Tangzhong Technique for Extra Soft Bread

Voice-over: Kim-Joy demonstrates the Tangzhong technique, explaining "It's like doing a roux. You add it to the dough and it helps it retain a bit more moisture so they'll be extra fluffy." This Japanese technique involves cooking a small portion of flour and liquid into a paste before adding to the main dough. The gelatinized starches hold more water, creating exceptionally soft, pillowy bread that stays fresh longer. Perfect for enriched doughs like Chelsea buns, brioche, or sandwich bread where tenderness is key.