If you want to upgrade your bread loaf to be the absolute fluffiest around, you need to know this traditional Chinese ...

To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread. In this recipe from the cookbook ...

Kkwabaegi is a chewy, twisted donut popular in Korea. The bread is soft and has an airy texture. To make this satisfying ...

As for the recipes that tangzhong can be used in, the options are endless. It can be added to buns, like hot cross buns, bread rolls, and even cinnamon rolls to make the texture softer and more ...