EDIT: Big screw-up when I was scribbling down the ingredients for the dough: it's 16 grams of sugar, not 60. My bad. I blurred out the screw up in the video at 8:08, if you were curious what that blur was. Hey guys, a few notes: 1. This milk bread belongs to the recent milk bread phenomenon of “Nama-shokupan”, which got its name from one of the ingredients “Nama-kuriimu” (fresh cream). Nama-shokupan doesn’t use egg but uses heavy cream for a soft texture and delicate milk flavor. It’s one of the most popular types of bread right now and indeed wonderfully soft and chewy. (Disclaimer: I don’t speak Japanese but my... Kanji reading... is very good lol) 2. We’re using the straight dough method here. If you’re new to making this kind of chewy bread, the straight dough method is the most direct and straightforward path of learning how the dough behaves. Once you’re comfortable working with this kind of dough, you can start playing around with it, like adding a levain, poolish, or changing flavors, shapes, and so on. 3. For tangzhong and what it does, I’ve done side by side tests. The bread made without tangzhong is not that different from the one with tangzhong, as long as they’re properly kneaded. 4. For Chinese tangzhong, you can use up to 30% flour and turn it into tangzhong. 5. In the recipe, I’m doing 1.2 part water to 1 part flour when making tangzhong because this flour can take a bit more liquid and I’m taking advantage of it. 6. When making tangzhong, you can make a bigger batch, portion it out and freeze. Thaw in fridge and throw in the dough when using. 7. What is Osmotolerant Yeast? Osmotolerant yeasts are strains capable of surviving and growing in high osmotic concentrations. High sugar or salt concentrations can reduce the availability of water, thus impeding regular yeast fermentation and growth. (From BAKERpedia.com, great source btw. Sidenote: if the sugar percentage goes above 6%, it’ll hinder the performance of regular yeast.) 8. Dough temperature. Enrich dough like this should not exceed 28C during kneading, otherwise it’ll start ferment too soon and affects the gluten development. So if you room temperature is hot, try to put your liquid ingredients or even flour into the fridge for a couples before using. Our room temp right now is about 21-23C, I use heavy cream from the fridge and the dough is at a perfect 26C after finishing all the intense kneading. 9. Tin size: it’s a regular 9*4 inch pullman tin. 10. For proofing, if your oven doesn’t have a fermentation setting, you can create a warm environment by either putting it over a wok of warm water or in the oven with a bowl of hot water. 11. For baking temperature, personally I prefer to do it at 190C at the bottom and 175 on top for a lighter color. But not all oven temperature can be adjusted this way, so we called for 180C in the video. 12. Can you eat and cut right after it’s out of the oven? Yes, you can. But when it’s freshly out of the oven, the alcohol created during fermentation is still trapped inside the bread and it’ll have an obvious taste and smell. Sitting for an hour or longer helps the fragrance inside to mellow out. 13. When after it’s out of the oven and resting, brush some melty butter on the bread for sheen and fragrance, sorry forgot to include that in the narration. -Steph
Jut noting that in my experience in the US, I’ve only been able to find osmotolerant yeast at asian grocery stores in the form of SAF Gold. The yeast more-typically available, e.g. Fleishmanns, Red Star, or SAF Red, are nonosmotolerant and meant for low-sugar breads.
@@kanfoosj Basically just to even out the shot. I dunno, it just looked 'empty' without it. Not saying it was the right choice, just what we settled on.
Are there any records of what the locals ate around Asia, before the introductions of ingredients from Europe and mainly the new world? (N+S America) It seems the entire world's cuisine was altered drastically after the introduction to food sources from the Americas. Potatoes, corn, tomatoes, peppers and many other items. Can you guys make any foods that existed before this? I'd be curious to learn about it.
For the record, the word cream in Japanese is spelled "kuriimu" (クリーム), not "kulimo", though I can see how a Chinese/English speaker might arrive at that.
This kind of cultural exchange coverage is truly one of the most valuable aspects of this channel. It’s already a challenge to cover for a Western audience a set of Chinese techniques and produces they’re not familiar with, but to explain also how ideas circulate back and forth in a concise manner is one more step towards world peace.
Thank you for demystifying the myth of 'authenticity." Content like this helps remind us all that cuisine is a living and constantly evolving concept. "Ethnic" cuisines are frequently pigeon-holed into old traditional recipes; any desire to branch out is squashed as "inauthentic." Korean army stew is relatively contemporary cuisine. Korean cheese corn. Literally all of Vietnamese cuisine, Yoshoku foods (Japanese hamburger steak, omurice, etc), there are so many examples of Eastern interpretations of Western cuisine! Let's all agree its delicious.
I find it curious that Tangzhong resembles the method used for Choux pastry. The idea of cooking the flour with moisture in order to "soften" the dough for later incorporation is interesting. Thanks for the thought-food!
The amount of effort that went into breaking down not just the dish itself but the brief history of establishments that gave rise to the dish was excellent. This is interesting, educational content, and I hope your format gets popular and we see more channels for different kinds of food around the world! Thanks very much!
Back in 2018 I had the chance to stay in Hangzhou China for 5 weeks during the summer. It was one of the greatest experiences of my life, and one of the many reasons for that was the amazing cuisine we could find all over the place. I also got to visit Shanghai and Beijing, so I got to try some varying cooking styles. The first week I was there I was VERY homesick, but these western inspired bakeries helped a lot in me coping with that. Not to mention the baked goods were amazing and had a light sweetness to them. In 2020 a large Asian market opened up about 20 minutes from my house, and it immediately became one of my favorite places to eat. One half is just a grocery store, but the other half is a big food court with multiple different types of food including different Chinese cuisines, and a Japanese ramen shop, it also has one of those western inspired bakeries, and it’s really awesome to be able to get that kind of food near home now. Hopefully someday, once all this pandemic stuff has passed I’ll be able to visit China again one day. I really miss it.
