Asian Bread Really Is Different. Here’s Why.
ฝัง
- เผยแพร่เมื่อ 3 มิ.ย. 2024
- Ever had bread from an Asian bakery? You know it’s soft as a pillow, sweet, and stuffed with all sorts of fillings. Why is the bread so different from Western-style ones, and what’s the secret technique to make such fluffy, melt-in-your-mouth buns?
0:00 Soft and Sweet
00:30 What do the French think?
03:43 Ancient Secret Technique
04:52 The Science Behind It
*Morimori Yogashi, 1 Everton Park, #01-31, Singapore 081001
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Producer: Jessica Novia
Videographer: Lincoln Yeo
Editor: Nicholas Ko
Animation: Stella Yoo
Narration: Tiffany Ip
Mastering: Victor Peña
#bread #asianbakeries #foodscience - แนวปฏิบัติและการใช้ชีวิต
Didn't realise bread was different in Asia until I went to the US for college. I craved my pork floss bun and hotdog bun from Singapore!
I'm from malaysia and really loved malaysia and singapore pork floss bun, hot dog bun and milk butter bun is so yummy
Soft fluffy milk bread, crusty sourdough, and buttery brioche. I love it all! 🍞🥖
Hiiiii
@@SubtleAsianBaking Hi Kat 🥰🥰💗
I'm not Asian, but LOVE Asian cuisines, and when I lived in Seattle and discovered Chinese bakeries and the delights they made, I was hooked for life. I now live in Tucson and miss my Chinese breads and bake shops so much! Watching this video brought back all these mouth memories of all those treats I loved so much... the light, fluffy, sweet breads... the textures were so fabulous. I sure wish that a Chinese bakery would open here in Tucson. We have a good-sized population of Chinese students at the university, so I know a bakery would do well, especially once folks tried the products! 😋❤👍
you should try to make it at home ! look up tangzhong method and you will realize the secret
@@ot7stan207 Well, I can't, unfortunately, for a number of reasons, but primarily because of my physical disability. It is what it is, and I'm OK with that! I'm diabetic, anyway, so have no business baking and living alone with all those tempting treats! 😁
As was noted in the video, the fact that Western cultures regard bread as a staple and that it is eaten analogously as rice or noodles would be in Asia is a reason why it is not as sweet. Some artisan breads, of course, in the West and in France particularly are quite soft. On the inside. Most true bread in the French tradition would be crusty and "hard" on the exterior. And, that crustiness is a key characteristic. But, that would be frowned upon in Asia and in Chinese baking where softness is the driving force texturally. Chinese people want bread to be soft. And, bread is basically a dessert item. Or, sweet and eaten as a doughnut might be eaten for breakfast with coffee.
Something that I always found surprising is how bread wasn’t a staple food like rice and noodles in greater Asia.
Specifically after the globalization that really came about after the start of the 20th century
That being said I love the different kinds of bread. I will also say that in the West we do have a few kinds of sweet bread with one that comes to mind being Easter Bread which is very common among Catholics. Their is also things like French Toast, and condensed milk bread
Great video. I’ve baked bread at home before and have used the tangzhong water roux method. It’s a pretty magical technique. The reasoning behind Asian bakeries selling softer pillowy bread bc they treat it as more of a snack rather than a staple meal makes a lot of sense to me. I do like my drier crusty airy bread as well.
The cool thing about a lot of traditional techniques is that while there isn’t a proper science behind it. These people know, if it works, it just works. They don’t have to understand how, just that it works 😂
That soft sausage roll from a local bakery is always a no-brainer, but my fondest memory of an Asian bread is from Hanoi, where I was visiting one of the market at 7 am and there were a few men and women selling baguettes on their cycle, but this one lady had a sugar crusted baguette which later when I ate realized was filled with vanilla custard!
Thank U so much for the feature Gold thread
I love how you explained each step so clearly
I’m just a white girl, but I’m a huuuge fan of Asian baking. I have both her book and another cookbook and have made pineapple buns, sausage buns, and make milk bread regularly. I often use their doughs for applications in other things like cinnamon rolls.
Thank you so much!!
You don’t have to identify yourself as “just a white girl”. You are just as important and special as any other human on earth. Your race does not matter.
super 👌❤️❤️
❤❤❤
Hi
Thank you so much for the feature, Goldthread!!
thank you guys again for the amazing documentation of Asian history! this was a great comparison and something that was always on the back of my mind!
is true , even in my local, i lived in Malaysia.
When come to bread or bakery , i don't know why i prefer choose the Chinese/Japanese/Korean to baked it.
my appetite just can't get away from (sweet/fluffy/filling/chewy/cute/fun/cute/creative)
bread is snacks to us not staple food, is true
when bread become hard - is like swallowed a cursed dead zombie foot into my mouth [sorry to ruin your feeling]
By the way, when come to bread as staple food, don't forget about Indian bread... ooh , i love it, is crunchy/spices/curry/herbs/sause/gravy... they do great on bread as well
Roti canai, naan and dosa with curry. Yumm
I was amazed by French bread the first time I went to Paris. Even the rolls they served on the plane was good. I thought we Asians just didn't get it. I guess the grass is greener on the other side.
Great job 👏🏻
Great tips 😀 and ideas 💡
Avocado toast is healthy for you but I find that the hard toast cuts my gums and the chewing required to make it a digestible lump before sending it down my throat makes the whole eating experience a tiring one! It's the soft & sweet buns that relax me! :)
Totally agreed
Chinese bread is not healthy.
Currently, cream cheese garlic bread is on top of my list! 😋 Whenever I step into a Japanese bakery, I always want to buy almost all of them! 😅 I also love western bread like the sourdough and baguette, hard and smells great!
love your recipes
Yours videos always come up something new related to traditions and food ❤
The pineapple buns and Mexican buns are the best ones!!
I’m Chinese and I prefer the French version of bread especially the baguette. But any European bread is my idea of bread, including the variety of ryes from Eastern Europe and Russia. They all have a place at my dinner table. But the baguette is my favorite. It has the crunch in the crisp crust and the pull of its yeasty crumb with its nooks and crannies. I think of bread as a savory food item. Asian breads in general and the milk bread in particular are just too refined, too sweet and soft for me. They have the look and feel of a ultra-refined, mass produced item. To me it’s a confection. It’s something you’d eat with tea or coffee. But bread, real bread, especially a baguette, is a staple, not a sweet. It’s heaven on earth with a good cheese, or a razor thin slice of Spanish jamon or to have with a hearty soup or stew, smeared with a rich spread of butter! Yummm, so good.
Taiwanese-American here and I agree. I always found Asian bread too soft and too sweet.
It would be like donuts, they’re tasty, sweet, soft, and come in different flavors. But we don’t eat them for meals, because they are more of a dessert or snack type food.
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