Easy Dinner Rolls- so moist and fluffy. They don’t dry out for days!

The Tangzhong method for making bread is meant to produce the best bread in the world. Luxurious, dense, soft and sweet.

Muslim Naan has its origin in Western Asia & is available in Gujarat & some parts of Maharashtra. Also known as Sheermal.

All the flavor of Panettone without the overnight rise! Mini Milk Bread Panettone is so soft & fragrant, you’ll want to eat it all season!

Orange and Chocolate Hot Cross Bun Loaf for Easter using the Tangzhong method – pillowy soft and incredibly delicious!

Perfect handmade soft and pillow like hokkaido milk bread using tangzhong method

A soft and tender bun that is as fluffy as it is tasty. Perfect for breakfast or tea. Or just as a snack!

My Universal Tangzhong Converting Formula + Tangzhong Whole-Wheat Pull-apart Bread + Learn to Bake in Clay Pot.

The Ultimate secret to softer, fluffier bread that stays fresh for days– My Universal Tangzhong Converting Formula

Pastrami and Muenster Cheese Blossom Buns using Tang Zhong Method (湯種法)—With Video Tutorial

Check out these Hong Kong Bakery Style Sausage Buns and how to make them stay soft and fluffy for days, if they last that long in your house

Ham and cheese bread using the tangzhong method for creating a super fluffy and soft bread.

Soft and fluffy raisin rolls using the secret “TZ” method to keep the bread soft, fluffy and bouncy.