Tangzhong Soft Bread / Michael Lim

[@susangoh9900]

I have tried over a dozen times never succeeded in bread making and on the verge of giving up! Your recipe is so so good and the bread is still soft on the 2nd day😱. It’s a definite keeper. Thank you so much and your video helped tremendously!

[@olivialam5311]

I just tried this recipe. The bread turned out really soft. Now I can make bread using all purpose flour instead of bread flour. Thank you, Michael!

[@Mr.SLovesTheSacredHeartofJesus]

Yes, you can.

[@inesdelocksley5776]

Hello! What was the size of the pan you used?

[@lowkweehua8588]

1、

[@janetrowe6911]

Just made this and it is amazing added half cup of whole wheat flour you won’t notice it was there, light airy long lasting and stayed fresh for days. Made a bread pudding with the last of it and it held up beautifully.

[@ShamimAhmed-zo2su]

What was size of loaf tin. Please help

[@verawong2117]

Thank you Michael for such wonderful bread. I make half of the recipe and it still turn out well. I use evaporated milk cause I am running out of full cream milk and added 2 table spoon of milk powder cause I didnt use full cream milk for the TangZhong but only water (thats the danger when I forget to check my supplies at home).

[@ruthwalters9179]

Thank you Michael. I do know the difference now. A poor decision at the time. Made this lovely bread again and turned out beautifully. From Canada Ruth

[@tinaalvarez2225]

You are a wonderful Chef. All of your recipes come out beautifully. Thank you for teaching people your techniques and formulas

[@patrickbcox]

Finally a recipe that is honest about the mix time. So many of these recipes say to mix for 5-8 minutes or so. I can never achieve the correct dough texture and strength after that period of time. 15 minutes is about right.

[@9yassy9]

I don't bake much unless it's a pre mixed box & all lol but decided to give it a try & 100% happy with the results. Thanks for covering step by step, it helped a lot!! :)

[@DG-mv6zw]

Watching Michael make this is a complete joy to watch, so just imagine tbe taste. Wonderful recipe. I'll be making this tomorrow for my wife. Self isolation has its upside. 😀

[@davidmoon7227]

I’ve made it twice and the family loves it. Thank you for the great recipe.

[@debbyarief]

I made this today! I substituted all purpose with bread flour, it turned out amazinggg 😍 my family loves it! Thankyou for the recipe

[@sherling9730]

I made half half Half bread flour and half all purpose flour it's amazing.

[@hdlpm1741]

The flour he says is what I have in the house? The normal one?. It's cause I don't have bread flour and I want the bread like that. Please tell me

[@sherling9730]

@@hdlpm1741 His bread recipe itself is perfectly fine... We just changed a bit to level up our bread. The plain f. Is very soft and chewy I balanced the texture by adding bread flour to it.

[@debbyarief]

HDLPM 2020 I think he meant normal AP flour, but personally I choose to work with bread flour since in my country there is only one brand of flour (I live in SE asia and we don’t really use flour that much) and they made better quality bread flour than the AP flour, so I think AP flour would be fine 👍

[@marials9245]

I really appreciate the amount of details you give us for the recipe, thanks a lot, it looked really yummy and delicious!!

[@nora1810]

Thank You Mike for this wonderful recipe. Its very soft unlike other bread recipes i tried. Its so easy to make too

[@linhn.9456]

I've just made it. It's so soft and...yummy! Thank you so much, Michael.

[@catherineyewyinleng825]

Hi! Micheal just bump into your channel. And I love bread making . I am a newbie. Craving to learn how to make the dough . Always fail in the dough process . Tks for this east recipe. Must try one day. Appreciate your generous sharing

[@yvontea5109]

What a beautiful recipe and video!! Can’t wait to make it tmr!! Tks again Chef Michael! 😍🍞👍👏☀️

[@ruthwalters9179]

So many thanks Michael, I'll run out of space. A pure pleasure to watch you work. I'll treasure this recipe and make it many times. Thank you again. From Canada Rutjh

[@radenmasandalusia]

Hello Micheal, Thank you for your sharing. I did yesterday and it successful.

[@martinvanderknaap349]

Dear Micheal lim, yuo are really amazing chef,I love to see you channel every time ,regards van der knaap

[@امالبنون-ن1ص]

من اروع ما يكون ارجوك يا شيف ميشال اكثر لنا من المخبوزات والمعجنات لشهر رمضان ارجو ان تترجم وتفهمني

[@LJHomecooking]

I dont have mixer..but will definitely try this one. Thanks for sharing.

[@cupcakeladyattie2578]

Thank you for a beautiful recipe you are helping me feed my family in Ramadan and lockdown stay safe chef Michael 💓

[@linhn.9456]

OMG! My family will finish this bread soon. Again, thank you, Michael. God bless you!

[@sr.yustina109]

Pake bread improver nggak ya ?

