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458723908
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© Epictura / jogyabraham
  • Id: 458723908
  • Media type: Photography
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Fluffier and softer Brioche buns made by Japanese Tangzhong method. It is done by cooking flour in water or milk into a porridge form and adding it to the bread flour while kneading.

Fluffier and softer Brioche buns made by Japanese Tangzhong method. It is done by cooking flour in water or milk into a porridge form and adding it to the bread flour while kneading.

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s 500 px 333 px 0.5
m 1000 px 667 px 2
l 2000 px 1333 px 8
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