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Tangzhong or water roux is a cooked mix of flour and water used in breadmaking. It makes the bread softer and increases its shelf life. Making breads with cooked starches is a common technique found around the world. It makes the bread softer and is of great importance when working with low gluten and gluten …

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Hokkaido Milk bread or Japanese milk bread is one of the softest and freshest tasting milk bread ever. This has a very nice oven spring and the bread is very spongy and tastes incredible even when toasted plain . It uses the tangzhong method to enhance the bread’s softness and keeping qualities.

Read More about How To Make The Softest Spongiest Milk Bread – The Hokkaido or Japanese Milk Bread