wide in ‘apple’. Also ‘zh’ is between a ‘’j’ or ‘dj’ sound like ‘judge’ and soft ‘g’ sound like ‘mirage’, not ‘z’ like ‘zebra’. The ‘o’ is like ‘ou’ in ‘brought’. In mind, I’d spell it out like tahng zjhoung. For Japanese romanizations always one syllable at a time, never alter vowels based on proximity, so literally you-dah-neigh instead of you-dain. Just wanted to up your accuracy because otherwise this video is really helpful!
oh, thank you. the pronunciations of "shokupan" and "tangzhong" (the latter is a Chinese word, but the sounds you describe and rules for pronunciation are still accurate) were driving me nuts in this video. I appreciate Ethan's devotion to testing and learning better ways of doing new things, but it was hard for me to trust that he knew this particular topic with the pronunciation errors (Ethan: just ask about the pronunciation at an Asian bakery!) and also the undercooked tangzhong.
the tangzhong allows more moisture to be retained in the dough so it remains soft and fluffy, even after a week! also, it's pronounced "tang-jong" rather than "tang-zong", the h is not silent (the Chinese characters are 湯種)
yes! and the "a" in "tangzhong" is a softer a, almost like "ah." the "o" in "shokupan" is pronounced as "oh," not "a" as in "flag."
@@DianeH2038 yep!!!
Damn 4k and timestamps, thanks homie!
This seems fantastic for French toast
Awesome stuff Ethan, in the future I'd definitely try to both a) increase the amount of tangzhong in your bread, and b) try to get a little more of it gelatinized, it just looked a little runny, but you're not that far off. Every loaf I've worked with it's almost to a set mashed potato consistency. But yeah, I've seen some beautifully pillowy loaves at like 15-20% tangzhong, good to know you know how to improve for next time!
You need to up your hydration by 10-20% depending on flour type if your going to scald your flour.
I'm surprised that the bread without tangzhong is fluffier coz that's the first thing that hit me when I tried it...the bread was waaay fluffier than usual!
I appreciate the attempt at a scientific approach by keeping the total ingredient amounts the same, but this is not necessary and could be confounding the results. It's good to make sure that the difference between two techniques (say, tangzhong vs not) is not solely due to differences in ingredient proportion, but two techniques may not have the same optimal proportions to be used with. I realize that you are just one guy cooking in a home kitchen and this adds an additional dimension to the testing, but it will lend more credibility to your results.
the first 'shokupan' you show scared me a bit
Dude, I just love your recipes and the nerdiness that goes into each video. Thank you so much for this. I know this is a bich much to ask from americans because most of you guys don't like it, but it would be really good for the rest of the world watching you if you could start to add a little text below the measures with the conversion to metric system and celsius. I know this is a bummer, but... pretty please? @_@ hahahaha Thanks again, you rock! Cheers from Brazil :)
That tomato slice is the ultimate knife flex. Screw traditional methods, I wanna slice sideways and upside down 👌
Sir that "crumb shot" joke is quite crude. I approve.
wow . that bread was *beautiful* .
This was great, thank you.
SO EXCITED TO SEE BREAD VIDEO. COLLAB WITH JOSH WHEN?