How to convert a bread recipe to Tangzhong Method? [closed]

I would like to know how can I covert my bread/pastry recipe and apply the Tangzhong method.

baking

Best Answer

King Arthur has a description:

The typical sandwich bread or dinner roll recipe (like these Golden Pull-Apart Butter Buns) has a hydration level of around 60% to 65%.

But when you’re using the tangzhong method, you want your recipe’s hydration to be about 75%.

Why? Because when using tangzhong, some of the liquid in the dough is “trapped” by the pre-cooked slurry (the tangzhong), and thus plays no part in the dough’s texture; as far as hydration is concerned, it’s as if that liquid isn’t even there.

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What is the ratio of tangzhong?

Tangzhong typically has a ratio somewhere near 1 part flour to 5 parts liquid (1:5), but this ratio is not absolute.

How is tangzhong calculated?

1 : 5 ratio of flour to liquid is used to make tangzhong.

Can you make tangzhong with all purpose flour?

Tangzhong can be refrigerated for upto 2-3 days if not using the same day. You can make whole wheat bread using tangzhong methodoo. But I recommend to make the tangzhong using all purpose flour. It will not alter the nutritional value by much, but will increase the shelf life and create softer crumb.

Does tangzhong make a difference?

The tangzhong method resulted in a bread that remained softer. \u201cIt was springier, in a good sense,\u201d he said. \u201cLike a sponge, it springs back with great elasticity.\u201d While the Yudane technique caused a higher rise. \u201cThe cohesiveness and the texture of the bread was a little tighter,\u201d Chef Herve said.

The Guide to Tangzhong and Yudane

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