Basic Tangzhong

5.0(18)

Tangzhong  is a  cooked  gelatinous  mixture of  liquid  and  flour. It is  used to  replace a  portion of the   flour  in the   traditional  bread  recipes.    Tangzhong  makes  the  bread  softer  and   stay fresh  longer. 

·published 2020-07-10

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JapaneseOther

Servings

—

Total time

10 min

prep 5 min

Calories / serving

—

Ingredients (2)

1/4 C Flour ((30 g))flour
3/4 C Water ((150 g))water

Instructions (3 steps)

01Whisk the measured flour and water together in a heatproof dish . Make sure that there are no lumps . Transfer to stove top and heat at medium heat stirring continuously .
02Once  the   mixture is  heated  to  149°F or 65°C (  the   spoon  starts   leaving   trails   reaching  the    bottom of  the   pan   as you stir ) turn  the  heat off .
03Transfer  to a   dry bowl  and   cover  tightly  with a  plastic  wrap or a   tight  lid .  Cool  to  room  temperature .

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Not rich — missing servings, total time, or calories.