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4 juil. 2024 · Tangzhong is an Asian technique that calls for pre-cooking a portion of the raw flour in a recipe with a liquid (usually water or milk) until it forms a paste. Then, this paste can be added to dough, resulting in bread that’s tenderer, more fluffy, and lasts longer before staling.
- Baking
- 10 min
21 avr. 2020 · Le tangzhong, c'est tout simplement un mélange de farine et d'eau porté à 65°C. Originaire d'Asie, ce procédé permet d'obtenir une mie filante et ultra moelleuse pour vos brioches ou pains de mie.
26 mars 2018 · While nothing beats a freshly baked, oven-warm roll, tangzhong delivers results that are a very close second — without the pressure of having to bake right before serving. Putting tangzhong to the test. Let’s see how this works with our recipe for Easy Hot Cross Buns.
- Contents
- What Is Tangzhong?
- How to Make Tangzhong
- Using Tangzhong in Bread Recipes
This is that magic ingredient – a paste of liquid and flour known as Tangzhong. Tangzhong is a Japanese techniqueof cooking a small percentage of flour and liquid in the original recipe together until it thickens. The mix of flour and liquid is cooked together till all the moisture is absorbed into the flour and thick gelatinous mix (roux) is forme...
Making Tangzhong is an easy process. Here is how to do it 1. Take 1 part flour and 5 parts of water or liquid to be used 2. Mix well until no lumps remain 3. Heat the mixture to 149°F or 65°C while stirring often 4. Let it cool before adding to the bread dough Most of the Tangzhong breads found in the market are made using the bread flour or all pu...
Converting regular bread recipe to use tangzhong
Tangzhong bread recipes use about 5% to 10% of the flour weight to make the roux. When you convert a bread recipe reduce both the flour and liquids by 5% (or up to 10%). Make tangzhong with the amount of flour reduced and add to the recipe.
Tips
1. Adding more roux does not make the bread softer, instead the crumb becomes dense. 2. For 100% whole wheat bread make the roux with AP/bread flour and reduce the flour used from the original recipe. 3. Do not cook the dough more than 149°F / (65°C) a few degrees either way will not hurt. Cooking it more will dry out the roux and will not help it retain moisture. 4. You can make the dough with the hot tangzhong (keep it below 10%), but do not add yeast directly on the hot tangzhong. Mix it i...
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- Japanese
23 juil. 2018 · Bottom line: By bringing your favorite sandwich bread or dinner roll recipe to 75% hydration and then using tangzhong in the dough, you’ll make bread that’s softer, lighter, more tender, and with longer shelf life than the original.
5 févr. 2021 · Most recipes that use tangzhong will call for either water or milk to be cooked with the flour. Our Perfectly Pillowy Cinnamon Rolls recipe, for example, uses milk to make the tangzhong. I've used plain, unsweetened almond milk to make tangzhong plenty of times, and it always turns out well.
4 nov. 2020 · Comment préparer le tangzhong. Dans une casserole mélanger le lait, l’eau et la farine et mélanger au fouet. Mettre à chauffer en mélangeant avec le fouet sans s’arréter, la consistance doit être lisse et sans grumeaux comme une béchamel.
