Lessons learned while making a loaf of tangzhong milk bread:
1. Patience: Let the dough come together for a while before deciding whether you need to adjust the recipe.
2. Gratitude: Putting a number of ingredients together and after some proofing and you get a shiny, soft, and elastic dough. Note that the dough is really soft and might be a tad sticky. Don’t be too tempted to add additional flour or else you may not get as tender/soft bread. [story of my 2nd attempt]
3. Amazement: After baking your kitchen might just smell like a bakery! The bread is also soft, fluffy, and fragrant (thank the combination of milk, eggs, butter and sugar). Gasping and being happy like @scottloitsch did in a recent @nytcooking video on making bread for the first time? Not unexpected.
Thanks @kirbiecravings for the recipe! Finally (almost 10 years later) came around to trying it.
1. Patience: Let the dough come together for a while before deciding whether you need to adjust the recipe.
2. Gratitude: Putting a number of ingredients together and after some proofing and you get a shiny, soft, and elastic dough. Note that the dough is really soft and might be a tad sticky. Don’t be too tempted to add additional flour or else you may not get as tender/soft bread. [story of my 2nd attempt]
3. Amazement: After baking your kitchen might just smell like a bakery! The bread is also soft, fluffy, and fragrant (thank the combination of milk, eggs, butter and sugar). Gasping and being happy like @scottloitsch did in a recent @nytcooking video on making bread for the first time? Not unexpected.
Thanks @kirbiecravings for the recipe! Finally (almost 10 years later) came around to trying it.
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