{"html":"<iframe src=\"https://hatenablog-parts.com/embed?url=https%3A%2F%2Fnaotoj.hatenablog.com%2Fentry%2F2014%2F11%2F09%2F000000_1\" title=\"Hokkaido Milk Bread - Hole In The Wall\" class=\"embed-card embed-blogcard\" scrolling=\"no\" frameborder=\"0\" style=\"display: block; width: 100%; height: 190px; max-width: 500px; margin: 10px 0px;\"></iframe>","height":"190","provider_url":"https://hatena.blog","description":"\u30cf\u30d5\u30dd\u30b9\u30c8\u306e\u8a18\u4e8b\u3002 How To Make Japanese Milk Bread At Home\u300c\u65e5\u672c\u306e\u30df\u30eb\u30af\u30d6\u30ec\u30c3\u30c9\u300d\u3068\u3042\u308b\u3002 When I first set out to make Hokkaido milk bread from scratch, I was nervous. These sky-high, snow-white loaves are the cornerstone of any respectable Asian bakery -- feathery soft yet rich and decadent, with wisps of bread that pull \u2026","type":"rich","author_url":"https://blog.hatena.ne.jp/naotoj/","categories":["\u305f\u3079\u3082\u306e","\u30d1\u30f3"],"blog_url":"https://naotoj.hatenablog.com/","blog_title":"Hole In The Wall","title":"Hokkaido Milk Bread","width":"100%","published":"2014-11-09 17:00:00","image_url":null,"url":"https://naotoj.hatenablog.com/entry/2014/11/09/000000_1","provider_name":"Hatena Blog","version":"1.0","author_name":"naotoj"}