Sentences with phrase «tangzhong in»

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

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

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

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

Not exact matches

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

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

In fact, the tangzhong dough is quite wet, wetter than those made by other methods.

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

The blade in breadmaker works better with tangzhong dough.

Hope it helps you all who are interested in making the tangzhong bread.

Also I saw in your Chinese blog you explained how to convert normal bread making recipe to Tangzhong style.

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!

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

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.

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

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

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

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.

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

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

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?

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