I came across Donal Skeehan on Polish telly the other day. He was visiting Japan and talked about Japanese milk breads. I was mesmerised when he was baking them in the programme. They looked somewhat between brioche and Polish sweet buns. There is one very interesting part to it though – thangzhong. It is like a roux but instead of butter, we use milk or water. This paste makes buns fluffy and light.
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