Milk bread is known for its incredibly soft and pillowy texture. Here’s a recipe that incorporates the tangzhong method, which helps to create that signature softness:
Ingredients:
For the Tangzhong:
1/4 cup (50g) bread flour
1/4 cup (60ml) whole milk
For the Dough:
1 tablespoon active dry yeast
1/4 cup (50g) granulated sugar
1 teaspoon salt
1 large egg
1/4 cup (50g) unsalted butter, melted and cooled slightly
2 1/4 cups (280g) bread flour, plus more for dusting
1 tablespoon milk, for brushing
Instructions:
Continued on the next page
How To Make MICHELLE’S ULTIMATE BEEF STROGANOFF CASSEROLE
The Easiest And Hassle-Free Way Of Cooking Bacon
Homemade Beetroot Juice to Strengthen the Body
The Best Chili Parlor Chili Recipe
Savory Baked Spaghetti with Homemade Meatballs
This Incredible Plant Kills Cancer Cells in As Little as 48 Hours! It Outperforms Chemotherapy by a Factor of One Hundred
How to Cook Scrambled Eggs Perfectly Every Time
Nana used to make this on the regular, and now we do! So refreshing and tasty! We make a huge batch and drink it over several weeks!
Chicken Soup Misua – A Comforting Filipino Classic
