Incredibly soft, fluffy and airy milk bread. These buns are tender, but chewy and so perfect to be paired with jam or dunk in coffee. When I said that I am baking different kinds of bread lately, I mean I bake a lot. 😀 I bake almost every weekend. I bake when friends decide to come for breakfast or brunch or just when I feel like it. The very first time I tried making bread (which was a fail), I have been always curious about Hokkaido milk bread. It uses the tangzhong method in which a part of flour is mixed with water (or milk in this case) to make a roux. This makes the bread so soft and light. I did my own research (feeling like a scientist, huh?) and what I found were recipes that I think will make my life complicated and will make me hate mathematics (talk about doing your own calculations regarding the ratios for the flour and milk when you use this much of flour). No, thanks! I stopped dreaming about making Hokkaido milk bread. I was doing another bread and it was a failure. I was just not going to end the day with a sad tummy, so I checked for another recipe. You know Google – it gives you more recipes than you asked for, even if it is not related. That’s when I found Pai’s recipe. I remembered the tangzhong method I was really scared to try, but Pai’s video made me face the tangzhong beast (now, that is new!). Just look how beautiful the buns are… The top of the buns will wrinkle and that is normal (I guess and according to my research). These buns are so fluffy, pillowy soft, light and so delicious. They are perfect to be paired with jam or to dunk in coffee. They are even delicious as they are. I am sharing these with my lovely friends at Fiesta Friday # 207. This week’s co-hosts are Lily and Aunt Juju. Also sharing at Happiness is Homemade | What’s for Dinner? |Melt in Your Mouth Monday | The Recipe Round-Up Linky | Mix it up Monday | Recipe of the Week | What’d You Do This Weekend? | Cook Blog Share | Totally Terrific Tuesday | Cook Once Eat Twice | Delicious Dishes Recipes | Full Plate Thursday | Please follow and like us: