My lovely daughter is a big fan of Nutella. When I spotted the big sale of Nutella at our nearby supermarket, I grabbed three large jars back home, without any plans of what to do with them at that moment. I knew she would simply enjoy spreading Nutella on a white toast for tea time or any time throughout the day. It’s no harm to keep more Nutella at home just in case.
Over the past few days, it’s been raining non-stop and cleared away the scorching heat in our summer time. It reminded me that it’s a good time to make some tangzhong breads again. When these nicely curled Nutella buns were out from our oven, I couldn’t wait to taste. Oh my goodness, it’s so delicious and soft. Then I kept some in an air-tight plastic box, chilled in fridge for my daughter to try. Even though the leftovers, wrapped in foil, reheated in a low-temperature oven after two days, were still good as those straight from the oven. It’s all because of the amazing charm made by tangzhong (aka water roux), that’s cooked certain amount of flour with water, then added into other ingredients. It’s absolutely natural and healthy. The bread will be kept soft for a few days. That’s why I’m a die-hard fan of tangzhong breads.