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INGREDIENTS
Main Dough:
Tangzhong:
Filling:
- 170g sourcream
- 1 egg
- 25g sugar
- 495g bread flour
- 9g salt
- 25g butter
- 40g milk
- 5g instant yeast
Tangzhong:
- 90g milk
- 90g water
- 30g flour
Filling:
- 4 tbsp butter softened
- 1 tsp salt
- 1/3 cup chopped parsley (or any combo of herbs you like)
- 2-3 whole heads of garlic
This recipe was prepared and brought to you by the talented chef @cookim_mama
A bakery near me
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