Tangzhong, or water roux, is a mixture of 1 part flour to 5 parts water, by weight, that you stir and cook until the starches in the flour gelatinize and the mixture thickens.This magically happens at 150°F, or 65°C. The answer: tangzhong, the Asian yeast bread technique that's gradually making its way into American kitchens. How can you elevate your favorite dinner rolls to new levels of pillow-y softness — in one simple step?
Tangzhong: 15g bread flour 45g water 40g milk Dough: Ingredients A: **tangzhong (let it cool down to 37'C) 40g sugar 1 egg (~50g) 110g fresh milk 1tsp dried instant yeast Ingredients B: 350g high protein flour (bread flour) 1.5 tsp salt Ingredients C: 30g butter Thermomix method: 1. Ditto your old-fashioned sandwich bread, tender cinnamon rolls, and gooey sticky buns.
After covering and cooling to warm, you simply add this tangzhong into your recipe. Thereafter, I started browsing and studying various Tangzhong recipes online to come out with a perfect one that suites my bread maker, and the general rule of Tangzhong is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough, and then incorporate 5% of the total flour weight as the required amount of Tangzhong to be used. Prepare Tangzhong.
Tangzhong: 15g bread flour 45g water 40g milk Dough: Ingredients A: **tangzhong (let it cool down to 37'C) 40g sugar 1 egg (~50g) 110g fresh milk 1tsp dried instant yeast Ingredients B: 350g high protein flour (bread flour) 1.5 tsp salt Ingredients C: 30g butter Thermomix method: 1. Ditto your old-fashioned sandwich bread, tender cinnamon rolls, and gooey sticky buns.
After covering and cooling to warm, you simply add this tangzhong into your recipe. Thereafter, I started browsing and studying various Tangzhong recipes online to come out with a perfect one that suites my bread maker, and the general rule of Tangzhong is to mix 1 part of bread flour with 5 parts of water (by weight) at 65°C (149 °F) to form a paste/wet dough, and then incorporate 5% of the total flour weight as the required amount of Tangzhong to be used. Prepare Tangzhong.