Sentences with phrase «tangzhong every»

Add the powdered milk, Tangzhong, and half of the flour.

Yes we tried the tangzhong method recently and were very pleased with the result.

I've been making Tangzhong bread for last couple of years with my bread machine and they are great.

We did not yet add tangzhong to other recipes.

Gave it a try in the weekend, changed 10 % in the recipe with the tangzhong.

When the yeast is ready, add the tangzhong and egg into the yeast mixture, then whisk to combine.

Tangzhong is not the same as bread improver.

I tested the tangzhong dough was not good enough after 20 minutes kneading.

Christine, In response to your explanation to Sarah about incorporating TangZhong into normal bread recipe, can I ask, when you mention «all the wet and dry ingredients of any bread recipe», do you also include butter and egg?

Other reasons (I can think of)- my tangzhong?

The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey.

Hi CarinE, As I said the tangzhong dough is more sticky than the regular dough.

Don't ever cook tangzhong too long and too thick.

As tangzhong retains much moist inside, the bread would be a bit heavier than the regular ones.

The tangzhong can be used straight away once it cools down to room temperature.

Hi Quinn, For making the tangzhong, I often use 50 grams of bread flour and 250 ml of water and then I can get about 245 grams tangzhong (How can I know?

Anyway, just a quick reply: The unsed tangzhong should be kept in fridge.

Now to see if the tangzhong will really keep the bread soft for 3 days or more, if they don't get eaten before then LOL!

you're right, the tangzhong bread method IS addicting:) i'm a beginner at baking and stumbled onto your site after searching for hokkaido milk bread.

I didn't use my bread machine to bake the bread, just used it to knead the tangzhong dough.

I fail in making tangzhong in all my attempts =\.

So much that I made teh tangzhong recipe last night... going to finish off tonight.

Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).

I do agree that the breadmaker is the best way to knead Tangzhong dough.

Hi Christine, Thank you for your tangzhong recipes.

Christine - Thanks for the guidance on using tangzhong.

@Lisa: I have tested the tangzhong method with my stand mixer too.

I cooked my tangzhong to the thick paste consistency until lines formed as you mentioned.

Tangzhong method definitely make s bread looks delicious and airy.

I don't think the fresh tangzhong was the cause of your flattened bread coz I always made breads with cooled down tangzhong right away.

@Anonymous: I tried with both of my stand mixer and bread maker, and found that bread maker performed much better than stand mixer in kneading this tangzhong dough.

I also used the tangzhong paste straight away when it was cooled to room temp.

How would you know how much bread flour and water is used to obtain 120g TangZhong?

As the tangzhong batter is too sticky, the batter just sticks to the hook and curls up to top, and not properly being kneaded at all.

To Yvonne, Not necessary to chill the tangzhong.

Yes, you can use milk to make tangzhong, or use half water and half milk.

That's why I put the warning along side with my tangzhong recipes.

In fact, when comes to making this tangzhong bread, I just rely on my bread machine to do the hard work of kneading for me.

Today I am going to make a tangzhong variation on my standard 75 % hydration sourdough ciabatta.

I'd like to incorporate tangzhong into my other bread & bun recipes, but how much do I put in?

I had quite a few go making bread using tangzhong but unfortunately they didn't turn out fluffy...: (1.

Please could you post a banana wholemeal loaf recipe made with tangzhong starter.

The tangzhong is supposed to be cooked to 60C.

just finished making my tangzhong.

The first bread with tangzhong I made night before and store in the fridge.

(Note: The chilled tangzhong should return to room temperature before adding into other ingredients.)

For me tangzhong is a new tool in the box for managing high hydration doughs.

I've already added a remark in my latest recipe of apple custard buns made with tangzhong, it's better to use a bread maker, as it seems to be too difficult to knead by hands at all.

Can u convert the amount of water for tangzhong method from 250 ml to gram (any formula)?

And when you say subtract, do you subtract from the 120g TangZhong amount or do you subtract from the original amount?