[@marcogaiotto2028]

Greta risult, Michael! Thanks a lot for this video...Can you tell me the size of the mould? Thank you once again!

[@neikekhrienuosote8885]

Very true!! It looks awesome!! Loved it.

[@juliotorrealba8154]

Quedaron Geniales... Felicitaciones Maestro..

[@sparklee7043]

Sir don't have standing machine so can I knead it with hands for how much minutes

[@mario9133]

Dear Mr. Lim. How are you? I hope you are well. I have a couple questions for you when you have a chance. How long after you have finished preparing the Tangzhong Starter can you use it? Did you refrigerate it at all? The reason I ask is because I noticed that when you had finished preparing it, it looked different from the one you mixed in with the other ingredients. It looked a little darker and wetter. Maybe just the lighting conditions were different. Not sure. Thank you.

[@itasugiarti4317]

Thank you for sharing michael Lim 👍👍👍

[@gunawanriawati]

I Just made it, and very recommended, soft n delicious

[@SanAlex175]

Is this possible to do by hand? The dough was so beautiful!

[@cherryreyes2466]

I have made this recipe. I found less time waiting for the TangZhong to cool if I added it to the 140g very cold milk right away. :)

[@feliciatpc]

Very perfect the colour tone and so evenly baked too... next week I will try without bread flour too and agreed that it is costly 😆

[@marysplatemarychristineser161]

Hi, chef i just made this dough into a cinnamon roll! So soft! I hope i can see you do some autolyse method from making them, to how its made into a bread complete video.. Is it the same wirh tangzhong method?

[@mahaaltayyar5213]

شكراً لك ميشيل على الوصفة الراااائعة 💐

[@juliawong7630]

So glad I found this channel, your recipes turn out so goood

[@kokouvijeanapeke3059]

I am one of your best recipes followers. Anytime I follow it it cames out perfect. Thanks you chef . You the best

[@gabrylu9396]

Grazie ♥️ You are doing Reiki with your kitchen 🌈 Fantastico ✨♥️✨👍

[@deeb.9250]

Yes bread lets go! I'll make this in a moment just bought loaf pan yesterday 😂 loaf pan was too big for tea cakes i made mistake

[@yselafuentes6462]

Eres todo un artista en la repostería Dios te bendiga saludos desde Tabasco,México.

[@elenkoumbarouli2514]

Great recipe.Tomorrow is baking day😀😀Goodnight from Greece🌷

[@ratnacook56]

Michael, I am wondering after mixing the ingredients, why my dough not as wet as yours. I weight all the amount correctly. so I add 2 tbsp milk see whats happen after that, will let you know later.

[@NM-pf1xq]

Hi it looks yum yum yum. It's 11pm here in England and now I'm hungry. Thankyou for showing us this recipe

[@chinesebi]

Hi, love your video. I don't have instant yeast, can I use dry yeast? And how to use it?

[@nabit75]

I made this today, problem is my dough was very dry and I had to add more milk. Otherwise, it's soft and delicious.

[@szetingong1415]

Hi Michael, thanks for sharing, I have also seen your video on sponge dough method, what is your preference? Sponge dough or tangzhong?

[@wiekerosalina3612]

hi Michael, i already tried some of recipes and its turn out good. this one i would like to try it too, however do you have recipes with gluten free? thank you

[@paolaciavarella5041]

Buongiorno sono un italiana che la segue da un po anche se non capisco metto la traduzione e poi come mostra i suoi video riesco a capire e fare le sue ricette grazie 👍👏👏👏👏👍

[@ranishamim1752]

I want to try this but don't have any idea what do we serve with this bread..plz pour in your ideas..thank you

[@fatimaavila5642]

Thank you for this amazing recipe. Loved it.

[@aszeto168]

Michael, please kindly advise what did you brush on the dough before baking? Water, oil or egg white? Thank you.

[@michaellim]

It is called egg wash, a mixer of egg and milk.

[@aszeto168]

Michael, Thanks a lot!

[@nareumonrichings8]

Thank you for sharing,Michael.

[@mariaromera7467]

Goodnight. To make a good brioche, is the tangzhong or sponge technique better? Thank you for your comments. Bye

[@rashidab9026]

Thank u for the lovely recipe. 👍🏼

[@mary-annnagel9840]

Will try, thank you so much! Gaan dit probeer, baie dankie! (Afrikaans language) Hello from South-Africa.....

[@raydays]

Thank you for the beautiful recipes! Why do you say to bake without fan? How do we know when to bake with or without fan? :)

[@ΜαρίαΚιτσάκηΑναγνωστοπούλου]

Very well!! Thank you!!! If I use whole weat flour, it will work?

[@isidorestephenantoni3693]

Thank you so much for your wonderful recipe. I tried ur few recipes.....it's really turn well. 👍👍👍

[@genovevaperezfigueiras3802]

Thank you. I am looking forward to making this recipe. Greetings

[@UniversodosSabores]

Adoro seus videos, fiz essa receita mas ao bater na batedeira no começo não ficou tão liquida como a sua...

