Tangzhong bread
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The very first time that I shared my Sandwich Bread using the TangZhong Method (白方包湯種法) was when I first started blogging, you can see th...
Like fluffy, sweet bread instead of crusty, flaky ones? Come learn the Yudane & Tangzhong methods for your home-bakes!
Bread (Tangzhong Method) is easy to make with my step by step tutorial.
The goal of this tutorial is to show you how to prepare a tangzhong properly to draw the maximum benefits from it. The bread will stay soft for days and the quality and taste of the bread improves as well.
F O R M U L A (For a loaf tin size 20 x 10 x 8 cm) Orange Tangzhong 25 g bread flour 125 g fresh orange juice Dough 220 g bread flour 60 g durum wheat semolina 60 g sugar 5 g milk powder 5 g dry yeast 4 g salt 50 g egg (1 medium egg) 30 g whipping cream 27 g whole milk 95 g Tangzhong 5 g vanilla extract 25 g softened butter Orange zest 3 tablespoons of pure cocoa powder M E T H O D For the orange Tangzhong. In a pan, dissolve flour in orange juice. Heat over medium hea
Make the softest and fluffiest White Loaf Bread without using commercial or synthetic bread softener at all using this recipe. Nothing beats healthy and homemade bread!
Incredibly fluffy and soft Japanese-style milk bread rolls that stay soft for days without preservatives. This bread uses a technique known as the tangzhong method to keep the bread soft. It's great to make for the holidays because it can be made ahead of time.
One of my pastry goals for 2015 is to start making more Asian pastries. I grew up poring over the Betty Crocker and Better Homes and Gardens cookbooks on my mom’s shelf, but I also remember the red bean and sesame-filled buns, flaky egg custard tarts, and fluffy breads from the Chinese bakeries and […]
