Recipe how to make the best very tender and very fluffy rolls thanks to the Japanese technique called Tangzhong (water roux), it is a very easy recipe to make with a surprising result and it is possibly the best recipe for sweet milk bread in the world.
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* NOTE: Milk amounts may vary if you use wheat flour with different amounts of protein.
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Bread of milk
Tangzhong (roux)
100 ml milk
20 gr all-purpose flour (10% protein)
Final mass:
Tangzhong
300 gr all-purpose flour (10% protein)
125 ml of warm milk
40 gr of sugar
30 g of butter without salt
20 gr of fresh yeast
5 grams of salt
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