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Hokkaido Milky Buns and new Bread Technique


By Phoenician Gourmet (Visit website)



As you know I am always in search of new bread recipes and more new techniques and when I saw Angie?s recipe for Hokkaido Milky Buns, I knew immediately that I have to try this recipe and the new technique, which is called Tangzhong Starter, which is cooked roux starter.The Tangzhong Starter is a mixture of one part flour


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