Asian Milk Bread or Hokkaido milk bread has become the typical staple in Japan. It is as light as a feather and can tear apart like cotton when it is fresh from the oven.
Imagine a loaf of white milk bread that has a feather-like texture, so soft and fluffy. You can literally tear a piece off the bread to see the texture. Both avid and beginner home bakers are searching for an ultimate milk bread recipe and there are quite a few recipes out there.
Most milk bread recipes use Tangzhong, a kind of roux, to get the soft and fluffy texture. This recipe is an easy milk bread without Tangzhong.
What Is Tangzhong?
Tangzhong is a paste of flour cooked in water or milk, which is used to improve the texture of bread, making it soft and fluffy. It is widely used in most Asian style milk breads or rolls. Tangzhong makes the bread softer and stay fresh longer.
Milk Bread Recipe Without Tangzhong
Needless to say, Tangzhong makes the Asian Milk Bread soft and fluffy. But I came to realize that you can still make a feather-like milk bread without Tangzhong. Heavy whipping cream in this milk bread recipe brings a beautiful loaf of bread that has ultimately soft, tender, and moist texture. It is much easier and quicker than the traditional method, and your bread will stay fresh up to 3 days.
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