Tangzhong bread

Tangzhong is made by cooking flour and water or milk together. It is used in bread making to make it softer and stay fresh longer.

The very first time that I shared my Sandwich Bread using the TangZhong Method (白方包湯種法) was when I first started blogging, you can see th...

Make the softest and fluffiest White Loaf Bread without using commercial or synthetic bread softener at all using this recipe. Nothing beats healthy and homemade bread!

Super soft white bread recipe using the tangzhong method of bread making. Yeast bread. White bread. Sandwich bread recipe. Homemade bread recipe.

Tangzhong, an Asian technique designed to enhance the softness of yeast bread and extend its shelf life, is being embraced by a small but growing number of bakers. Over the past year we’ve covered the various uses of tangzhong in this blog. Yes, tangzhong is the key to softer sandwich loaves and dinner rolls with better freshness. Yes, it works with whole grains; and you can apply it to most of your favorite yeast recipes, once you understand how it works.

Bread (Tangzhong Method) is easy to make with my step by step tutorial.

You love your grandma’s homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly. You’ve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once they’re out of the oven. Want to make your favorite yeast bread and rolls reliably soft and tender? Tangzhong is the solution.

Ingredients to prepare tang zhong milk bread.

Unlock the secrets of softer, fresher bread with Tangzhong and Yudane, ancient techniques from China and Japan! Dive into the world of high hydration doughs and learn how to enhance texture and prolong freshness with meticulous recipe adjustments, blending time-honored wisdom with modern baking arti

Tangzhong & yudane are dough improvers. Made with slightly different methods, they produce very similar results.

A hearty and delicious loaf of multigrain bread made using the Tangzhong method!

Tangzhong is an Asian technique where some of the flour and liquid from a bread recipe are cooked over the stovetop until thickened, then cooled before being added to the dough. But why?

Japanese milk bread is an incredibly soft, fluffy bread with a silky texture that pulls apart in feathery, cottony layers.

These best-ever Japanese Milk Bread Rolls made with a bread machine will wow you and your family with their soft, tender, and flaky texture.

Tangzhong, an Asian technique designed to enhance the softness of yeast bread and extend its shelf life, is being embraced by a small but growing number of bakers. Over the past year we’ve covered the various uses of tangzhong in this blog. Yes, tangzhong is the key to softer sandwich loaves and dinner rolls with better freshness. Yes, it works with whole grains; and you can apply it to most of your favorite yeast recipes, once you understand how it works.

Its not everyday that you are satisfied with the height of your 100% whole wheat flour bread. I was quite happy when I tried making 100% wwf bread using the autolyse method. But then,...

Tangzhong is one of my favorite methods for extending the shelf life of bread and getting that soft and moist crumbs. Here is my take on applying tangzhong to 100% whole wheat bread that is made without any butter and refined sugar.

Really soft, fluffy bread that stays soft for days. This bread is amazing! Recipe is adapted from Yvonne Chen's "The 65 degree Bread Doctor". This recipe is best made in a mixer or bread machine because the dough is quite soft and sticky.

For as long as I can remember, my mother baked fresh Challah every Friday. The bread was soft, never too sweet, and pulled apart with ease. While Los Angeles at the time was not famous for its bread, my mother was. The oohs and aahs after Hamotzi were quickly followed by everyone’s request for a...