I find recipes like these, and other more "western" recipes to be very important. It helps show that China isn't this strange mystical land sectioned off from the world. There is, and has been for a long time, a history of it being just as much of a "melting pot" of cultures as the US. Thanks for showing these sorts of things!
I'm actually not much of a chef and just followed your channel because I was REALLY hungry one night, but Steph's voice is so soothing to listen to while I'm working on other stuff. So informative, thank you for all the hard work!!
Love the work you guys do- There's literally no one else bringing the kind of information that you bring to the English-speaking world. It is invaluable
reminds me of a venezuelan christmas bread called pan de jamon, where you roll ham, raisins, and olives into a dough similar to this and bake it. pan de jamon is definitely not as soft or chewy though. maybe someday i might try making it but with chewier dough like this
This video is a complete nostalgia trip. I grew up in western Sydney, Australia, which is a huge melting pot of various cultures as the demographic is very migrant heavy. Most saturday morning we would walk down to the local hong kong style bakery and get the warm, fresh cheese and bacon rolls for breakfast. Ive since moved on from Sydney but my love for those rolls remains, so thank you for reminding me today of that little bit of childhood joy!
Looks delicious. The bacon and cheese reminds me a bit of pepperoni rolls which you can find around Pennsylvania. They tend to be a lot thinner, but they’re also wrapped in a soft bread that’s different from something like a pizza dough which would give you a Stromboli.
Of course it looks delicious. They just haven't mentioned the secret ingredient: sin. (It tried to hide under the bacon, but its feet stuck out from behind the honey...)
@@DopaminedotSeek3rcolonthree Wikipedia gives credit to West Virginia which is interesting. I never saw them until I lived in Philly and then around PA, they weren’t up in NY. I like the idea of putting a meat/cheese combo an ever softer Japanese milk bread.
@@johnpenwell6402 I wouldn't doubt them being invented there. I've been to West Virginia a few times, but only to pass through on a longer journey, or to see this absolutely massive Christmas Lights display they got around an hour away from the border between West PA and WV, so I wouldn't know too much about it. Regardless, cool stuff, good memories!
how fun! this is strikingly similar to "pan de jamón", bread stuffed with bacon/ham, sometimes cheese, and olives+raisins. it's traditionally prepared for christmas 🇻🇪
Awesome video! I’d honestly watch a 2 hour long video of you guys just walking through a Chinese grocery explaining different ingredients and what they’re used for
Fusion of cultures, of food cultures is one of the best gifts in this world imo. I'm mixed blood my self, half Chinese and half European and I love to try out fusion dishes with ingredients from the west and east.
A very delicious and unique item from Chinese bakeries would be their floss bread. It's basically a soft bread topped with a generous layer of pork floss or chicken floss. I think I've seen it long enough that it is not part of the recent third wave, and is most likely a Taiwanese creation...
@@Zz7722zZYes I think thats correct, In Indonesia where floss and bread has been popular here for many decades before floss bread popped up, BreadTalk's floss bread was the first appearance of this bread in Indonesia, around 2010 if my memory is correct. Unsurprisingly, it became SUPER popular, and basically every bakery here sells it, whether it be the older "Dutch" style bakeries or the newer Japanese/Taiwan ones. And also in late 2022, the company running BreadTalk lost its franchise in Indonesia, and so it changed name to MAKO
Not only did that look amazing and easy to make, that bread tray looked SO COOL!!! I literally couldn't stop talking about it every time you showed it lol.
Ever since I purchased my Ooni Koda 16 outdoor pizza oven for the past few weeks, I have been debating about purchasing 00 flour in bulk. OO flour in small quantities is quite expensive in the states compared to plain regular flour. Local King Arthur 00 flour is about 6 bucks for 3lbs at my local grocery store or about 9 bucks through Amazon. Caputo 00 pizza flour from Gordon Food Service is about 38 dollars for 55 lbs. As Steph has suggested, using 00 flour to make pillowy Tangzhong breads might be the reason to push me over to justify buying in huge bulk of 00 flour without it going rancid just to make pizza and make fresh fluffy bread and rolls on demand.
If you're already this far of getting an outdoor pizza oven, you can pull the trigger I guess? You can also use 00 to make biang biang noodles, it works great.
Thank you for sharing your research on flour, it was fascinating to look at the science of the ratios. The bacon and cheese bread looks heavenly !! I have just watched a few of your videos in a row, and learnt so much - many thanks, for sharing Chinese cooking tips, culture with the whole world! Xie Xie
modern asian bakeries are so good! they're available in america now too, like 85c. we always had bakeries in chinatown as i was growing up but they've evolved as the ideas circulate around. the best example of this imo is the egg tarts they sell becoming more like a sweet pastry over time
Uber cool video, I love how you guys explain so much staff and not just give the recipe and show the execution. Its so much more interesting and insightful this way.
Great video! I loved the intro - I was wondering why you’re making bacon bread. And I enjoyed the history behind the western style baked goods and the flour explanation!!! I happen to have bags of 00 Flour on hand - I’m looking forward to trying it out! Thanks for the top quality content!
