Years ago I posted an Asian Soft Milk Bread (aka Hokkaido Milk Bread) recipe where I introduced TangZhong (aka water roux), a slush made from liquid and flour, to make the bread incredibly light and flavorful. That original recipe went on to become one of my most popular recipes on this site and for a moment I questioned myself if I should have been a … Continue reading Soft Asian Milk Bread Hand Knead Method 牛奶麵包