The Difference Between Western and Asian-style bread

Western and Asian-style breads differ significantly in texture and flavor profiles.

While traditional European breads typically boast a firm crust and a drier, saltier crumb, Asian-style buns offer a contrasting experience with soft, springy, and mildly sweet characteristics.

Lykkers, you can also picture the contrast between multigrain sourdough loaves and fluffy kaya buns, or the difference between slices of hearty rye bread.

The primary contrast lies in the chemistry of the dough. Western-style bread is typically devoid of fat, comprising mainly flour, salt, and water. In contrast, Asian-style bread is characterized by higher levels of fat and sugar, around 15 percent fat and 25 percent sugar, working in tandem to create its soft texture.

Tangzhong Dough

Moreover, Asian-style breads employ a unique ingredient known as tangzhong dough, originating from Japan. The Japanese discovered that by precooking the flour, the dough could absorb more water, resulting in a moister texture. This cooked dough, known as tangzhong, is incorporated into the bread mixture, typically constituting 5-10 percent of the total weight.

How It Is Made

For those keen to recreate these delectable soft buns at home, here's a basic recipe to get started. This serves as a foundation for various modifications. Remember to consider omitting sourdough and opting for strong bread flour with at least 12.5 percent protein content for both the main dough and tangzhong dough to ensure optimal gluten development.

Tangzhong Dough

-100g strong bread flour (12.5% protein)

-100ml water

Sweet Bun Dough

-1kg strong bread flour (12.5% protein)

-18g yeast

-18g bread improver

-240g sugar

-30g milk powder

-14g salt

-2 eggs (50g each)

-35ml condensed milk

-450ml water

-180g unsalted butter

-100g tangzhong dough

-100g sourdough (optional)

Step 1: Make the tangzhong dough

Prepare the tangzhong dough by bringing 100ml of water to a boil in a saucepan, then swiftly adding 100 grams of strong bread flour. Stir rapidly and promptly remove from heat to avoid overcooking the dough.

Step 2: Let it cool

Keep kneading the dough either with a spoon or by hand until it forms a cohesive ball. This stage is vital, as introducing warm dough to the rest of the mixture can affect its temperature.

Step 3: Make the bread dough

In a mixing bowl, combine flour, yeast, bread improver, sugar, milk powder, and salt, stirring until thoroughly mixed. Next, incorporate the eggs, condensed milk, and water, and begin mixing with a dough hook attachment.

Step 4

Begin by adding the tangzhong dough and continue kneading. By this point, the dough should have developed gluten. Then, incorporate the unsalted butter and knead until the dough starts producing slapping sounds against the sides of the mixing bowl.

Step 5: Let it rise

Cover the bowl with plastic wrap or a clean cloth and let the dough ferment for about an hour. Store the bowl in a cupboard or a draft-free area away from heat.

Step Six: Shape

Shape the dough into round balls and insert your choice of filling if any. Place the dough balls into small paper holders similar to the ones for cupcakes.

Step seven: Let it rise (again)

Allow the dough to proof once more in the cupboard, away from heat and drafts, until it expands to about 2 ½ times its original size. To test readiness, gently poke the dough with your finger; the indentation should only bounce back halfway. While the dough proofs, preheat the oven to 200 degrees Celsius.

Step 8: Give it color

Whisk one egg and lightly brush it over the top of the bun. This will create a shiny finish when baked. Ensure to brush only the top surface, avoiding the sides to prevent drips.

Step nine: Bake!

Bake for approximately 18 minutes or until the buns turn golden brown. Once done, remove them from the oven and allow them to cool. Then, they're ready to enjoy!