Hokkaido Milk Bread with Tangzhong

Japanese soft milk bread made in Hokkaido style

The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight… – M.F.K. Fisher, from The Art of Eating I think when MFK fisher said that she was thinking about the Hokkaido bread made with the Tangzong method.  Well may be not really, but a girl can hope, especially when these were the exact feelings I had when baking this bread. The amazing tangzhong or water-roux method was introduced to the rest of the world by Yvonne Chen who wrote the book “Bread Doctor” in which she reveals her “secret” …