https://youtu.be/s7QGtwLRies So I've learned that in baking, the learning never stops. I've recently come across a new method of baking bread that creates a softer, fluffier, lighter, higher-rising, bun that keeps it's moisture longer. This is called the tangzhong method. Of course it's nothing new, it originates from Japan, and was popularized by Taiwanese cookbook …

Continue reading The Secret to Soft and Fluffy Bread Buns (Tangzhong Pandesal Recipe)