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	Tangzhong

	Qty	Size	Ingredient
	50	g	Bread Flour
	250	ml	Water
	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.