Sentences with phrase «unsed tangzhong»

Tangzhong and Whole Wheat: what a fantastic combo you've chosen Karen.

this year I'm definitely going to conquer the Tangzhong technique.

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

The Tangzhong was so amazingly easy and fun to make!

But I have never heard of Tangzhong!

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!)

I tried your recipe using tangzhong method.

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

To make the dough: Mix the tangzhong with the remaining dough ingredients until everything comes together.

To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

Hi Priscilla, because these cinnamon rolls are made with the tangzhong method, they might be okay to serve two to three days after baking.

Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

Robb: I just love this recipe and decided to convert it to use a tangzhong just to try the difference.

After it cooled to room temp I followed the recipe and added the tangzhong with the sugar, oil, flour, and salt and continued with the recipe.

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

Subtracting 8 tsp flour and 1/2 cup water from the original recipe I heated it to about 149 °F stiring constantly until it thickened to create the tangzhong.

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

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

It should be 250 ml for making tangzhong.

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

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

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

Is this normal for tangzhong method?

When cooking, swirl a balloon beater, you should've easily seen those lines when the tangzhong is done.

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

Using the breadmaker to knead and proof this dough using the tangzhong method, will the dough be easy to handle, is it sticky?

I love the tangzhong method too!

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

@Anonymous: The tangzhong dough is quite wet and sticky.

@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'll be experimenting more with the tangzhong method from now on!

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

I definitely have overcooked the tangzhong.

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

Could it be that I didn't get the tangzhong right?

I guess you're right... that this tangzhong method is best suited for the breadmaker.

This is a very good basic Tangzhong dough recipe.

This tangzhong bread is super soft and fluffy.

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

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

@Lynx Compared to other long proofing methods, tangzhong method is very quick and handy, easy to control.

The blade in breadmaker works better with tangzhong dough.

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

The tangzhong is added together with all other wet ingredients.

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

I made the tangzhong few times and the buns were soft when they came out fresh from oven but they seemed to be heavier than those buns I buy from the bakery.

I simply knew it by weighing the tangzhong with my electric kitchen scale.)

Hello Christine, I'm going to try out your tangzhong method tomorrow.