Texture first, everything else second. This vegan sandwich loaf came out of tangzhong testing and a post-holiday recalibration.

Super fluffy Scandinavian style buns filled with a light banana cream and homemade vanilla caramel sauce.

This sourdough seeded bread with tangzhong is loaded with whole grains and fiber. And, it’s soft enough for making your favorite sandwiches.

Soft, fluffy einkorn dinner rolls made with a simple tangzhong for light, tender, pillowy perfection!

Make soft, fluffy dinner buns with the Tangzhong method! These homemade rolls stay fresh longer and have the perfect texture.

These adorable Easter Cinna Bunnies combine the irresistible flavors of classic cinnamon rolls with playful bunny shapes.

This gorgeous pillowy soft, cloud like bread has a crispy light crust & is filled with a delicate swirl of cream cheese & cranberry.

These Pomegranate and Blueberry Jam Milk Buns are an easy and delicious breakfast bread. They are also perfect for a midmorning treat.

This pumpkin Japanese vegan milk bread recipe makes a fluffy loaf that’s perfect for toast and sandwiches!

This tangzhong whole wheat and rye bread is soft, fluffy, and slightly sweet. It’s perfect for toast, sandwiches, or on its own with butter.

Cardamom-infused dough is smeared with a butter-cardamom-sugar paste, braided and rolled up into a knot to be proofed and baked into knots.

These pineapple buns are light, soft, and airy. They are a Hong Kong bakery tradition.

Doughy, fluffy challah has a longer shelf-life thanks to the use of the tangzhong dough method. Perfect for sandwiches and French toast!

Pistachio morning buns, a treat for breakfast, with cardamom scent and toasted pistachio and sugar crunch.

Fluffy and rich brioche rolls made with Japanese milk starter, tangzhong, proved overnight for rich flavour.

I never saw a purple cow ube bread. I’ve always hoped to see one. But I can tell you, anyhow, I want to eat and be one (go Ephs!)

Easter Bread Wreaths made with Tangzhong, which renders them extra airy, fluffy, and pillowy soft – even the next day!

Super soft and fluffy. No milk, no eggs, no problem! The tangzhong starter gives these buns the perfect chewy texture we all know and love!

Easy Dinner Rolls- so moist and fluffy. They don’t dry out for days!

A hearty and delicious loaf of multigrain bread made using the Tangzhong method!

Double up on your carbs with yakisoba pan! Who said you could have too many carbs?

A twist on cinnamon rolls. Made with tangzhong (water roux)& a generous dusting of cinnamon sugar on and within the bread