Sentences with phrase «of tangzhong»

Thanks Christine for the explanation on the usage of tangzhong in other recipes.

Do I have to use a bread maker to make any of the tangzhong loafs?

But I have never heard of Tangzhong!

Brush the loaf with milk, egg, or the rest of the tangzhong, and bake for about 35 minutes, until the bread is golden brown.

Not exact matches

I've never heard of Hokkaido or Tangzhong and had no idea what I was getting into, but the bread looks absolutely incredible and your step - by - step photos help make it much less intimidating.

I have never made bread with tangzhong (I've never even heard of it!)

To make the tangzhong: Combine all of the starter ingredients in a small saucepan, and whisk until no lumps remain.

Jaclyn: I've never tried a tangzhong, just learned of it for the first time after reading your comment actually:).

I just tried the tangzhong method and absolutely love the softness of the bread.

Calculate the tangzhong: 1 part of flour with 5 parts of water on that 20 % part.

To Karen, Tangzhong is a kind of «paste» by cooking 1 part of flour with 5 parts of water.

@naomi: For making tangzhong, the mixture of bread flour and water are cooked to 65C, according to the cookbook, «65 °C 湯種麵包» (Bread Doctor).

Then you have to subtract (take away) the amount of the flour and water that used in tangzhong from the main ingredients.

I tried making bread with this tangzhong method 2 days ago and all of it was gone before I could have a 2nd bite!!

Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients.

@Stephanie: I've included a link list of other tangzhong bread recipes just below this recipe.

Christine, you're really amazing handling this tangzhong method of making bread.

Can you verify that the amount of water for tangzhong is 250 mg?

But the idea of nutella inside makes me have no reservations about eating them:) Thanks for sharing the information about tangzhong, I will definitely try to use it in the future!

It seems that you're very addictive to use tangzhong in every kind of bread, haha...

I modified a 75 % hydration ciabatta formula and put 5 % of the flour in as tangzhong.

:) It's called «tangzhong», basically a kind of flour paste, cooked by 1 part of bread flour with 5 parts of water.

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

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.

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.

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

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?

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

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?

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

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