The Tangzhong method is a technique I use in my baking (especially for soft breads like milk bread or sandwich loaves) that involves cooking a portion of the flour and liquid into a roux or paste before adding it to the rest of the dough. This method originates from East Asian baking, particularly from Japanese yudane and Chinese tangzhong methods. 🌾 What It Is: Tangzhong is a cooked mixture of: • 1 part flour • 5 parts liquid (water, milk, or a mix) This mixture is gently heated to about 149°F

1M views · 676 reactions | Fluffly Ube Milk Bread by Katlieu (Tangzhong and Ube Halaya Butter recipe)  Ingredients: For the milk bread dough, please refer to the milk bread recipes in either Modern Asian Baking at Home or Modern Asian Kitchen cookbooks. You can also find milk bread recipes on modernasianbaking.com For the perfect Tangzhong to add to any milk bread recipe 3 tablespoons bread flour ½ cup milk or plant-based milk | Tasty | Facebook

151K views · 1.4K reactions | I’m still tangin’  The humble...