{"id":3066,"date":"2017-03-16T17:16:44","date_gmt":"2017-03-16T16:16:44","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2017\/03\/16\/hokkaido-milk-bread\/"},"modified":"2021-08-09T17:56:21","modified_gmt":"2021-08-09T15:56:21","slug":"hokkaido-milk-bread","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/hokkaido-milk-bread\/","title":{"rendered":"Hokkaido milk bread"},"content":{"rendered":"

A special milk bread, prepared with a special japanese method: Tangzhong.
\nTangzhong is a roux, prepared with water or milk, that has to be added to the dough\u2026..your bread will be super soft and very very delicious.
\nYou will get a bread higher and lighter than it would otherwise be.
\nA perfect milk bread for breakfast or for tea time.
\nI reduced the sugar a little, but if you follow the original recipe, you can get gorgeous and delicious small brioches or \u201cpains au chocolat\u201d.<\/p>\n

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Hokkaido milk bread<\/h2>\n\n
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\n\t\t\t\tYield: <\/em>\n\t\t\t\t1 loaf<\/span>\n\t\t\t<\/div>\n\t\n\t\n\n<\/div>\n\t
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No Ratings<\/div><\/div><\/div>\n\t\n\t