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*|
*Nutritional information values from internet sources for references.
All Purpose Flour, Dry Yeast, Milk, Salt, White Sugar
3 days from the date of packing (when stored in an airtight container)
Shreem Sweets and Bakery