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Tangzhong cat buns recipe

Recipes

Tangzhong cat buns recipe

The Telegraph - By Kim Joy

The softest, fluffiest rolls, thanks to the tangzhong technique: a roux made with flour and water, cooled and added to the dough to help give the bread a higher moisture content. Prep time: 50 minutes, plus proving and freezing | Cooking time: 20 minutes For the tangzhong paste For the dough To …

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The Telegraph

telegraph.co.uk