How To Make Milk Bread Using Tangzhong Starter
More pictures can be found here or if you want to make them into rolls: http://hungrymoomoocow.blogspot.com/2013/08/japanese-milk-bread.html Super sticky dough but super soft bread Not dense…
25 Responses to How To Make Milk Bread Using Tangzhong Starter
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hahaha, Decoration is cute! Thank you!
Blanca Taborda
March 20, 2015 at 4:27 pm
Hello
This recipe is wonderfull but i need the ingridiens in grams or ml could
you write it please…..thx
Gizli Sevgilin
March 20, 2015 at 4:32 pm
Hi Kim, I wanna know, if I don’t have to do the folding like you did? would
it be rising ?
Julie T
March 20, 2015 at 5:16 pm
What’s the black stuff in the bottom of the pan made of?
Robert Stuart
March 20, 2015 at 5:31 pm
Just curious–why do you make 1 cups worth of roux if you only use 1/2 cup
of it? By the way, this bread looks awesome, and I WILL be making it this
weekend. Thanks so much for sharing this!
OhioAngel
March 20, 2015 at 6:26 pm
Do u used rapid rise active yeast or dry active yeast
Lulu Vang
March 20, 2015 at 7:24 pm
I did this bread and it is super soft and delicious, love applying tangzang
method into all my bread recipes, so little effort and guaranteed super
softness, thank you
Milka Namina
March 20, 2015 at 8:00 pm
Can I ask Q ??? What is C.flour????
katee678
March 20, 2015 at 8:24 pm
i try ur recipie ,its really nice ,soft and fluffy!! thk u to share this
recipie!!!
Diana Dias
March 20, 2015 at 8:44 pm
I don’t understand why my dough is not sticky at all. Is it because my
butter’s not watery mixed with the milk?
ickleronny
March 20, 2015 at 9:24 pm
i just made this dough. i didnt see this vid before tho. i was attempting
to kneed the dough by hand for over 15 min using the Bertinet method(for
sticky dough) but with no results. finally i sucked up my pride and doused
it with flour and put into my kitchenaid. 10min later i had a decently
smooth dough. i was so happy it finally came together. the meal was perfect
and will do again with my KiTCHEN AID. GOD BLESS IT!
ddq123
March 20, 2015 at 9:31 pm
My dough is all tough and not all gooey like yours and I did everything you
said
Andrea b
March 20, 2015 at 9:33 pm
what do you with the other half of the roux that you don’t use?
Kay Lynn
March 20, 2015 at 9:52 pm
Thank for reply m back…:)but I have other Q ….what kind flour did u use?
katee678
March 20, 2015 at 10:11 pm
Thanks for sharing this easy and delicious recipe 🙂
sweettooth leo
March 20, 2015 at 10:52 pm
I baked it today, it is super soft and very delicious. Thank you very much!
<3
bocimano
March 20, 2015 at 10:53 pm
zeisha mark
March 20, 2015 at 11:34 pm
good job
bigote0690
March 21, 2015 at 12:29 am
i’m happy that ur measurement is not grams, sometimes it’s hard to follow
some recipes that using grams we’re not using grams here & most in cups
and oz or ml, thanks for ur recipes by the way can i ask? as you bake in
the oven did you put your bread to the middle rack, top or bottom? thanks
again
isa della
March 21, 2015 at 12:36 am
if you’re only using half of the water roux, why not make the half amount
from the start?
VictoriaKai
March 21, 2015 at 1:14 am
I used the middle rack~ I recommend getting a kitchen scale, it has oz,
grams, pounds and everything~ Happy Baking! =D
Sarah Kim
March 21, 2015 at 2:00 am
I made the rolls. It’s delicious! Thank you for sharing with us. I love the
rolls.
aree3517
March 21, 2015 at 2:03 am
you need a tripod!
Simon Kim
March 21, 2015 at 2:10 am
I need my brother’s tripod!!
Sarah Kim
March 21, 2015 at 2:15 am
Thank you for shwoing us how to make this style breat. I like you
video…:-)
aree3517
March 21, 2015 at 3:05 am