Ha! My mom makes those. We don't have a name for it here in brazil. It's just a kind of milk bread, that's pretty common around here (at least where I live). We call this kind of milk bread "mom's bread" or "housewife's bread" bc it's pretty much the easiest kind of bread to make so all housewifes make them. Everything else is optional. My mom used to make them stuffed with chesse, ham and tomatoes
Unusual -- and very competently done all around. Well done and thank you! (Course the bottom line here is that the MacDonalds Big Mac is probably the third most typically Chinese meal, coming on fast, catching up to white rice and wheat-noodles.)
That's a very interesting insight into Chinese baked goods, and yes, that cheesy bacon bread does look delicious. I'm pretty familiar with HK style bakeries but not the newer styles. I often wonder how some 'western' baked goods made it into Chinese cuisine. Most recently I saw Italian cialde being made on a Chinese cooking channel. WTH? I wonder if they came back with immigrant workers to SF California in 19th century, where Chinatown is literally across the street from Italytown. Also, how did Mexican concha buns get to Asia? (or vice versa)
As Indonesian I could relate to this issue , We Appropriating Dutch Influence during the colonial era of our country , a cheese cookie which Indonesian called as Kastangel created due to introduction of Dutch cheese culture to Indonesian and another example is bistik belanda ( Indonesian style steak ) , the sauce is slightly sweet to cater the Indonesians pallete (( even though Indonesians considered chilli as a staple to the meal after rice , Like Most Southeast Asian folks , We take chilli business seriously , but Even Though As Indonesian myself , i think spicy is something hit and miss approach for me )) We Appropriating Chinese , Malay , Indian , European and even our Southeast Asia neighbours in our food culture . Yeah Culture is something public domain and there is no such things as can be legally copyrighted to specific groups
This is a popular bread in "bread shops" in Indonesia, usually with beef ham instead of bacon. Another highly popular bread is a bun lathered with mayonnaise on top with meat floss sprinkled on top. I wonder if they share the same origins
The reason why Japanese-style tangzhong helps to make breads softer is by adding precooked starch into the dough. It's a similar concept to instant pudding. The starch in instant pudding has been altered either physically or chemically, making it absorb water and thicken without cooking. The cooked starch in the Japanese-style tangzhong helps the dough absorb more water than it normally would, making it softer and that helps the bread to keep fresh for a little longer as well.
I'll need to read about that because I'm not sure if just adding hot water will cook the starch in the flour sufficiently. I know that adding hot water to flour will start cooking the gluten, making the dough stretchier faster and the final bread chewier.
@@CalebCalixFernandez starch gelatinizes at around 65C, so pouring 100C water into the flour definitely cooks it a bit. Not all of it probably, the finishing temp of the little ball is around 55C after vigorous stirring.
@@ChineseCookingDemystified that's why I said that I need to look for that. Even though the water is hot (around 100C), the flour and the bowl aren't, and both will definitely lower the temperature of the water. Thanks for your input.
@@CalebCalixFernandez My Name is Andong has a scallion pancake recipe that uses boiled water dough too, and it's so ridiculously soft and easy to work with (even if the final fried result is meant to be crispy).
I've always thought that tangzhong is the one with the ratio of 1:5 for flour and water, while yudane has a ratio of 1:1. At least that's what the internet sites I've visited says. I've tried both methods and found that bread made with the 1:1 starter didn't rise as much and turned out much denser. Maybe it's cause of the flour I used. Will look for 00 flour as you have suggested and give that a try sometime. Also, HAPPY HOLIDAYS! Best wishes to you and yours and all the best in the new year! 🤗⛄✨
As someone that grew up in the Northeast and is a passionate about the subject of NY style bagels (they're one of the things I miss most), personally I don't consider changels bagels. They're their own thing - meant to be eaten in isolation, untoasted, without cream cheese. Often they have a sprinkling of fillings inside. I'd definitely rather eat them over, like, a Thomas freezer bagel, but... gimme a NY or Montreal style bagel any day of the week :)
@@ChineseCookingDemystified Huh, from how you put it, it reminds me of an "Old Fashioned" Donut, but I could be wrong! Thanks for teaching me something new, the Changel is going to live rent free in my head for years to come lol
@@ChineseCookingDemystified I've never had a real bagel yet. I'm Chinese and living in France. There seems to be a recent popularisation of NY style bagel shops here in French cities. I imagine bagel shops will be popping up in China too? But then again the authenticity will probably give way to local adaptation.
I'd like to see a video on HK style sponge cakes, you know, the every so fluffy light ones wrapped in paper? I've been trying and trying but somehow the end result is always a half fluffy cake with a cracked top 😞
I think trying to label this as "Chinese" or "Western" is a bit reductionist - it's a meeting of the two and just yet more proof of how cool it is that human beings work together regardless of culture, to make delicious stuff like this. Can I get a "hell yeah" for the human race.
Can I use raw american bacon instead of back-bacon? I see other recipes for bacon breads using only cooked bacon, but it'd be more convenient if I could avoid it.
tucson ;) you can walk out of most supermarkets with jalapeno/cheese bread.. though usually not as much cheese as thirty years ago.. :) you can live on it.
Me who got introduced to Tangzhong through American RUclipsr: 'This technique came from Japanese bakery, it's called 'Tang-jong' (and proceeded to show the spelling) Also me who know Mandarin: 'Huh... that both sounds and spells like a Mandarin word...' And, Me who got introduced to Yadane through Danish RUclipsr: 'This technique is called 'Yoo-dane' (and proceed to show the spelling) Also me who know tidbit Japanese: 'Huh, had I seen only the spelling, I'd totally think its pronounced 'yoo-da-ne' and guess that it is a Japanese word' My whole life is a lie...
