TangZhong Hokkaido Bread 北海道牛奶麵,

Today, I baked the famous Hokkaido bread again. This time instead of using whipping cream, I just used ordinary milk. The bread turned out just as good. It was very soft. It took me about four hours in all to make this bread because the weather was quite cool today and raining and the dough required a longer time to proof.

For  full detail recipe please visit my website Tangzhong Hokkaido bread

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