bread machine

After I bought the bread machine 2 weeks ago, I began crazily making a lot of breads. I finally baked the breads using the Tangzhong method, which is very commonly used in Asian market, the breads turn out very soft, nice texture even the next 2 days after baking. If you solely rely on the bread machine, or you have experience to make bread and bake it in the oven, you will be disappointed on the next day with the texture as the bread becomes dry, the water and moisture in the breads will be absorbed by the air and time.

I made some traditional Hong Kong style breads like " Cocount custard buns ", and " sausage buns", too fun!