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How did it turn out?
Pretty ok, just makes a lot of crumbs. Very white, few bubbles.
I don’t know what recipe you used, but I’ve had good results from this one: https://www.kingarthurbaking.com/recipes/japanese-milk-bread-recipe
The recipe I used does not use milk in Tangzhong, but heats it separately. It also uses only the egg white in the dough, not whole egg. Other than that, it is pretty close.
I require crumbshots
Gotta see the inside of that. It’s a new rule I just made up. 🤤
Not the same attempt, but here you go:
