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Hokkaido Milk Bread (Tangzhong Water Roux Method)

Dessert First
  • minutes
  • Serves

INGREDIENTS

25 g

bread flour

100 milliliters

water

125 milliliters

whole milk, lukewarm

2 1/4 tsp

active dry yeast

350 g

bread flour

60 g

sugar

1 tsp

salt

1

large egg, plus another for egg wash

30 g

unsalted butter, room temperature