Hi, love your content and how in depth you go with research and resources/notes. I don't think any channel can really compete with how thorough you guys are. Building from this, would you guys ever considering doing "exploration/history' focused videos (sort of the first 3 mins of this video but expanded)? Cheers! Have a good week.
the part about this that was most confusing to me was not the bread or bacon but the cheese, but as my old buddhism professor said pizza hut's biggest accomplishment was getting chinese people to eat cheese
Would this dough recipe work well for BAKED cha siu bao? Also, has anyone found any cheaper alternatives for flour? FYI, I looked up some local flour info: Gold Medal AP .56% Ash 12% Protein, King Arthur AP .50% Ash 11.75 Protein, Wegmans AP .52% Ash 10.5% Protein, Aldi AP .4-.6% Ash 8.4-13% Protein
I low milk bread but suspected Western European bread was healthier. I looked it up and it seems the high ash content and no sugar is healthier for us. I still wanna make this though.
I've made something similar in the past (with scallions and bacon) and basically what I did was cook out the bacon until crispy, break it up, and incorporate it and the chopped scallions into the folding process. So you won't get nice swirls of bacon, but it'll be sort of laminated into the dough.
I'm curious, If you instead finely shredded all the cheese, meat, and some dry (just not wet) pizza-style vegetables, roll the bread as you would, then flatten it again and roll it back up for a second time, this could become the closest thing to a *"Pizza Loaf"* ever invented, just add pizza sauce for dipping?
This is "nama-shokupan", which is a type of Japanese shokupan. If you want to make the sandwich white bread, up the flour quantity to 250g and remember to check out the notes in pin comments to help make the alteration.
Very disappointed in trying to make this that my bread didn't rise at all. Going to try again to check, but the yeast was not expired, the temperature was right, the ingredients weight the same, so I'm stumped
I want to try this, but you guys also reminded me how much I want a dang pineapple bun with a slab of butter on it... guess I need to figure out how to make them.
EDIT: Big screw-up when I was scribbling down the ingredients for the dough: it's 16 grams of sugar, not 60. My bad. I blurred out the screw up in the video at 8:08, if you were curious what that blur was.
Hey guys, a few notes:
1. This milk bread belongs to the recent milk bread phenomenon of “Nama-shokupan”, which got its name from one of the ingredients “Nama-kuriimu” (fresh cream). Nama-shokupan doesn’t use egg but uses heavy cream for a soft texture and delicate milk flavor. It’s one of the most popular types of bread right now and indeed wonderfully soft and chewy. (Disclaimer: I don’t speak Japanese but my... Kanji reading... is very good lol)
2. We’re using the straight dough method here. If you’re new to making this kind of chewy bread, the straight dough method is the most direct and straightforward path of learning how the dough behaves. Once you’re comfortable working with this kind of dough, you can start playing around with it, like adding a levain, poolish, or changing flavors, shapes, and so on.
3. For tangzhong and what it does, I’ve done side by side tests. The bread made without tangzhong is not that different from the one with tangzhong, as long as they’re properly kneaded.
4. For Chinese tangzhong, you can use up to 30% flour and turn it into tangzhong.
5. In the recipe, I’m doing 1.2 part water to 1 part flour when making tangzhong because this flour can take a bit more liquid and I’m taking advantage of it.
6. When making tangzhong, you can make a bigger batch, portion it out and freeze. Thaw in fridge and throw in the dough when using.
7. What is Osmotolerant Yeast? Osmotolerant yeasts are strains capable of surviving and growing in high osmotic concentrations. High sugar or salt concentrations can reduce the availability of water, thus impeding regular yeast fermentation and growth. (From BAKERpedia.com, great source btw. Sidenote: if the sugar percentage goes above 6%, it’ll hinder the performance of regular yeast.)
8. Dough temperature. Enrich dough like this should not exceed 28C during kneading, otherwise it’ll start ferment too soon and affects the gluten development. So if you room temperature is hot, try to put your liquid ingredients or even flour into the fridge for a couples before using. Our room temp right now is about 21-23C, I use heavy cream from the fridge and the dough is at a perfect 26C after finishing all the intense kneading.
9. Tin size: it’s a regular 9*4 inch pullman tin.
10. For proofing, if your oven doesn’t have a fermentation setting, you can create a warm environment by either putting it over a wok of warm water or in the oven with a bowl of hot water.
11. For baking temperature, personally I prefer to do it at 190C at the bottom and 175 on top for a lighter color. But not all oven temperature can be adjusted this way, so we called for 180C in the video.
12. Can you eat and cut right after it’s out of the oven? Yes, you can. But when it’s freshly out of the oven, the alcohol created during fermentation is still trapped inside the bread and it’ll have an obvious taste and smell. Sitting for an hour or longer helps the fragrance inside to mellow out.
13. When after it’s out of the oven and resting, brush some melty butter on the bread for sheen and fragrance, sorry forgot to include that in the narration.
-Steph
Jut noting that in my experience in the US, I’ve only been able to find osmotolerant yeast at asian grocery stores in the form of SAF Gold. The yeast more-typically available, e.g. Fleishmanns, Red Star, or SAF Red, are nonosmotolerant and meant for low-sugar breads.
That's great and all, but why was it necessary to have that plant next to the mixer?
