Hokkaido Milk bread with Tangzhong

 We knead to bake #3 : March 2013 -- Hokkaido Milk bread with Tangzhong

After last month's very difficult to "knead and laminate" recipe of Classic Croissants, this month's bread baking challenge was quite an easy one. Also, I had made this bread twice before. It has a very soft, cotton-like and pillowy in texture. The recipe is quite simple too. Chinese Tangzhong is like french roux... and the bread is Japanese milk bread... quite a fusion of cultures around the world ....isn't it :)  

Another picture.....