Tangzhong for Bread Baking - Recipe
oventales.com
Tangzhing is a roux made with flour and water at certain proportion. It makes breads softer and lasts longer without spoiling. Try making this and adding to your bread and see the difference for yourself. #bread #roux

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.worldEnglish
    2·
    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.worldMEnglish
    1·
    1 year ago

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