Good stuff this Tangzhong. I think i know how it works. It makes bread delicious, soft, sweet, amazing, that’s how. Chemistry at its best and most efficient, bread making so simple an idiot like me can do it. Remember I’m no snob, and I like this pedestrian stuff, simple, efficient, an unassuming little loaf of sweetness. Yes, this is unpretentious– and ass kicking good. I didn’t even have to think much about it, or worry about all that fancy bread lingo that’s been giving me fits of late.
I stuffed it with cream cheese–and so much the better that I got it for free. So when you get something for free in these parts, and on my salary, you use it for all it’s worth. I just beat the cream cheese with a little sugar, and 180 grams of the cheese and 45 grams of sugar and i stuffed these bad boys with it.
Regular Japanese Pan uses custard, but like I said free is free so the substitution didn’t bother me, and I actually prefer using the cream cheese because it’s easier and I am an incredibly lazy man.
So hail to thee Japanese Milk Bread, you are as we American’s say AWESOME. I even decided to share the wealth so I’m bringing them to work tomorrow, my fellow under paid and under appreciated English Teacher deserve it, just as they deserve that Friday night beer.
Sweet Bun Dough