This braided red bean milk bread has the softest, fluffiest dough ever! And the most surprising part is that it uses a regular dough rather than a gelatinized one! I do love using the tangzhong method to make my bread because it keeps the moisture in the bread for days after the initial bake but […]
The thing that I love the most about summer in addition to the sunshine and happiness is the warmth! It has actually been so warm lately that I’ve been able to let my dough rise on the kitchen counter instead of having to preheat the oven to use it as a make-shift proofing oven.
As you may all probably know by now, I like to challenge myself in the baking department. I’ve made braided bread before but it’s always been three stranded so today…I decided to challenge the FOUR STRAND. I honestly didn’t know how it would turn out because I don’t even have the ability to do this […]
After making tangzhong loafs a couple of times lil’ bun and I were decided we were going to be brave enough to venture into making intricate buns with the dough. Lil’ bun wanted to make the tuna, corn and mayo buns they sell at Asian bakeries so we decided to use that desire of hers […]
Condensed milk is known for providing baked goods with amazing crust color, tenderness, moisture, and flavor. With all those wonderful qualities I figured why not try to incorporate it into my bread dough and see what happens? Well I’ll tell you what happened, the most amazing thing ever! Keep scrolling along to see why. Ingredients […]