Wikipedia
------------------
Japanese Milk Bread Recipe
Japanese Milk Bread Recipe (Hokkaido milk bread)
Japanese milk bread
Japanese Milk Bread (Shokupan) (Video) 食パン
Cereals Canada: Shokupan: Baking an Icon
網路配方
生吐司 （波蘭種，高筋）
Laura's Kitchen 蘿拉廚房 極致生吐司 (隔夜中種法) Shoku Pan （中種，高筋）
【高級生吐司食譜】超紅日本生吐司，柔軟濕潤超拉絲｜烘焙找材料 （不用隔夜。高筋）
------------
YouTube
扛了20公斤麵粉回家，就為了做出最好吃的生吐司！生食パン！
巧兒灶咖 Ciao! Kitchen (比較中種、燙種後使用波蘭種，液體。使用高筋)
電動麵包刀
日本高級生吐司｜Japanese Soft White Bread【用點心做點心】吳克己老師
民視綜藝娛樂 Formosa TV Entertainments （使用中種。使用高筋）
生吐司食譜分享：極軟綿口感 連吐司皮都吃到意猶未盡！ （機器攪拌，不用隔夜。高筋）
written by 頑皮文日記 2022-07-30
世界麵包冠軍教你做！零失敗 《北海道巧克力生吐司》完整教學｜李忠威師傅親授配方
德麥 烘焙園地（高筋。）
日本超綿生吐司 （湯種要隔夜。高筋。攪拌機）
------------------------------
To search: japanese milk bread and food "additives"
- Tangzhong (湯種): The core technique; cooking flour with liquid creates a gel that holds more water, resulting in super-soft bread and extended freshness.
- Milk & Dairy: Whole milk, dry milk, butter, and eggs are essential for richness and tenderness, making it a common non-vegan bread.
- Enzymes (酵素): Used for strengthening gluten and improving dough elasticity.
- Emulsifiers (乳化剤 - nyūkazai): Help blend fats and water, improving texture and shelf life (e.g., DATEM, SSL).
- L-Cysteine (L-システイン塩酸塩): An amino acid used as a dough conditioner, reducing mixing time.
- Potassium Bromate --這台灣禁用---(臭素酸カリウム): Historically used as a strong dough improver for volume, but its use is restricted in many places, replaced by other oxidizers or techniques.
- Ascorbic Acid (Vitamin C): Also acts as an oxidant to strengthen dough
--------------------------
Google Scholar: japanese milk bread and food additives----不易找到
可能要用日文去搜尋
