How to make Japanese milk bread without tangzhong (plus a kneading secret)
This is part 2 of my bread series, in which I share an easy recipe for soft, fluffy, and oh-so-delicious Japanese milk bread without tangzhong. Watch the video for the two ingredients you'll need instead of making the tangzhong, my kneading secret for even better texture, and the science to help you bake this bread successfully! ðļ Check out part 1 if you missed it!    âĒ Bread flour vs. all-purpose flour vs. cake...  ðļ Subscribe to my newsletter to get the recipe: joychiew.substack.com ðļ Connect with me on Instagram! instagram.com/joyychiew
