asian style bread

I find the bread at Asian bakeries hard to resist. It's always light, aromatic and so soft. After much research, I found the secret to its texture is the tangzhong or water-roux method. This technique involves making a water-flour mixture that you cook, cool then add to the rest of the ingredients. Somehow it keeps the bread soft for days—way longer than most breads. 
I used this recipe as a guide, but halved the amount of sugar (Asian breads tend to be sweet)and kept the bread plain. 


  1. Asian bread ARE good! I especially love anything w coconut. P.S. good work - this looks like a professional loaf!

  2. yes, coconut ones are the best! they're my mom's fav. might have to try to re-create them next!