[@di1973ify]

Hi Michael! The recipe for the tAngzhong, is it taken from the dough recipe? Can you pls explain how to calculate the flour and liquid to be used for the roux. Thank you!

[@zarazee3025]

Hi Michael. I do not have a mixer. Do I put all ingedients in and knead? Thank you.

[@Toondee1]

Thank you for sharing .I have subscribed your channel.

[@negarjay511]

They look amazing 👏👏👏👏👏👏❤️

[@amyortega1823]

I love it !!!!! All your recipes are great

[@cagereisin9490]

Can you make this without the machine and just knead by hand? And if you can how long should you knead for?

[@chaitalibasak6472]

Thank you for the wonderful recipe.... What should be the amount of fresh yeast in place of dry yeast?

[@geraldineabelgarde8711]

Hi Michael! just wondering if theres an alternative for milk for the tangzhong method. My children are allergic to milk and cheese but they love breads. thank you

[@vrobaldo]

Hi Michael..this looks awesome, I have dreams about it, but can I divide the recipe? Is there a recipe for smaller portion? Thanks so much, you're a treat to watch!

[@winnieknight911]

Hi What is the top wash you brushed on top of bun

[@pingsumwong6635]

Can use bread machine using your recipe for this soft bread? Tq

[@chantichinna3790]

Hi thank you so much for the recipe. How can we replace egg?

[@devbachu7072]

Lovely

[@hoahuynh317]

Thanks you Michael Lim👍🌸

[@josephinecheong8499]

Good morning Michael, just want to know can we 'knead' the flour (how long) instead of using the machine? I dun have 1 & I am very new in baking. Thanks

[@rumeenur8426]

15 minute minimum 🙄🙄🙄

[@ZunXin]

Thanks for this, was clear and results came out as shown

[@maritzaexport]

Excelente trabajo y muy didáctico, gracias por compartir, saludos desde Perú

[@TheSamiha57]

Your recipes are always amazing and you make it look so simple. I am confused about the bottom and top elements heating at the same time. I live in Canada and our ovens have the option for one element heating at a time. We can either bake with bottom element or broil with top element. Could you explain please?

[@lailiangoh9607]

Hi Chef...I am going to try this recipe but using the half potion its too big...but can I use hand to knead..I dont have a bread machine...and will the bread be soft when its cold and on next day??

[@Infiniti3-g8u]

Hi Lim, is there any substitute tangjhang starter?..Is that one easily can find? I am totally new with!🙄..really want to made this bread!...I wish you will see my comment and replay it...

[@mariajuliana3927]

Hi. Michael..Thanks for the recipe, how about the pan.? is 21 cm x 11 ?

[@saritabhat3299]

I will try this very soon ....thanks for yiur share .Love from 🇴🇲

I've just made it, so soft and delicious

[@michaellim]

Thank you! You too!

[@aireengrinbergs3164]

Can you convert the measurements into a cup instead of grams? Thank you so much x

[@marleta]

Ai Ai just get a scale

[@darlingenemy]

I hope not.

[@zmaud4114]

Or mililitres cuz I don’t have a kitchen scale

[@beverlyfitzgerald7675]

According to the King Arthur Flour baking team, better accuracy is achieved by weighing baking ingredients in grams. I switched to that and find more consistent success in making bread as well as tortillas.

[@sandraguerra3637]

Thanks !!! It's so soft and delicious!!!!!

[@koonseng4385]

Hi Michael，I have no mixer, can I use hand? Thank you Michael! Stay safe!

[@davidmoon7227]

Rub a couple drops of oil into your hands and mix for and hour. Worked for me.

[@imannmri3615]

Always perfect ! ♥️

[@kokouvijeanapeke3059]

Good day chef . Please kindly tell me if you have any online course. I would love to learn from you . Any way out?

[@wami2953]

Michael, you are a genius 👍👍👍

[@fatoudiouss3399]

Très convaincant comme d'hab merci encore

[@carmensalazar6511]

Gracias x compartir tu receta Carmen Salazar venezuela bendiciones

[@niloobakshi7868]

Looks amazing, I'm going to make this soon

[@carmensarmiento6964]

Muy generoso...es espectacular su receta...👏👏👏

[@TheOnlyLilo]

Hi Michael, May I ask what size loaf pans did you use? Thanks.

[@youmyangel5070]

انت اروع شيف على وجه الارض

[@dlin1016]

Hi Michael, what size pan did you use? Also, do you cook the tangzhong starter to a specific temperature?

[@lupitasosa]

Hello. Excuse, what’s the brand of your machine?

[@judylee7802]

Is that eggwash you coat on the dough/bread?

[@olindaaraujo4972]

Looks great, your the best!

[@suzannepeterlee2383]

Would using bread flour in both the tangzhong and the bread dough make a difference ?