Milk bread [tangzhong] from Bake from Scratch Magazine, Jul/Aug 2018 (page 83)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Shewi128 on October 03, 2022

    Cross-posted: How could you go wrong with milk bread? Anyways, this recipe turned out great. I trusted in the process and didn't add a ton of flour before letting the dough rise the first time. It definitely made for a softer dough, so I had to flour the pastry mat pretty well prior to shaping the dough. However, the results were a soft dough with slight lamination from the butter. I would totally make this again.

  • Zosia on November 02, 2018

    Slightly sweet with an incredibly light and fluffy texture. The dough was soft and sticky, and also very elastic, a challenge for me to work with. The stickiness actually helped in the end as the dough stayed put with no spring back as I rolled it out. Shaping directions were excellent.

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