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Approaching the charm of local bread bread in Nagano
Milk bread with plenty of cream on fluffy dough.
「 Ginza NAGANO It is a local bread in Nagano prefecture, which is very popular.
Why don't you find out how this bread was born, loved by people, what characteristics are, and find your own "recommended milk bread"?
Vol.1 Follow the roots of milk bread
Vol.2 Discerning milk bread loved by the local area
Vol.1 Follow the roots of milk bread
Milk bread loved by Nagano citizens for many years, regardless of age or gender. Many of the citizens of the prefecture, as a matter of course, were convinced that they were everywhere in the country, but recently they realized that they were Nagano local. It is probably because many bread shops in the prefecture made milk bread with original specialty recipes, and large bread makers manufactured milk bread for Nagano Prefecture.
Exploring the roots, there are various theories, but the birth was around 1955, just after the war. The bread shop "Wakazu Bread" in Ina City is the origin. One day, there was a person who came to buy bread early in the morning to work at the construction site of Miwa Dam, which was under construction. However, the bread craftsman in the store had nothing to sell before baking the bread, so he cut the flat bread that was baked with bread powder the day before, and offered a butter cream for confectionery. It is said that it was the beginning.
The president who saw the situation thought, "This can be sold," and named it "milk bread" and commercialized. When the food situation was not yet good, it seems that milk has spread because it was delicious and nutritious.
Due to the growing reputation, the president of the store suggested, "Because it is a good product, you should teach bread shops in the prefecture and spread it." He also served as the chairman of the Nagano Pan Association, so we held a workshop on milk bread. Thus, milk bread spread throughout the prefecture.
A synonym for such milk bread is an illustration of a retro and cute package with boys drawn on a white background. In fact, this picture is not particularly official, but it is a mysterious being used in several bread stores in the prefecture, and it is one of the reasons why milk bread is still popular at the time.
The original illustration is the Kanemaru Bread Store in Fukushima, Kiso -cho. A picture of my mother sketched on the childhood of the current shopkeeper is a package. The image of "milk = supplementing the nutrition of children" seems to have become a further popularity.
So why is this illustration different from each store? Kenji Kobayashi, the second generation of Kobayashi Kobayashi, founded in 1949, founded in 1949 in Toyono, Nagano City, one of the stores that still uses old -fashioned packages.
"According to my father's father, I had been making milk bread since the 1950s, but the trigger was exactly the boy's package. At that time, when I was starting to make milk bread at each other bread store in the prefecture. , A packager came to the store in a Japanese confectionery store to the business of milk bread bags, and heard that "milk bread is now on sale" and thinks about the manufacturing method by trial and error. "
In this way, there were stores in various places that adopted the same package depending on the business of the trader. However, around 2001, the pattern was abolished. Therefore, Kobayashi Confectionery gained the permission of the manufacturer, raised its own version, added a new store name, and continued to use it.
"Some of the stores that used this package seemed to have made the version as well. We have the exact same pattern, but we may have added some original elements in each store. But the picture is slightly different depending on the store.
Mr. Kobayashi talks like this. Similar packages are still seen in bakery stores in the prefecture, which is a remnant of each store's original version with the discounted edition of the trader.
From around 2018, we sold T -shirts with this pattern as a motif in Kobayashi Seika. It has gained popularity from the young generation who says "nostalgic" and "I grew up with this taste", and it seems that many people come to the store in search of goods now.
Designs that have been loved for a long time and have not changed now can be learned even with attachment and security since childhood. Not only the taste of milk bread, but also the warm Showa -style package, and now and in the past, it may be one of the reasons for many people to yearn for.
References: Public Interest Foundation Issued "Mind Shinshu" (Vol.62/September 2019 issue) P17-18 Published "Everyone Love! Dairy Bread World"http://www.mdnagano.or.jp/mind/62/vol62.pdf#page=18
* This article is information as of February 2023. Please note that the handled products are subject to change.
Vol.2 Discerning milk bread loved by the local area
Kobayashi Kobayashi Kenji Kobayashi Co., Ltd.
By the way, the retro package is also a popular Kobayashi confectionery, but there are many fans with its taste, and in the Nagano Kita Shinshin area, there are many people who think of "Kobayashi Kobayo". However, in the 1960s, when he started milk bread, he was a Japanese confectionery shop, and there was no butter cream like other stores that handled Western confectionery, so he had a lot of trouble making cream. At first, it was simple to whip the shortening with sugar, but Kobayashi says, "It was a time when I was sweet because I was short of supplies at that time," said Kobayashi.
I came to use butter cream only after Kobayashi, who studied Japanese and Western confectionery at a confectionery school in Tokyo in 1979, joined Kobayashi Seika -dashi, a home run at home. We also provided a lot of Western confectionery, and also manufactured butter cream for milk bread. However, as the amount of Western confectionery increased, the supply of butter cream has become unable to keep up, and the current mixing milk paste whipped cream has been used for more than 30 years.
On the other hand, the manufacturing method of dough without yeast food is almost the same as the beginning. During the confectionery school, Kobayashi studied bread -making from Saturday to Sunday, but he taught and inherited the fabric of milk bread from the predecessor. The only thing I changed in the recipe was that about 20 years ago, I started using liquid fats ( *) instead of margarine. The moist feeling has increased and the mouthfeel has improved.
( *) A liquid containing vegetable fat and milk fat
At the same time, wholesale sales started. As the assortment of bread was enhanced, Kobayashi had been worried about quitting milk bread several times, as the proportion of milk bread at the store was decreasing. However, he was confident in the taste, so he continued to manufacture.
One day, I received a request from a sales manager of a department store who was impressed by eating milk bread from the store to say "I want to handle it as a product from tomorrow", and immediately started the wholesale business, and I was in the spotlight at once. like. "I was surprised at the momentum," said Kobayashi. It has been wholesale to local supermarkets who heard rumors, and is now popular enough to ship outside the prefecture.
Kobayashi Seika's milk bread that attracts many people. I learned a little about how to make it.
[Making fabric]
In the morning, we start preparing at around 4:30. Fermentation uses two fermented rooms, and in winter when it is cold and does not progress, fermentation is used for a long time.
After the primary fermentation, the gas is firmly removed with both hands, divided into the molding. Let the final fermentation.
【bake】
Up to 9 pieces (54 pieces) are put into large kilns that can be burned. Bake at 196 ° C for 11 minutes. When there are many, 80 pieces (480 pieces) may be baked.
【cool】
The finished dough is applied to the surface with salad oil to prevent drying, 30 to 45 minutes in winter, and cool in the summer to cool.
[Cut]
When it gets enough, cut the top and bottom in half with a long blade bread knife. It is only for manual work that the center of the bread fabric, which is different and shaped, can be equally separated.
[Apply cream]
After weigh the cream, apply it evenly with a spatera and make it a large milk bread. Cut this into 6 equal parts. It also sells huge milk bread that cannot be separated, and is popular for parties, dinner with friends, and family events.
[Pack in a bag]
Finally, carefully pack the cream on the edge of the bag, and then seal it. At around 10:30, it will be lined up in stores.
[Pack in a bag]
These handmade manufacturing methods that are unique to handmade are also elements that enhance the taste.
"It is familiar to customers of all ages, and employees are happy to work. Thank you."
Mr. Kobayashi's gratitude must also support the popularity of milk bread at the store.
Kobayashi Kobayashi Co., Ltd.
Address: 1083 Toyono, Toyono -cho, Nagano
phone:026-257-2267
* This article is information as of February 2023. Please note that the handled products are subject to change.
