Comments on: Hokkaido Japanese MILK BREAD Recipe — fluffiest loaf & stays fresh longer?! –Tangzhong Method

By: Bradley Zichterman

Bradley Zichterman — Mon, 06 Feb 2023 23:24:54 +0000

I just made this recipe and it is AMAZING!!!

BM S — Mon, 06 Feb 2023 23:24:54 +0000

Great explanation – making this again today but this time thinking that Ananpanman has beans for brains. ❤

True blue! — Mon, 06 Feb 2023 23:24:54 +0000

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

Jordan Huguenard — Mon, 06 Feb 2023 23:24:54 +0000

Wait…what kind of water are you using? That didn't look like normal water, it looked like rice water

Terri myers — Mon, 06 Feb 2023 23:24:54 +0000

I love the happy dance! Heading for the kitchen.

Trudy Ledgister — Mon, 06 Feb 2023 23:24:54 +0000

Can you use the tangzhong method in any recipe following the same process of milk, water and flour?

Chocobo0Scribe — Mon, 06 Feb 2023 23:24:54 +0000

I’ve made this with my sourdough starter! Also makes for good buns for char siu baos

Scott Rasso — Mon, 06 Feb 2023 23:24:54 +0000

Looks great! I'm going to try this with my sourdough starter.

mildred mccarson — Mon, 06 Feb 2023 23:24:54 +0000

Doesn't work the same with gluten-free milk bread

gldnglow — Mon, 06 Feb 2023 23:24:54 +0000

Just made it!