@@kanfoosj Basically just to even out the shot. I dunno, it just looked 'empty' without it. Not saying it was the right choice, just what we settled on.
Are there any records of what the locals ate around Asia, before the introductions of ingredients from Europe and mainly the new world? (N+S America) It seems the entire world's cuisine was altered drastically after the introduction to food sources from the Americas. Potatoes, corn, tomatoes, peppers and many other items. Can you guys make any foods that existed before this? I'd be curious to learn about it.
For the record, the word cream in Japanese is spelled "kuriimu" (クリーム), not "kulimo", though I can see how a Chinese/English speaker might arrive at that.
This kind of cultural exchange coverage is truly one of the most valuable aspects of this channel. It’s already a challenge to cover for a Western audience a set of Chinese techniques and produces they’re not familiar with, but to explain also how ideas circulate back and forth in a concise manner is one more step towards world peace.
Thank you for demystifying the myth of 'authenticity." Content like this helps remind us all that cuisine is a living and constantly evolving concept. "Ethnic" cuisines are frequently pigeon-holed into old traditional recipes; any desire to branch out is squashed as "inauthentic." Korean army stew is relatively contemporary cuisine. Korean cheese corn. Literally all of Vietnamese cuisine, Yoshoku foods (Japanese hamburger steak, omurice, etc), there are so many examples of Eastern interpretations of Western cuisine! Let's all agree its delicious.
Literally all of Vietnamese cuisine ? Have you even already been to Vietnam ?
@@Linh.19 i am vietnamese. what do you have to say
@@xZOOMARx Tao cũng là người Việt lmao
@@xZOOMARx So that's even worst like were u fed KFC your whole life to make such a statement ?
@@Linh.19 wow man. you've got some stuff to work out. have you tried therapy? are you an adult?
I find it curious that Tangzhong resembles the method used for Choux pastry. The idea of cooking the flour with moisture in order to "soften" the dough for later incorporation is interesting. Thanks for the thought-food!
It is the same, in Danish Choux pastry are called Vandbakkelse, basically baked with/in water.
Convergent evolution.
It's basically a water roux. 😉
The amount of effort that went into breaking down not just the dish itself but the brief history of establishments that gave rise to the dish was excellent. This is interesting, educational content, and I hope your format gets popular and we see more channels for different kinds of food around the world! Thanks very much!
Back in 2018 I had the chance to stay in Hangzhou China for 5 weeks during the summer.
It was one of the greatest experiences of my life, and one of the many reasons for that was the amazing cuisine we could find all over the place. I also got to visit Shanghai and Beijing, so I got to try some varying cooking styles.
The first week I was there I was VERY homesick, but these western inspired bakeries helped a lot in me coping with that. Not to mention the baked goods were amazing and had a light sweetness to them.
In 2020 a large Asian market opened up about 20 minutes from my house, and it immediately became one of my favorite places to eat. One half is just a grocery store, but the other half is a big food court with multiple different types of food including different Chinese cuisines, and a Japanese ramen shop, it also has one of those western inspired bakeries, and it’s really awesome to be able to get that kind of food near home now.
Hopefully someday, once all this pandemic stuff has passed I’ll be able to visit China again one day. I really miss it.
I find recipes like these, and other more "western" recipes to be very important. It helps show that China isn't this strange mystical land sectioned off from the world. There is, and has been for a long time, a history of it being just as much of a "melting pot" of cultures as the US. Thanks for showing these sorts of things!
just as much as the US...? that's a stretch
Say 5000 years of China history is just as much as the US 246 years of history?
I love the loaf at 2:24 being referred to as "raw toast". My new favorite term for bread!
I'm actually not much of a chef and just followed your channel because I was REALLY hungry one night, but Steph's voice is so soothing to listen to while I'm working on other stuff. So informative, thank you for all the hard work!!
I think I might make one of these, but with pepperoni instead. Pepperoni Rolls are a big regional thing round where I live.
Fantastic idea.
I love introducing people to the relatively hidden gem that is the pepperoni roll 🤌
parma ham should work well too
Did you try it?
@@blazingstriker7445 Unfortunately existence has been averse to baking. Someday. But I can't imagine it being bad.
Love the work you guys do- There's literally no one else bringing the kind of information that you bring to the English-speaking world. It is invaluable
So true
reminds me of a venezuelan christmas bread called pan de jamon, where you roll ham, raisins, and olives into a dough similar to this and bake it. pan de jamon is definitely not as soft or chewy though. maybe someday i might try making it but with chewier dough like this
That was my first thought! I love pan de jamon, have it every christmas
This video is a complete nostalgia trip.
I grew up in western Sydney, Australia, which is a huge melting pot of various cultures as the demographic is very migrant heavy.
Most saturday morning we would walk down to the local hong kong style bakery and get the warm, fresh cheese and bacon rolls for breakfast.
Ive since moved on from Sydney but my love for those rolls remains, so thank you for reminding me today of that little bit of childhood joy!
Looks delicious. The bacon and cheese reminds me a bit of pepperoni rolls which you can find around Pennsylvania. They tend to be a lot thinner, but they’re also wrapped in a soft bread that’s different from something like a pizza dough which would give you a Stromboli.
Of course it looks delicious. They just haven't mentioned the secret ingredient: sin.
(It tried to hide under the bacon, but its feet stuck out from behind the honey...)
I didn't know pepperoni rolls were specific to PA!
Just another obscure snack that no one knows about I guess, like the gob...
