Hey!

Recently while trying to get GPT4 to give me some clever info on how to easily make better buns I learned about Tangzhong. It’s just 1/5 flour to water in a small pot and stir until thickened and drop about half a cup into your dough. It does wonders for my very simple buns and also awesome to add to Snúðar (https://vallagrondal.is/snudar-betri-en-ur-bakariinu/) 🙂

  • callcc@lemmy.world
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    1 year ago

    In german you call it Brühstück. You can also just pour boiling water over old bread or flour to achieve a similar effect.

  • Aux@lemmy.worldM
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    1 year ago

    The correct term is scalding. There are also different types of scalds which have widely different properties.