I made a recipe that calls for Tangzhong.
I like the results and I recognize the potential of the technique in other applications.
I would like to create a spreadsheet where I can convert any formula bread recipe into a Tangzhong bread recipe.
Since I bake by weight and formula, I would like to understand the ratios of a typical recipe with Tangzhong. Specifically: ratio of water to to flour of the roux itself, and the ration of the Tangzhong itself in the total of the dough.
Thanks in advance.
A
Hi ArieArie, The ratio I use is 1 part flour to 5 parts liquid (can be water, milk or a mixture).
The amount of flour i use is 5% of my total flour weight. Put your liquid in a container on the stove, add flour, mix well, if lumpy i use a beater to break them up. Keep stirring until it thickens. Try to keep it at this temp (65deg C i think) for a few minutes by putting it on & off the heat. Then add it into your bread mix. It gives your bread a easter bun like crumb.
Bill.