Sentences with word «tangzhong»

I tried your recipe using tangzhong method.

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

The blade in breadmaker works better with tangzhong dough.

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

I haven't tested it with tangzhong dough, yet I believe it works as well.

Have you tried baking bread using tangzhong recipe direct from the bread maker?

This is my first time using Tangzhong method and I absolutely like it.

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

To Yin San, I normally make tangzhong in the evening and chill it overnight, then make bread in the morning.

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

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

can you just add tangzhong to any bread recipe to make it soft?

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!

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

Hi Christine, I was introduced by a friend to your blog on tangzhong recipe yesterday and enjoyed your recipes.

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

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?

To Sarah, You may use any bread recipes incorporating tangzhong method into it.

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

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

Thanks for the whole wheat version which I'd never tried before even though I've baked with Tangzhong before.

You might like to take a look at the picture of tangzhong posted on my previous post and see how it looks like.

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

Hokkaido Milk Bread with Tangzhong Every now and then you learn a new technique in the kitchen that really knocks your socks off.

Hi, do we really need tangzhong?

This is a very good basic Tangzhong dough recipe.

Just want to check how do you adapt / adjust non-tangzhong recipes to incorporate the use of tangzhong pls?

really must give tangzhong another shot!

I tried and tested other tangzhong formula with higher dry ingredients, the texture of the end product was not up to my expectation.

If the plain tangzhong bread, it can be kept for a few days and still soft.

2) I didn't use a thermometer to check the temperature while cooking tangzhong actually.

the way to braide bread reminds me of how I braided my hair when i was a kid:D Yes, TOTALLY agree tangzhong is the best method for Asian breads

And for this bacon & cheese bread I made new tangzhong, and I use it right after it cool down.

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

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

Is this normal for tangzhong method?

We did not yet add tangzhong to other recipes.

I compared your formulation with a number of other sources for tangzhong breads and they are all at 65 - 66 % hydration if you count the fat as contributing to the liquids.

This recipe helps to make tangzhong dough, that's very sticky, compared to other kind of dough.

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

Quick question about tangzhong... Can I use milk instead of water to make it?

Actually, I didn't use a thermometer every time I cooked tangzhong.

Christine - Thanks for the guidance on using tangzhong.

That's why I'm addicted to making tangzhong breads!