Рецепт Bread!!........ Tangzhong Method.....step-by-step.

I love homemade bread....and baking bread is something which I have come to love from the day I found the Tangzhong method....thanks to the internet....I found the Tangzhong method.....I now make the most fluffiest, pillow soft....bread right in my kitchen......I love the aroma of freshly baked bread

Tangzhong is the secret ingredient which is originated from Japan, was introduced by Yvonne Chen. It makes the bread soft and let it stay soft for many days.

Flour and water is cooked to 65 degree to make a flour paste called Tangzhong, you do not need a thermometer to find out whether the paste reached 65 degree, you can know it from the lines that appear for every stir, which I will explain below.

I made these sausage…