Hokkaido milk bread with tangzhong is one of the softest bread which you would have ever eaten! Bread which melts in your mouth!
I had seen people baking this hokkaido milk bread with tangzhong in the We Knead to Bake Group and going nuts over the softness of the bread. I realised what they meant when I actually baked it.
So super soft, I think one of the softness breads I have baked till date and what I really loved about it was also the fact that its so adaptive. You can fill it, shape it, roll it and do just about anything you like it with it.
I also used this baking time as a great bonding time with the child. We kneaded the dough together and he shaped 80% of the bread. I just guided him through it and I think for a 5yr old its a great effort :)He and I made so many animals, he was thrilled to bits.
I have used the same recipe that Aparna posted. I filled some of the breads with chocolate chips, some with pistachio and raisins. The animal shaped ones non stuffed but I have to tell you that there is not one favorite that I could pick. It is amazing how bread baking always makes me happy.
The whole process of kneading, getting that shape, and then the smell of the bread baking filling up the entire house! It is heavenly. I love baking breads at home. And when I can get the child to work with me in the kitchen, it is a great way to bond with him as well.
Both of us love cooking and baking is one of our favorite activities. In fact, if you are looking for an activity to bond with your children, I would definitely recommend this baking this bread.
(Original Recipe from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from Kirbie’s Cravings)