{"id":4970,"date":"2022-08-26T10:30:00","date_gmt":"2022-08-26T14:30:00","guid":{"rendered":"https:\/\/thesaltedpotato.com\/?p=4970"},"modified":"2023-04-17T19:42:42","modified_gmt":"2023-04-17T23:42:42","slug":"renees-milk-bread","status":"publish","type":"post","link":"https:\/\/thesaltedpotato.com\/renees-milk-bread\/","title":{"rendered":"Ren\u00e9e’s Milk Bread"},"content":{"rendered":"\n
I bake a lot of breads. It may be my favorite thing to bake. The entire process is so deeply satisfying, I can\u2019t think of anything else I cook that gives me the same degree of pleasure. And there are so many different kinds that I\u2019m constantly learning something new.<\/p>\n\n
When it comes to soft and fluffy breads, milk bread is at the top of the list for me. I still remember the very first time I made it years ago and being astounded at it\u2019s deliciousness. After making many different recipes, I\u2019ve combined the best elements from several and have arrived at what I think is the best I’ve ever tasted. Mine is a little lighter than any others I\u2019ve encountered, but it\u2019s packed with milk and butter which are the 2 key ingredients.\u00a0<\/p>\n\n
It\u2019s the use of tangzhong that makes milk bread so special. Tangzhong is a technique that originated in Japan, which amounts to nothing more than cooking a simple mixture of flour and milk until it\u2019s thickened, left to cool, and then added to the dough. Cooking the flour and milk pre-gelatinizes the flour\u2019s starches which increases its ability to retain liquid. This is why milk bread is so soft and tastes fresh for days.\u00a0<\/p>\n\n