Baker Street

Learning the Tang Zhong method has always been on my list. The Tang Zhong method (also known as water roux method) was introduced by Japanese author, Yvonne Chen. A method basically using a slightly warm water roux (a combination of water and bread flour) which helps generate a light and tender loaf of bread. Her... read more →

Bread 101 today is featuring a classic, Brioche. Even though it is categorized as bread, Brioche is truly much much more. It’s versatile and can be moulded in any shape or size. The rich French pastry is actually considered a luxury bread, with all its butter and eggs. It also automatically becomes one of my... read more →