Milk Bread
₹40.00
Regular bread with the goodness of milk and sugar.
Description
Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles.
Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled — a matter of 10 minutes at the stove — you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
Nutritional Facts *
- For a Serving Size of 1 slice (30g)
- Calories 70
- Calories from Fat 9 (12.9%)
| Value Per Serving | % Daily Value* | |
| Fat | 1g | – |
| Sodium | 140mg | 6% |
| Carbohydrates | 14g | – |
| Net Carbs | 14g | – |
| Sugar | 1g | – |
| Fiber | 0g | 0% |
| Protein | 3g | – |
*Nutritional information values from internet sources for references.
Additional information
| Choose Variants | 1 Pac |
|---|---|
| Ingredients | All Purpose Flour, Dry Yeast, Milk, Salt, White Sugar |
| Best Before | 3 days from the date of packing (when stored in an airtight container) |
| Manufactured by | Shreem Sweets and Bakery |
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