Everything about japanese milk bread recipe
Hydration Is Key The more liquid you may have in the dough, the softer its crumb can be—And that's why I make my shokupan with just as much milk as you can, as its Extra fat and protein lends the loaf supplemental colour and tenderness.So don’t be tempted so as to add far more flour! If you retain kneading, you may end up with a dough that is d