@@DopaminedotSeek3rcolonthree Wikipedia gives credit to West Virginia which is interesting. I never saw them until I lived in Philly and then around PA, they weren’t up in NY. I like the idea of putting a meat/cheese combo an ever softer Japanese milk bread.
@@johnpenwell6402 I wouldn't doubt them being invented there. I've been to West Virginia a few times, but only to pass through on a longer journey, or to see this absolutely massive Christmas Lights display they got around an hour away from the border between West PA and WV, so I wouldn't know too much about it. Regardless, cool stuff, good memories!
This channel deserves millions and millions of viewers..Much better than any T.V channel..My admiration and respect for this channel
how fun! this is strikingly similar to "pan de jamón", bread stuffed with bacon/ham, sometimes cheese, and olives+raisins. it's traditionally prepared for christmas 🇻🇪
You guys are great! History, food chemistry, and deliciousness all in one video, great job.
Bread+cheese+cured meats is a universally appealing combination
Awesome video! I’d honestly watch a 2 hour long video of you guys just walking through a Chinese grocery explaining different ingredients and what they’re used for
Fusion of cultures, of food cultures is one of the best gifts in this world imo.
I'm mixed blood my self, half Chinese and half European and I love to try out fusion dishes with ingredients from the west and east.
A very delicious and unique item from Chinese bakeries would be their floss bread. It's basically a soft bread topped with a generous layer of pork floss or chicken floss. I think I've seen it long enough that it is not part of the recent third wave, and is most likely a Taiwanese creation...
I believe it was invented by a Singapore based bakery chain ‘bread talk’.
@@Zz7722zZYes I think thats correct, In Indonesia where floss and bread has been popular here for many decades before floss bread popped up, BreadTalk's floss bread was the first appearance of this bread in Indonesia, around 2010 if my memory is correct. Unsurprisingly, it became SUPER popular, and basically every bakery here sells it, whether it be the older "Dutch" style bakeries or the newer Japanese/Taiwan ones. And also in late 2022, the company running BreadTalk lost its franchise in Indonesia, and so it changed name to MAKO
God I LOVE this channel so much
Simply one of the best, most informative channels on youtube
Not only did that look amazing and easy to make, that bread tray looked SO COOL!!! I literally couldn't stop talking about it every time you showed it lol.
Always love it when Steph gives us a recipe. 🙏👍
Sheet cheese. That's a really good description of individually wrapped cheese slices. :)
This recipe looks really tasty! Thanks so much for sharing it
I love how everything "american" either has cheese, bacon, hotdogs, or bell peppers
And Tomato’s, fast food are often associated with USA too.
Warning Warning
Bell peppers contain vitamin C. They have been smuggled into this post under ver-ree suspicious pretenses.
All clear
Or broccoli
I mean. They're not wrong!
@@mizomint4197 Shout to China having the highest % of people with diabetes.
Ever since I purchased my Ooni Koda 16 outdoor pizza oven for the past few weeks, I have been debating about purchasing 00 flour in bulk. OO flour in small quantities is quite expensive in the states compared to plain regular flour. Local King Arthur 00 flour is about 6 bucks for 3lbs at my local grocery store or about 9 bucks through Amazon. Caputo 00 pizza flour from Gordon Food Service is about 38 dollars for 55 lbs.
As Steph has suggested, using 00 flour to make pillowy Tangzhong breads might be the reason to push me over to justify buying in huge bulk of 00 flour without it going rancid just to make pizza and make fresh fluffy bread and rolls on demand.
If you're already this far of getting an outdoor pizza oven, you can pull the trigger I guess? You can also use 00 to make biang biang noodles, it works great.
i'm wondering if you have a freezer large enough to keep the bulk flour
Thank you for sharing your research on flour, it was fascinating to look at the science of the ratios. The bacon and cheese bread looks heavenly !! I have just watched a few of your videos in a row, and learnt so much - many thanks, for sharing Chinese cooking tips, culture with the whole world! Xie Xie
i can't believe i've been eating these for like a decade and never thought to try making them myself. thank you
modern asian bakeries are so good! they're available in america now too, like 85c. we always had bakeries in chinatown as i was growing up but they've evolved as the ideas circulate around. the best example of this imo is the egg tarts they sell becoming more like a sweet pastry over time
Uber cool video, I love how you guys explain so much staff and not just give the recipe and show the execution. Its so much more interesting and insightful this way.
I am not into baking but this is definitely something I think I'll try. This looks so good. Perfect with morning coffee and a hard-boiled egg
Love the history presented in these videos, they are always super interesting.
Have you had a chagel though? Are they good??
Yeah, we have it as snack but not in sandwich form. It's softer and more chewy, quite good on their own, but more "chewy bread" than bagel.
the discussion on flour was surprisingly interesting!
Great video! I loved the intro - I was wondering why you’re making bacon bread. And I enjoyed the history behind the western style baked goods and the flour explanation!!! I happen to have bags of 00 Flour on hand - I’m looking forward to trying it out! Thanks for the top quality content!
Ha! My mom makes those. We don't have a name for it here in brazil. It's just a kind of milk bread, that's pretty common around here (at least where I live). We call this kind of milk bread "mom's bread" or "housewife's bread" bc it's pretty much the easiest kind of bread to make so all housewifes make them. Everything else is optional. My mom used to make them stuffed with chesse, ham and tomatoes
Absolutely love this channel! Fantastic knowledge, explained so well! Thanks so so much!
Unusual -- and very competently done all around. Well done and thank you!
