This Japanese milk bread is the softest, lightest & fluffiest bread ever. Easily convert your regular bread recipe & you will never look back. I guarantee. The Tangzhong is the secret and you can use it for any bread.
Hokkaido Milk Bread employs the tangzhong method where a pudding like roux (made up of flour and liquid) is first cooked and then added to the rest of the ingredients for the dough. When the roux is heated, it helps leaven the bread. It also locks in the moisture thereby adding lift, fluff and softness to it.
Milk bread is also rolled in a certain way (unlike traditional shaping) so that when baked, it helps heighten the bread which equals more fluffiness. Butter is added later to allow the gluten to form a strong network (fat makes things slippery).
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