drainaps's blog

Good evening,

After weeks of European-style baking, we were missing some much-loved Tang Zhong, that my son particularly likes to indulge in.  I searched the Forum and Voilà!, I found a recipe posted by Floyd a few years back:

http://www.thefreshloaf.com/node/32997/hokkaido-milk-bread-tangzhong

Floyd's recipe describes the process with turn-by-turn instructions and it was a straightforward process.  A few comments from my side:

I baked this today, and it turned out great.  I forgot to add the walnuts though! :-(. The recipe contains some milk powder, sugar and a small amount of butter, and the crumb is like a brioche, very soft and with distinct sour notes.  The pumpkin accents the sour flavor, giving Your sourdough a twist.

Here’s the recipe (using a KA mixer):