A twist on cinnamon rolls. Made with tangzhong (water roux)& a generous dusting of cinnamon sugar on and within the bread

Extremely soft and fluffy Japanese milk bread rolls. They are delicious to eat simply like that or with your favourite spread.

Super soft burger buns made using the tangzhong (Hokkaido milk bread) method; like brioche but lighter on the butter!

Feather soft eggless milk bread that stays fresh for days! (in Greek)

Whole wheat sandwich bread – soft, chewy and it stays fresh for days thanks to the tangzhong or water roux.

It is a perfect bite size party food with a juicy beef steak and soft home-made bun.

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

Golden Pineapple Buns, a.k.a Bolo Bao is a Hong Kong bakery favorite! Like a rich, buttery cookie parked on top of a milky soft bun.

Pillowy soft Japanese milk bread filled with delicious pulled pork.

This sandwich bread is very soft and stays fresh even after a few days. The secret ingredient? Water Roux

Fluffy wholemeal buns with tang zhong (water roux) method

A delicious and soft bread using water roux method, Chocolate Marble Asian Bread

Soft, moist and flavourful Apple Buns using tangzhong/ water roux method.

Homemade sugary cheese buns with the tangzhong (water roux starter) method, for extra fluffy and soft bread!

Pillowy soft and fluffy cheesy bacon buns, made with the tangzhong (water roux starter) method.

The secret to very soft bread: tang zhong/water roux

Cheese breadsticks (using tangzhong/ water roux method) – soft, fluffy and springy [recipe with step by step photos]