Shokupan

Japanese white loaf made with tangzhong or yudane: a part of the flour is cooked with water or milk into a paste before it goes into the dough. The cooked starch holds much more water, so the crumb is soft, fine and slow to go stale. It holds milk and sugar. Both let the crust brown at a lower temperature than plain bread. Toast it at medium-low heat. The crusts and heel thicken a soup when blended in. The starch is already gelatinised, so it gives body fast.