RecipeMuncher

I always wonder why the bun sold in Chinese or Asian bakery always stay soft and moist even after days.I even bought bread improver to add into the dough when I make bun but the texture is nothing like the bun I bought in Chinese bakery..Well,I saw many blogger especially the pro-baker blogger who use tangzhong starter “??”or Water roux starter to make wonderful and long-lasting freshness bread. I always said I want to try tangzhong or water roux method when making bun or bread but don̵ (...)