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File: milk-bread-loaf-17.jpg (154 KB, 1200x1800)
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I'm planning on making a tangzhong milk bread and I don't have a stand mixer. For incorporating the butter, I was wondering if I could use fraisage method like with brioche bread, or would it ruin the consistency of the bread?
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Still no answers for lil' ol' me...
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>>21684112
the answer is try it out
you want us to fuck your wife for you as well?
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>>21684009
Nobody is impressed by you making food from third world countries you pretentious hipster faggot
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>>21684009
Should work fine, I used this recipe before and it has a lot of kneading after the butter is added (I used a mixer but don’t see why hand kneading wouldn’t work)
https://web.archive.org/web/20250922205119/https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread
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why don't you make like a tree and get out of here

>>21684115
>you want us to fuck your wife for you
kekw



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