Comments on: Hokkaido Milk Bread Recipe

Thanks Joe. made 4 loaves last week, froze 2, cut one as soon as cooled, that lasted 3 days, then cut the other, still fresh, after 3 days in the pantry. Another good go to recipe.

http://joepastry.com/2015/hokkaido-milk-bread-recipe/#comment-129874

In reply to Krash. Very interesting, Krash! Thanks very much! - Joe

http://joepastry.com/2015/hokkaido-milk-bread-recipe/#comment-129751

In reply to Ng? Bình. I used the entire batch of Tangzhong in this recipe and it turned out awesome . I used a ...

http://joepastry.com/2015/hokkaido-milk-bread-recipe/#comment-129631

In reply to Ng? Bình. That's a very interesting question! Perhaps I will find out soon when I make it! Cheers a...

http://joepastry.com/2015/hokkaido-milk-bread-recipe/#comment-129612

Hello Joe, Thanks for discussing the Tang Zong method and posting the recipe for the Japanese milk bread. I'm wondering what will happen if we use too much or too little tang zong in a recipe. I ...

http://joepastry.com/2015/hokkaido-milk-bread-recipe/#comment-129063