Milk bread with a soft fluffy crumb is very popular in Korea, Japan, Taiwan and China.
The key to the moist and fluffy crumb is the Tangzhong method originating from China. The core principle is to heat some of the flour and water creating a 'roux'. This gelatinizes the starch in the flour allowing for more liquid to be absorbed. The increased hydration ensures a fluffy crumb and that the bread will stay fresh for longer (for this recipe the hydration is ~72%). This recipe is vegan using almond milk and margarine rather than milk, butter and eggs.
Ingredients for the Tangzhong roux
Mix and whisk the flour and water in saucepan over medium heat. The mix will thicken after a few minutes. Remove from heat and let cool to room temperature.
Ingredients for the loaf
Added by: Ole Jensen
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