Hokkaido Milk Rolls
These tall, soft rolls come from Japan and use a technique that is new to me. Tangzhong is a thick, warm paste made from milk and flour and water that magically makes a delicate crumb that is beautifully flaky. In this recipe, I explain how I shaped the rolls but there are countless other ways to shape them. I found this method successful and insured the rolls were tall and proud.
Servings |
Prep Time |
20hungry friends |
30minuets |
Cook Time |
Passive Time |
20minutes |
2 1/2hours |
Servings |
Prep Time |
20hungry friends |
30minuets |
|
Cook Time |
Passive Time |
20minutes |
2 1/2hours |
|