Japanese milk bread uses tangzhong, a cooked paste of flour and water, to increase the moisture content in this loaf, yielding one that rises taller and stays fresher longer. 🍞 Here’s how to make it. 🔥 New videos every Thursday and Saturday 8 pm EST.
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Please do a bao recipe!!!
Just made it!
Doesn't work the same with gluten-free milk bread
Looks great! I'm going to try this with my sourdough starter.
I’ve made this with my sourdough starter! Also makes for good buns for char siu baos
Can you use the tangzhong method in any recipe following the same process of milk, water and flour?
I love the happy dance! Heading for the kitchen.
Wait…what kind of water are you using? That didn't look like normal water, it looked like rice water
That was beautiful and easy to follow. Thank you. I love how your bread came out of the oven. I hope mine will be as good as yours
Great explanation – making this again today but this time thinking that Ananpanman has beans for brains. ❤
Back in the good ol' days, when schools had cafeterias AND REAL KITCHENS(!) WITH ACTUAL REAL LUNCH LADIES
(The depraved indulgence of it all!)
…these were the yeast rolls that were baked fresh almost every week, and served with lunch.
i love that you explain the science 😭❤️
Can someone explain why kneading the dough in a stand mixer with the hook just seems to make the dough very sticky? Happens every time.
3 years later: she posted a “Giant Bao” recipe 8 days ago:)
Oh Emmy, you are such a delight for us to watch everything you make, Im sure I’m not the only one that smiles when we watch you, and laugh out loud when you make mistakes! (So glad you don’t edit them out 😂). I instantly subscribed when I watched you carving a geoduck. Omg that was hilarious!
I’m going to try making that bread right now, I’ll let you know if (when)I succeed.
Cheers from Japan 🥂😊
SVP peut on avoir la recette en Français ? MERCI
This is my favorite make at home bread. I don't eat processed sugar so I changed the quarter cup of sugar to two tablespoons of honey and I like that better. It's less sweet which is more to my taste.
This bread is amazing! Very soft and delicious! I added 2/3 a cup of liquid milk as it wasn't listed in the recipe the exact measurement of milk and it turned out amazing. Also added 3 tablespoons of powdered milk to the dough to enrich the flavor. Overall it's a great recipe thank you
Girl- how much milk did you pour into the tangzhong to cool it off?!? 😮
so how much milk do you add the second time around?
Did u put in milk powder?
Hi can I make without eggs please. South Africa
What was in the 3 first tbsp of water? Water was white-ish in color
I just made this recipe and it is AMAZING!!!