Picspam: Hokkaido Milk Bread with Tangzhong

[a_boleyn]

ETA: For more ideas of ways to use this dough, go HERE.

WARNING: PICTURE HEAVY POST

The recipe for this amazing bread is found everywhere on the net. I referred to this web page which had lots of great pictures of the process, especially of the tangzhong or flour/milk paste, which is cooked first, and then added to a fairly ordinary sweetened,

Comments

[spikesgirl58]

Oh my word, just shoot me now! I want this so much!

[a_boleyn]

If you have a bread machine or a sturdy stand mixer (you have a KA, right) it's actually really easy to make. Problem is you'll want to eat it all as soon as it comes out of the oven. See more ideas here:

http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html

[spikesgirl58]

Yes, that would be my problem. I'd eat it instantly!

[a_boleyn]

I know what you mean. I hate to throw away the other half of the 'tangzhong' I have in the fridge. I'd have to use it today or tomorrow at the latest.

[theoddbirdrant]

Thank you for sharing all the bready goodness :)

[a_boleyn]

I got a bit carried away, I know. I'm sorry.

I'm now out of yeast so no more baking for a while. I ended up throwing away 1/2 a batch of tangzhong cause I was just TIRED of all the baking. Plus I'm also really low on flour too.