Tangzhong

🍞Japanese Brioche with Tritordeum (Tangzhong Method) Recipe by Elhornodetere, inspired by Morente Panaderos This Japanese-style brioche, made with Tritordeum flour and the Tangzhong method, delivers an exceptionally soft, airy, and tender crumb. Easy to work with and requiring little kneading, this dough is perfect for anyone who wants to bake a fluffy, golden loaf that […]