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?
Still no answers for lil' ol' me...
>>21684112the answer is try it outyou want us to fuck your wife for you as well?
>>21684009Nobody is impressed by you making food from third world countries you pretentious hipster faggot
>>21684009Should 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
why don't you make like a tree and get out of here>>21684115>you want us to fuck your wife for youkekw