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.
Bread Making, Tangzhong, Water Roux
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 149°F or 65°C ( the spoon starts leaving trails reaching the bottom of the pan as you stir ) turn the heat off .
Transfer to a dry bowl and cover tightly with a plastic wrap or a tight lid . Cool to room temperature .
Up to 10% by weight of the flour in the original recipe can be used to make tangzhong.
Do not over cook - the mix loses it elasticity and does not retain moisture when overcooked.
1 : 5 ratio of flour to liquid is used to make tangzhong.
For detailed instructions go to https://oventales.com/tangzhong/ .