I made the tangzhong milk bread in my Pullman pan once more as we speak. It got here out effectively! The one distinction was I used powdered milk (50 grams) and water somewhat than liquid milk. I additionally rounded as much as 10 grams of yeast.

It match my pan completely, simply hitting the highest with out vital leaking or compression.

We had it with a pot of candy potato sausage soup that was shared on this web site years in the past. It is nonetheless a favorite recipe in our family and one I make  a few times a winter.