Soft Hokkaido Milk Bread 新手必學 ● 湯種麵團做法

The water roux also known as a tangzhong is a method used in breadmaking to create soft and fluffy
bread which was originated by the Japanese. Incredibly soft, fluffy, pillowy milk bread made using a water roux starter allows bread to stay fresh for longer without needing to use artificial preservatives. once you try it, your house will smell like a bakery. I love the smell of