Sentences with phrase «with tangzhong»

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

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

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

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

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.

Do you mean you want a non-sweet dough with tangzhong?

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

I'm so excited, cant wait to try it out especially with the tangzhong method!

The blade in breadmaker works better with tangzhong dough.

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

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

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

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

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

Not exact matches

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

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.

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.

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.

The tangzhong is added together with all other wet ingredients.

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

I've had great success making bread with your instructions on the tangzhong method.

Yet, I haven't tested the tangzhong dough with this method, can't tell how the texture would be like.

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

@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.

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

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

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