Asian loaf pans

Japanese Shoku Pan // 4 1/2 c bread flour 1/2 c AP flour 250ml milk 190ml whipping cream 1 egg 2 T milk powder 4 T fine sugar 3 t dry yeast 1/2 T salt After proof, make 4 balls, roll out to squares, roll them tight, put 2 in a loaf pan, rise, bake @ 375 for 45-50 min.

Japanese Shoku Pan // 4 1/2 c bread flour 1/2 c AP flour 250ml milk 190ml whipping cream 1 egg 2 T milk powder 4 T fine sugar 3 t dry yeast 1/2 T salt After proof, make 4 balls, roll out to squares, roll them tight, put 2 in a loaf pan, rise, bake @ 375 for 45-50 min.

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Japanese Milk Bread: Probably the best bread recipe I have ever used. If you want bread as soft and melt in your mouth delicious as in the store, this is the recipe for you :-D It is most definitely worth the wait and the effort!

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awww man, i love Japanese style bread so much, i usually make a special trip to Japantown in SF just to get a few loaves. But here's a recipe for Hokkaido Milk Bread -- I wonder if it'll create the same results at home?

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milk toast - the most moist, stringy, tender, creamy and chewy white Japanese bread ~ lady and pups

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milk bread sliced: Hokkaido Milk Bread: The Tangzhong Method. wonderfully soft, fluffy bread

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Food Bloggers, if you have slow cooker recipes with good photos I would love to feature them on my new slow cooker site. (Re-pins appreciated, thanks!)

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Recipe for Japanese Cheesecake - You’ll love it if you are a fan of lighter, springy cakes. I also love this version because it calls for less eggs than most recipes for Japanese cheesecakes!

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