Fluffier and softer Brioche buns made by the Japanese Tangzhong method. It is done by cooking flour in water or milk into a porridge form and adding it to

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Fluffier and softer Brioche buns made by Japanese Tangzhong method. It is done by cooking flour in water or milk into a porridge form and adding it to the bread flour while kneading.

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Size: 5184px × 3456px
Location: Mumbai
Photo credit: © TrendingNow / Alamy / Afripics
License: Royalty Free
Model Released: No

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