1 recipe found
When seven, eight or even more people are eating noodles, it would be a pity to throw away the thick noodle soup without finishing it. What’s the use? Make bread! Tangzhong bread! This bread, which uses noodle soup as the soup, is fermented in cold storage and kneaded by hand. Because the dough is soft, it takes less effort to knead it. The baked bread is moist and elastic on the inside, a bit close to French country style, and it still tastes good on the third day.
