Milk Dinner Rolls (Tangzhong Method) 湯種牛奶小餐包

I am sharing with you today my recipe for a very tasty, soft and fluffy basic bread dough. It is made with a milk-based Tangzhong and proofed then baked in an oblong cake pan. Upon baking the rolls would attach to each other and become a pull-apart bread. When you tear the rolls apart you... Continue Reading →

Hokkaido Milk Pain de Mie (Tangzhong Method) 湯種北海道牛奶頂角吐司

A couple of days ago my younger son suddenly said to me, “Mommy, can I have the bread you made that is very soft?” so here I baked this Hokkaido milk bread again. I employed the tangzhong method here as it made the bread so pillowy and fluffy. A dough made with tangzhong could trap... Continue Reading →

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