(Course the bottom line here is that the MacDonalds Big Mac is probably the third most typically Chinese meal, coming on fast, catching up to white rice and wheat-noodles.)
That's a very interesting insight into Chinese baked goods, and yes, that cheesy bacon bread does look delicious. I'm pretty familiar with HK style bakeries but not the newer styles. I often wonder how some 'western' baked goods made it into Chinese cuisine. Most recently I saw Italian cialde being made on a Chinese cooking channel. WTH? I wonder if they came back with immigrant workers to SF California in 19th century, where Chinatown is literally across the street from Italytown. Also, how did Mexican concha buns get to Asia? (or vice versa)
alot of western inspired baked goods came from macao & hong kong...the two european colonies in the last century
As Indonesian I could relate to this issue , We Appropriating Dutch Influence during the colonial era of our country , a cheese cookie which Indonesian called as Kastangel created due to introduction of Dutch cheese culture to Indonesian and another example is bistik belanda ( Indonesian style steak ) , the sauce is slightly sweet to cater the Indonesians pallete (( even though Indonesians considered chilli as a staple to the meal after rice , Like Most Southeast Asian folks , We take chilli business seriously , but Even Though As Indonesian myself , i think spicy is something hit and miss approach for me ))
We Appropriating Chinese , Malay , Indian , European and even our Southeast Asia neighbours in our food culture .
Yeah Culture is something public domain and there is no such things as can be legally copyrighted to specific groups
3:05 Steph: "Let's make some chewy cheesy bacon bread!"
Schnauzer Puppy: "That's a great idea, mom! You're going to need a taster!"
ooh I'm gonna have to make this one. my usual bacon cheesy bread is a foccacia, so a lot lower effort, but this looks fantastic.
This is a popular bread in "bread shops" in Indonesia, usually with beef ham instead of bacon. Another highly popular bread is a bun lathered with mayonnaise on top with meat floss sprinkled on top. I wonder if they share the same origins
Really hope you two do a cookbook someday.
The reason why Japanese-style tangzhong helps to make breads softer is by adding precooked starch into the dough. It's a similar concept to instant pudding. The starch in instant pudding has been altered either physically or chemically, making it absorb water and thicken without cooking. The cooked starch in the Japanese-style tangzhong helps the dough absorb more water than it normally would, making it softer and that helps the bread to keep fresh for a little longer as well.
It's the same in both styles. The Chinese style is just easier since you're mixing in hot water instead of cooking the mixture over the stovetop.
I'll need to read about that because I'm not sure if just adding hot water will cook the starch in the flour sufficiently. I know that adding hot water to flour will start cooking the gluten, making the dough stretchier faster and the final bread chewier.
@@CalebCalixFernandez starch gelatinizes at around 65C, so pouring 100C water into the flour definitely cooks it a bit. Not all of it probably, the finishing temp of the little ball is around 55C after vigorous stirring.
@@ChineseCookingDemystified that's why I said that I need to look for that. Even though the water is hot (around 100C), the flour and the bowl aren't, and both will definitely lower the temperature of the water. Thanks for your input.
@@CalebCalixFernandez My Name is Andong has a scallion pancake recipe that uses boiled water dough too, and it's so ridiculously soft and easy to work with (even if the final fried result is meant to be crispy).
Yeeeees, i love getting these loaves at our local Chinese bakeries.
Soooo informative and helpful! Demystified indeed. :)
Awesome recipe! Just baked and so delish
I've always thought that tangzhong is the one with the ratio of 1:5 for flour and water, while yudane has a ratio of 1:1. At least that's what the internet sites I've visited says. I've tried both methods and found that bread made with the 1:1 starter didn't rise as much and turned out much denser. Maybe it's cause of the flour I used. Will look for 00 flour as you have suggested and give that a try sometime. Also, HAPPY HOLIDAYS! Best wishes to you and yours and all the best in the new year! 🤗⛄✨
I have to tell you I love your videos and love your dog 🐕❤️
as a singaporean this sort of bread really brings me back to my childhood when anything cheesy greatly appealed to me
Oh my god that bread looks delicious and I may have to try this recipe because I must have it!!
Loveee 85degrees and similar bakeries. Such a sweet treat
:| a whole year of making Milk Bread recipes (2019),
and different types of flours, yet I find my answer
in a Bacon cheese recipe video. Thank you.
Okay, I am now really curious as to whether or not a "Ch-agel" is good or not
As someone that grew up in the Northeast and is a passionate about the subject of NY style bagels (they're one of the things I miss most), personally I don't consider changels bagels. They're their own thing - meant to be eaten in isolation, untoasted, without cream cheese. Often they have a sprinkling of fillings inside. I'd definitely rather eat them over, like, a Thomas freezer bagel, but... gimme a NY or Montreal style bagel any day of the week :)
@@ChineseCookingDemystified Huh, from how you put it, it reminds me of an "Old Fashioned" Donut, but I could be wrong! Thanks for teaching me something new, the Changel is going to live rent free in my head for years to come lol
@@ChineseCookingDemystified I've never had a real bagel yet. I'm Chinese and living in France. There seems to be a recent popularisation of NY style bagel shops here in French cities. I imagine bagel shops will be popping up in China too? But then again the authenticity will probably give way to local adaptation.
The thumbnail made me thing this was Babish.
This is not a dig, always happy to add another good channel to my collection
I'd like to see a video on HK style sponge cakes, you know, the every so fluffy light ones wrapped in paper?
