Have been trying quite a few recipes like tangzhong, sponge dough, killer toast…. am happy to come across this one using the poolish starter. The dough just feels so right from start to end. Very moist (always good indication when moisture content is high), yet still manageable with lightly floured hands. End result didn’t disappoint…
Tag: Bread
Hokkaido Milk Bread (Tangzhong)
Love Tangzhong breads, so very soft and after a few practice, the Tangzhong/ roux is not that difficult to make, nor takes a lot more time. This recipe is a milk bread which is good enough to eat on its own but goes well with savoury meats too. Christine’s Recipes gave good step by step…
(Coffee) Sweet Milk Buns
I loved the look of these buns when I first saw them. And they were so pillowy soft when first baked, I had to use the baking paper to lift them out. Have a look at this texture. Dough is rather wet and sticky so you need to flour hands and surfaces. Tastewise, they were…
Old School Potato Buns
I ate a lot of these growing up, usually filled with red bean paste, or shredded coconut. They are bland, soft, fluffy and are intended to go with any fillings, sweet or savoury. I never knew that actual potatoes were used in the making and is a key ingredient. When I read the recipe, I…
Olady Bakes 