January 8, 2016 - 11:38am
Tangzhong question
As a newbie, I have a question about the Tangzhong method. Can I use Tangzhong in a recipe for an herb bread? Can I use it in a recipe for Cinnamon Rolls? Is there a general ratio of Tangzhong volume vs. dough volume? Thanks in advance.
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is usually 5-10% of the total flour weight in your recipe. So if the recipe calls for 500 gm of flour, you would use 25-50 gm to make the tangzhong, then add the rest when you mix the dough.
Many thanks, Arjon. This helps tremendously.
Slowly, slowly, the fog begins to lift for me, thanks to sites like The Fresh Loaf and participants like you, Arjon!