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! 😋❤👍
@@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 😂
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!
Our Asian market sells these amazing sweet buns with coconut filling. I have to hold myself back from eating more than one at one sitting, as they are quite filling and amazingly delicious!
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!
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
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.
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.
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! :)
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.
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.
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.
I'm no scientist nor a baker but I'm a chinese born asian from malaysia and my first trip to las vegas,san francisco,los angeles,san diego,new york,new jersey,paris,lisboa,barcelona really make me thinking why do there bread so tough from our asian counterparts and the chewing just makes me wanna gives up on western bread haha
I bake bread weekly, i bake with tangzhong and combine with sponge. You see how different the texture and crumbs. It stay 4 days soft and fluffy 👍🏻👍🏻👍🏻👍🏻
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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
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
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!
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 😂
Soft fluffy milk bread, crusty sourdough, and buttery brioche. I love it all! 🍞🥖
Hiiiii
@@SubtleAsianBaking Hi Kat 🥰🥰💗
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!
Our Asian market sells these amazing sweet buns with coconut filling. I have to hold myself back from eating more than one at one sitting, as they are quite filling and amazingly delicious!
Thank you so much for the feature, Goldthread!!
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!
I like how you explained each step so clearly
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’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
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.
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.
I love how you explained each step so clearly
Asian baking is always superb
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.
Love Asian bread! My fav is probably pineapple bun and Maxim’s open tuna bread. So good!!!
I like how nice you explained everything
This video was great and very informative! Great reporting
I'm glad that I live in NorCal so I can still find Asian bakeries here in this part of the US.
Yours videos always come up something new related to traditions and food ❤🌹👍👌
This video was great and very informative great reporting 👍👍👍
Your recipe is very amazing wonderful 😋👍❤️
Thank U so much for the feature Gold thread
Yours videos always come up something new related to traditions and food ❤
Very very teasty and Healthy. I like it
I love 💘 how you explained each 🪜 so clearly
Great tips 😀 and ideas 💡
I'm no scientist nor a baker but I'm a chinese born asian from malaysia and my first trip to las vegas,san francisco,los angeles,san diego,new york,new jersey,paris,lisboa,barcelona really make me thinking why do there bread so tough from our asian counterparts and the chewing just makes me wanna gives up on western bread haha
Not all wstern beeads are tought, but I get what you mean.
I have no prejudices against bread or pastries. I love all kinds of bread and pastries.
Perfect method to bake bread
I am fond of Asian cooking and baking❤
Love the Hong Kong Pineapple Bread and the Taiwan Coffee Bun....both hot from the oven.
Love this product
love your recipes
Great job 👏🏻
Excellent job
Outstanding 🙌
Tea time gonna be awesome
Awesome diah
Super work
All recipes vedioes so yammy and tasty😊😊😊
Amazing looks ❤❤
Great work
Amazing recipes 😍
Wao amazing and superb video
Amazing recipe❤❤
very informative video
Soft fluffy bread very nice
Very nice and looking very tasty
So soft 😍
Amazing recipes 🤤😋
Looks amazing
Love your content💖❤️
So fluffy and so sweet
Amazing recipe
Nice work 💯💯
Great video😊
fantastic video
It looks so delicious
Amazing recpie and yummy
Love this place
Good work 👏
I bake bread weekly, i bake with tangzhong and combine with sponge. You see how different the texture and crumbs. It stay 4 days soft and fluffy 👍🏻👍🏻👍🏻👍🏻
Looks very delicious 😋
Pineapple buns, Coconut cream buns and Peanut cream buns are THE BEST, this video makes me want to bake :')
Great videos😊👍
This is very great
I am excited
Nice 💯 wonderful 👍👍
It looks so delicious 😋
It's looking delicious 😋
It looks so delcious
Waow it's delicious recipe
Very softly nice
Loved it❤
Very good and great
Looks very nice
So soft and delicious
So great😊
Nice yummy recipie
Great video🎉❤😊
very yummy recipe
It is so nice and amazing
Wow that's great video
Love it 🤩
So fluffy 😻 amazing 😍
Soft and sweet dish
Super done
Good work
Excellent 👌
Really amazing
Great video
I tried, I really love this bread
Excellent 👍
great video❤
Good job 👍🏻