Beetroot Tangzhong Buns

I adapted this recipe from hokkaido milk bread, still using the tangzhong method to get soft, fluffy bread – but replacing a lot of the liquid with beetroot (which is about 87% water!) to keep the hydration as similar as possible. There is actually a higher water content/hydration level in this recipe (200g beetroot = about […]

Cinnamon tangzhong wreath

This is a nice, light and sweet bread – and the wreath/couronne shape makes it look quite pretty, yet it’s really easy to form the shape with the cinnamon sugar filling, as the filling isn’t too wet! Like lots of my favourite bakes, it’s made using the tangzhong method – which ensures that it’s really soft and […]

Wholemeal sourdough tangzhong buns

This is a 70% wholemeal bread, but would also work well as a 100% wholemeal bread because the soaker technique and use of tangzhong combined makes it really really soft, not hard like some home made wholemeal breads can turn out! As it’s sourdough too, it has a great flavour and stays fresh for longer. […]

Whole wheat seeded Hokkaido milk bread

This is a whole wheat twist on the popular Hokkaido milk bread (see my previous post for pictures of this amazingly fluffy bread!). Hokkaido milk bread is popular in Chinese bakeries because of its super soft, pillowy texture and its ever so slightly sweet taste – all wrapped up in a paper thin, soft and shiny crust. […]

Tangzhong hot cross loaf and buns!

These hot cross buns are ever so slightly non traditional with the use of the tangzhong method to make them super super soft, and the chocolate cross on top. Aaand also through the middle! Yes that’s right, there is a chocolate brown cross in every slice of this hot cross bun loaf. Okay, so maybe […]

Sweet black bean rolls

These are super soft, light rolls filled with a silky sweet black bean paste. The secret to their longlasting softness is the tangzhong method – which involves the addition of a water roux. This is effectively just a small amount of the flour cooked with boiling water, kind of like a milk roux. It gives […]

Home made burger buns (Tangzhong method)

              The crust of these burger buns stays really soft because of the tanzhong method. The interior is fluffy and tastes almost like brioche except it’s way healthier and easier to make because there’s not tons of butter! This recipe made enough for 3 large burger buns and 6 […]