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If you've ever tried Korean style breads, you'll probably notice these breads!
I've filmed how to make 7 different Korean breads made with ONE dough and the secret of making ever-so-soft, fluffy yet chewy bread is making "Tangzhong" dough.
If you have no idea what "Tangzhong" is, make sure to check this video, with a simple addition, your milk bread will taste to a whole another level 💁🏻♀️
If you're living in Asia (i.g. South Korea, Japan), make sure to use "weight" recipe, NOT "measuring cup" since measurement in Canada vs Aisa is quite different!
📝Tanzhong recipe: Bread flour 55g, water 230g
📝Tangzhong dough recipe: Bread flour 850g, sugar 110g, salt 1t, dry yeast 1.5T, butter 75g, milk 255g, 2 eggs
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