Monday, March 04, 2019

Polly's Fluffy Asian Bread Adventure - SHOKUPAN

This is a very easy homemade fluffy Asian bread.
 That gooey dough is the TANGZONG - flour slurry/roux.  What is good about this formula is that it didn't matter if the slurry was at 65'C or not.  Just cook the flour and water until they are gooey and done.





















When pulled apart at the section, the texture looks just like the Asian bread at the bakery.
Tastes and smell wonderful.
 When sliced, it's normal tasty bread slices. 


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