I've been trying and trying but somehow the end result is always a half fluffy cake with a cracked top 😞
Seems like Tangzhoung is similar to Choux pastry/Brandteig which is used for creampuffs.
Love this, it looks absolutely delicious!
10:10 her plant shaking with the force of the stand mixer 😭
I think trying to label this as "Chinese" or "Western" is a bit reductionist - it's a meeting of the two and just yet more proof of how cool it is that human beings work together regardless of culture, to make delicious stuff like this.
Can I get a "hell yeah" for the human race.
True, but it is nice to know the origins or history as you will as CCD does help to educate the masses and we learn to appreciate it. :D
papers please ;)
Can I use raw american bacon instead of back-bacon? I see other recipes for bacon breads using only cooked bacon, but it'd be more convenient if I could avoid it.
A version with jalapeno would be amazing!
You are a genius !!’
tucson ;) you can walk out of most supermarkets with jalapeno/cheese bread.. though usually not as much cheese as thirty years ago.. :)
you can live on it.
Yeah , Cheese and Jalapeno is Gold Combo
I love the breads they make! So addicted 😍
That's a powerful mixer! It was shaking the table when you turned it up.
Me who got introduced to Tangzhong through American RUclipsr: 'This technique came from Japanese bakery, it's called 'Tang-jong' (and proceeded to show the spelling)
Also me who know Mandarin: 'Huh... that both sounds and spells like a Mandarin word...'
And, Me who got introduced to Yadane through Danish RUclipsr: 'This technique is called 'Yoo-dane' (and proceed to show the spelling)
Also me who know tidbit Japanese: 'Huh, had I seen only the spelling, I'd totally think its pronounced 'yoo-da-ne' and guess that it is a Japanese word'
My whole life is a lie...
I would think wave 3 is more French-inspired than American. Or even French via Korea via America (e.g. Paris Baguette).
Another thing that's happening is that the large Taiwan style chain bakeries (notably 85 degrees) are now popping up in the States.
Hi, love your content and how in depth you go with research and resources/notes. I don't think any channel can really compete with how thorough you guys are. Building from this, would you guys ever considering doing "exploration/history' focused videos (sort of the first 3 mins of this video but expanded)? Cheers! Have a good week.
看起來很美味
Beautiful recipe so tasty and yummy
Wow here I thought I was a pretty well-informed food enthusiast but I have never heard of ‘ash content’ in flour *ever*
Can you give an idea of what y’all might eat day to day? Do you plan ahead your meal prep each week? 我在大学学习中文所以我要多做中国菜
I love chris, but Steph is knocking it out of the park!
That's a beautiful mixer!
the part about this that was most confusing to me was not the bread or bacon but the cheese, but as my old buddhism professor said pizza hut's biggest accomplishment was getting chinese people to eat cheese
Very cool and informative video!
Giọng anh rất hay, cảm xúc nữa ạ.
Western in appearance and Asian in spirit, now that is a nice quote.
Would this dough recipe work well for BAKED cha siu bao? Also, has anyone found any cheaper alternatives for flour? FYI, I looked up some local flour info: Gold Medal AP .56% Ash 12% Protein, King Arthur AP .50% Ash 11.75 Protein, Wegmans AP .52% Ash 10.5% Protein, Aldi AP .4-.6% Ash 8.4-13% Protein
I love your channel
I low milk bread but suspected Western European bread was healthier. I looked it up and it seems the high ash content and no sugar is healthier for us. I still wanna make this though.
Cooking and culture make the best videos
major brain time on the whole flour science masterclass. thank you
Also I love your polite Schnauzer, very good lil puppy
14:41
I love the stress in the sentence. I can hear how many times the roof of her mouth got burned because she couldn’t wait until it was cooled 🤣
If I use pork belly american bacon, would it be too greasy compared to back bacon or that "rather" emulsified bacon you used?
yeah we worry that the bacon would render out and the bread would end up greasy. You could potentially cook your bacon first & crumple it up
I've made something similar in the past (with scallions and bacon) and basically what I did was cook out the bacon until crispy, break it up, and incorporate it and the chopped scallions into the folding process. So you won't get nice swirls of bacon, but it'll be sort of laminated into the dough.
I'm curious,
If you instead finely shredded all the cheese, meat, and some dry (just not wet) pizza-style vegetables, roll the bread as you would, then flatten it again and roll it back up for a second time, this could become the closest thing to a *"Pizza Loaf"* ever invented, just add pizza sauce for dipping?
this cheesy bacon bread has been around for a long time, i remember having them in hong kong 20 years ago after swimming lessons!
Thank you so much for your detailed instructions. I have a question, I wonder if I can use this recipe to make the legendary Japanese Shokupan?
This is "nama-shokupan", which is a type of Japanese shokupan. If you want to make the sandwich white bread, up the flour quantity to 250g and remember to check out the notes in pin comments to help make the alteration.
I love your bread pan!
Nice video. I now know way more about flour than used to. :)
I wonder if you could adapt Kenji's low-knead bread for uses like this?
Very disappointed in trying to make this that my bread didn't rise at all.
Going to try again to check, but the yeast was not expired, the temperature was right, the ingredients weight the same, so I'm stumped
I want to try this, but you guys also reminded me how much I want a dang pineapple bun with a slab of butter on it... guess I need to figure out how to make them.
love ur videos :D
I think you have hooked me now....how about adding spices/ chillies?
Sorry for necro-commenting, but was that "chagel" different from 光餅?
I know About Bakery! I been there a couple times.