Formulas for basic white bread using Tangzhong? (Only 4 ingredients)
I would like to learn baking bread with Tangzhong.
I have seen great pics, videos and posts here about Hokkaido Milk bread. Formulas, apart from milk often include sugar, egg and butter.
My method of learning is minimalistic. One step at the time. I want to learn the individual effect of each process and ingredient. And for me milk, egg, sugar, butter and Tangzhong are too many new steps at the same time.
Is there someone who has a simple formula for a white loaf using Tangzhong and where the Tangzhong actually makes a significant difference, hopefully in terms of fluffiness and moisture?
So these are my 4 "allowed" ingredients: