What went well?

The dough proofed amazingly well - super buoyant!

What didn't?

I think I should have baked it just a little bit longer - the bottom was a little bit under baked.

Baked: December 16th, 2020
Posted: December 16th, 2020

Other notes

I have been on a quest to make a super fluffy milk bread for quite some time and have tried a few recipes with mixed results. I finally found a recipe that was simple and worked well. The use of tangzhong (cooked flour) in the dough mix is what helps you get this super soft texture! I plan to use this recipe in the future as a base for stuffed buns.