RecipeMuncher

I just love this Japanese style bread. This cinnamon rolls are made from the water roux or Tang Zhong. From this basic dough you can make it into any Asian style buns. Tang Zhong method produce soft and moist bread and therefore you don’t have to add any artificial bread softener or improver to your dough. Ingredients: 250 grm bread flour2 tbsp of milk powder80 grm Tang Zhong/water roux - recipe here 105 ml warm water½ tsp salt40 grm sugar7 grm dry yeast30 grm butter For the fillings: 4 tbsp (...)