Provides a detailed guide for making Japanese milk bread rolls, a soft and versatile dough suitable for both sweet and savory fillings.A central feature of the recipe is the tangzhong, a cooked flour-and-liquid paste that ensures the rolls remain airy and tender. The instructions cover everything from kneading with butter to create a layered texture, to observing precise fermentation times and baking temperatures.The guide highlights the dough’s freezer-friendly quality, making it convenient for meal prep or quick snacks. It also offers tips for achieving a golden finish with an egg wash and suggests a variety of fillings, including cheddar cheese, chocolate, or spiced meats.
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