Japanese Milk Bread (Ultra-Fluffy Pullman Loaf)
Japanese Milk Bread (Ultra-Fluffy Pullman Loaf) Soft • Tall • Feathery • Slightly Sweet This bread uses the Tangzhong (water roux) method, which gelatinizes part of the flour before mixing. That lets the dough hold more moisture, giving you that insane rise and pillowy texture you see in the photo. Description Japanese Milk Bread is … Read more