Tangzhong Fluffy White Bread- Thank you 2015 and Welcome 2016!


Click Links Below to View Recipe:

1) Fluffy Greek Yogurt Blueberry Pancakes
2) New York Cheesecake
3) Red Velvet Cream Cheese Cake
4) Orange Cranberry Cookies
5) Red Velvet Roll Cake 
6) Dark Chocolate Ganache Cookie Cups
7) Speculoos Dark Chocolate Crispies
8) Sausage Egg Truffle Spinach Galette
9) PassionFruit Pear Cake 

You can’t turn back time, but you can always look to the future and make each day better than “Yesterday”

With that said, 2015 has been a fruitful year with many blessings bestowed upon me. I can’t be anymore thankful and can only conclude my last post of 2015 by saying that God has indeed been faithful!

There were many ups and downs in 2015 but I’ve learnt never to let these failures or disappointment stumble my walk forward. Throughout the years, I am quite proud to say that I have truly mastered the art of forgetting and moving on. Quoting one of my friend’s wise words ” Be courageous and move on”. I am so thankful for friends like these. Who will really walk with you through your darkest times and of course stand all my nonsense.

My Amazing 2015:

1) Started off the year with an impromptu trip to Dubai and Abu Dhabi to visit one of my long lost Colleague! We had a desert stay and it was an amazing experience.

2) Then started a series of other travels with my fav travel buddy/ friends/ family to Amsterdam, Brussels, Brugges, Ghent, Phuket, Bangkok

3) I was baptised! Praise the Lord

4) I am officially engaged! Yay

5) Baking has treated me well.  I’ve came up with a whole bunch of recipes tried and tested.

6) The list could go on and on but I wouldn’t want to bore you so to sum things up: 2015 is one year I will never forget, especially with 2 significant milestones + lots of travelling.

7) Last but most importantly, I would like to Thank each and everyone of my Blog/Facebook/Instagram/Pinterest/Bloglovin/Dishfolio/Twitter/Google+ followers for your immense support. To those that ordered cakes, Thank you for supporting Sherbakes Haha 🙂  Stay tune to this space, because 2016 is gonna be flooded with new food, recipes, bakes and pictures xoxo.

For my last post, I would be featuring a recipe about something I REALLY LOVE to eat. I can have it for breakfast, lunch and dinner, 7 days a week and still crave it. It’s none other than the good humble bread.


This recipe uses the Tangzhong method which really produces soft fluffy bread. I’ve tried this method a few times using my Kitchen Aid when I did not have a bread machine and it works wonders. Bread still remained soft after a few days. It’s just a hassle waiting for the bread to proof and knead.

Tangzhong has remained one of the most popular methods of obtaining super soft bread. It starts off with making mixing 1 part flour with 5 parts water. This is crucial in getting that fluffy texture.  I used this same technique with the new bread maker my sister and BIL gave for my birthday. This bread maker takes away the hassle of having to knead the dough and the many steps required if you made your dough without a machine. However, I’m still in the process of tweaking the recipe to get my desired outcome and taste.

This recipe is the closest to a decent fluffy loaf for now.

Ingredients for Tangzhong:

20g bread flour
100ml water


1) Mix flour and water together until there are no lumps
2) Cook over medium heat until temperature reaches 65deg celsius, stirring constantly until lines start to appear and thick and mixture resembles glue
3) Transfer mixture into a plate and cover with clingwrap pressed onto its surface and chill until cool

Ingredients for Bread:

240g bread flour
50ml water
1 egg, lightly beaten
20g unsalted butter
1 tsp salt
1 tbsp sugar
3 tbsp milk powder
1 tsp instant yeast
1 batch of tangzhong above


1) Following the instructions on your bread maker ( I use an Aztech ABM 750 bread maker), place tangzhong, water and beaten egg into the tin first
2) Add flour
3) Add salt, sugar, milk powder and butter into 4 corners of the tin
4) Dig a hole in the middle of the flour and add in the instant yeast.
5) Cook according to instructions given in the instruction manual. For mine I use ( Mode 1 for basic bread, 750g bread and Medium Crust Color).

Do comment in the post below or tag me on Instagram: @sherbakes if you attempt your very own. Would love to share your joy in baking adventures



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