Comments on: Japanese milk bread- How to make the softest, lightest and fluffiest bread ever

By: Mangesh

Mangesh — Thu, 28 Sep 2023 07:58:04 +0000

Amazing recipe, I am going to try this soon at my home. Thanks for sharing

By: KP Kwan

KP Kwan — Fri, 19 May 2023 03:15:36 +0000

In reply to Ann. Yes. It will make it looks much better.

By: Ann

Ann — Thu, 18 May 2023 04:15:36 +0000

When making a loaf is it necessary to divide the dough and make two or three blobs in the pan?

By: KP Kwan

KP Kwan — Wed, 01 Mar 2023 07:10:04 +0000

In reply to Janet. I never tried adding tangzhong to french bread. I would likely leave the tangzhong out of the French bread and other hard-crust bread recipes, as the purpose of tangzhong is to make better soft bread.

By: Janet

Janet — Fri, 24 Feb 2023 16:15:16 +0000

Can TangZhong be cold fermented in the fridge overnight, will it add flavor to say french bread?

By: KP Kwan

KP Kwan — Sun, 13 Mar 2022 01:09:16 +0000

In reply to Donna. Great to know that you love it :)

By: Donna

Donna — Sat, 12 Mar 2022 18:11:23 +0000

OMG… tried this recipe for the first time!
It will now be my go-to recipe forever!
Thank you.

By: KP Kwan

KP Kwan — Fri, 05 Nov 2021 01:44:42 +0000

In reply to M.

Hi M,
Thank you for sharing your experience. You can use less sugar and wheat flour. I would think the texture will be slightly denser due to whole wheat, but other aspects will remain the same.
KP Kwan

By: M

Mon, 01 Nov 2021 16:33:52 +0000

Thank you for this great recipe. It worked so well both as a simple fluffy bread and as cinnamon buns (I mixed some cinnamon, light brown sugar and very soft butter and brushed the dough with it before rolling them).
Mixing the dough took much longer time for me, maybe my mixer is not so strong. Also as some others commented I had some lumps in my dough too. Can that be because of mixing the flour and yeast for few min. before leaving it to autolyze? They were not mixed well after half a min. mixing.
I’ll try mixing less this time to see the result.
Shall we use whole wheat flour for this bread too? How could that be done? What about reducing the sugar? I want to bake it for a diabetic person as a not sweet bread.
Thanks

By: Lor

Lor — Thu, 01 Oct 2020 22:26:29 +0000

Thanks for the recipe.
Did want to mention that the tang zhong is also described as a roux, which is a French term.
This has been in use as the start of sauces and pastries.
Most commonly known would be choux pastry with which you make eclairs and profiteroles.
So not in bread that I have seen, but close.