Take 1 part of flour and add 5 parts of water to it and mix well till all lumps disappear . Heat this mixture to 149 degree F or 65 degree C till it becomes a gelatinous mixture . The roux is then allowed to cool down and added to the rest of the bread ingredients .
Most of the tangzhong breads found in the market are made using the bread flour or all purpose flour , but it works well with whole wheat flour as well
Transfer the contents to a another dish and cover with a plastic wrap or a snug lid to prevent the dough from drying out . Cool it to room temperature before using .
Take the required amount of Tanghong to use in your recipes . It can be stored tightly wrapped in the fridge for 2 to 3 days .
As a rule of thumb use upto 10% of the flour by weight , in the original recipe to make the . Adding more roux tends to give a denser crumb . As always in baking it is beast to make your roux by weight following the 1:5 ratio, I part flour to 5 parts of liquid .
Flour – 30 gms (1/4 C)
Water – 150 gms (3/4 C)
Whisk 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 .
Once the mixture is heated to 65C or the spoon starts leaving trails reaching the bottom of the pan turn the heat off .
Transfer to a dry bowl and cover tightly with a plastic wrap or a tight lid . Cool to room temperature before using .