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Tangzhong means thin, starchy (flour-based) starter in Japanese. The mixture becomes gelatinized. Replace an equal amount of flour & water with the Tangzhong in virtually any bread recipe and end up with "dinner roll" softness and fuffiness.
Measure and mix flour and water without any lumps in a small bowl or sauce pan.
Cook over medium-low heat, stirring constantly to prevent sticking or burning until the mixture reaches 150º. The mixture will thicken up quite quickly.
Remove from heat. Transfer to a bowl covered to prevent from drying up. Let cool to room temperature before use.
The leftover Tangzhong can be stored in fridge up to a few days. If it turns grey, you need to discard it immediately and cook up a new batch. Chilled Tangzhong should return to room temperature before use.
Enjoy.
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