Annabelle Shippee

April 2, 2020 at 4:54pm

Hi Karen! For both of your questions, it's worth experimenting if you want to see the different outcomes because it could really work in any of the ways. It's already going to be a pretty moist bread with the potato flakes and dry milk, but adding a tangzhong could help with shelflife. The tangzhong could likely just be made with flour. 

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.