Why do many people in China who have eaten real western bread say they don't like it?

European traditional bags have been the staple food in many places in Europe since ancient times, and their characteristics are big! A loaf of bread is more than one kilogram thick! Generally, the skins are very thick, some of them are a little hard, and the taste is very simple. Only the wheat aroma of raw materials and the aroma produced by fermentation and baking are chewy, with crisp and hard skin and soft and tough heart.

For China people, it may be unacceptable to eat it for the first time, especially if they stutter empty. Refer to Dalian in Harbin. Of course, there are many kinds of Opel, not all of which are sold in China market. Most bread is actually Japanese bread.

The Japanese first made bread by learning the western way of life. Because Asians don't take bread as their staple food and are not used to the original simple taste and rough taste of European bread, the Japanese have improved it. Instead of making those big and hard traditional European breads, they have added oil, sugar, eggs, milk and other raw materials to the basic raw materials of flour and yeast to make various fancy bread varieties that can be used as staple food and snacks, which are more easily accepted by the Japanese people. Later, this form was not only popular in Japan, but also spread all over China, China and South Korea after a long period of development. It has also led to the exposure of most Japanese people to Japanese bread since childhood.

Let's just say that if you take a country rye bread and punch it without cutting it, your hand will definitely hurt, but the bread may not be all right.

Then punch according to Hokkaido toast, not too hard, and the punch will definitely collapse properly.

Nowadays, with the deepening of global cultural exchanges, we are accustomed to Japanese bread and gradually begin to yearn for the true colors of European bread. No matter in Japan or China, there are many "European bakeries" that have returned to the original. Many of them are soft European bread under the banner of European bread. Soft European bread is not really European bread. Soft Europe is also improved according to Asian tastes, adding sugar, oil and cheese, which is far from the real staple food.