I made the tangzhong milk bread in my Pullman pan again today. It came out well! The only difference was I used powdered milk (50 grams) and water rather than liquid milk. I also rounded up to 10 grams of yeast.
It fit my pan perfectly, just hitting the top without significant leaking or compression.
We had it with a pot of sweet potato sausage soup that was shared on this site years ago. It's still a favourite recipe in our household and one I make once or twice a winter.
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