Japanese Milk Bread (Tangzhong Method)
An impossibly soft, fluffy, feathery-light sandwich loaf made with the tangzhong method: a little flour cooked with milk and water into a thick paste that lets the dough hold more moisture, giving a tender, pull-apart crumb that stays fresh for days. Baked as four rolled logs in one pan.
At a glance
Ingredients and method are in the app
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