The fluffiest and easiest Japanese milk bread I've ever tried using Tangzhong method. It's soft and fluffy as cloud and it can stay soft for days.
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Ingredients:
Tangzhong:
- 17g bread flour
- 85g water
- 310g bread flour
- 12g whole milk powder
- 35g sugar
- 5g yeast
- 47g soft unsalted butter
-1 tsp salt (5g)
- 70g warm milk
- 1 large egg (50-55g)
- Tangzhong
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