I'm really satisfied with these bread and buns. They were really soft and fluffy. They stay soft the next day without any artificial ingredients to make them stay soft and also without the need of reheating them. This method of making the bread is called 65 degree tang zhong bread @ water roux bread. Recipes adapted from here and here. Try it and you will know. :)
2 comments:
Goodness me....my wife is starting to sound like a bakery/pastry chef!! All these fancy terms!
hehe... it is never too old to learn new things ;)
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