Tangzhong means water roux (cooked flour) is acted as starter dough. The ratio is 1 portion of bread flour to 5 portion of water. Cook the mixture to bring out the gelatinization of starch in flour. This is an Asian baking technique and makes it lighter and fluffier when it’s baked. I think from now onwards I’ll baked bread using this method. Do try… I think I’ve baked Hokkaido bread using this method which I posted in my blog.
Prepare: Loaf tin or any baking tin of your choice.
Ingredients of tangzhong refer to step by step pictures as attached 50 g bread flour
250g water or milk or 50/50 water or milk
Method of making tangzhong
1.Whisk together the flour and water until there are no lumps.
2.Cook over medium-low heat, whisking constantly, until the mixture has thickened and has the consistency of a thick paste. If you have a thermometer check the temperature, it should be 65°C. (but I didn’t use the thermometer, but with you own judgment you will ma…