I know I have been missing in cooking once again! I was gone this time because my mom was here visiting for almost a whole month, which means she took over the kitchen. So I have not cooked in forever! What a great feeling. I got so lazy you would not believe it. I had to motivate my self just to start blogging again. Further more to get myself back into the kitchen.
But I am here now again…and hoping to get back into the swing of things. Its so hard though, I got spoiled with my mom cooking Trini food for a whole month. I am pretty sure I gained like 5 pounds in no time. And of course its is freaking cold here already in MN. We literally had like 2 days of summer!
I am pretty sure you are wondering what is this Tangzhong Milk Bread that I speak of.
Tangzhong is a warm flour and water paste or a water roux, traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. It’s a mixture of 1 part flour to 5 parts water, cooked until the starches in the flour gelatinize and the mixture thickens.
It sounds intimidating, but really it is incredibly easy to make with pantry ingredients. I can guarantee you the softest bread you will ever make! It makes the best grilled cheese sandwiches.
Tangzhong is the method of making bread, and instead of water to bind the dry ingredients together we use milk plus milk powder. This bread also has a longer shelf life. It is also known as Hokkaido Milk Bread. If you follow me then you know I have ,made my fair share of breads and this is by far the most successful to date. Everyone who tried it was amazed at how soft it was. Check out the video below to see how I made mine. Stop by my channel and give it a thumbs up!
Click here for Tangzhong Milk Bread recipe.
Be sure to check out my Youtube Channel for more great recipes like this!