No one can resist this simple sweet treat! Take a bite of creamy, cool and luscious homemade pudding and – WOW! – you are transported back to childhood. Mix it in until the dough temperature is just warm and then add the yeast.Homemade Vanilla Pudding – This nearly no-fail recipe is perfect to make the BEST rich, creamy and flavorful vanilla pudding dessert or snack treat from scratch! Why We Love This Recipe You can make the dough with the hot tangzhong (keep it below 10%), but do not add yeast directly on the hot tangzhong.Cooking it more will dry out the roux and will not help it retain moisture. Do not cook the dough more than 149☏ / (65☌) a few degrees either way will not hurt.For 100% whole wheat bread make the roux with AP/bread flour and reduce the flour used from the original recipe.Adding more roux does not make the bread softer, instead the crumb becomes dense.Make tangzhong with the amount of flour reduced and add to the recipe.
When you convert a bread recipe reduce both the flour and liquids by 5% (or up to 10%). Tangzhong bread recipes use about 5% to 10% of the flour weight to make the roux. Using Tangzhong in Bread Recipes Converting regular bread recipe to use tangzhong If not using the same day refrigerate it for 2 to 3 days. Keep the Tangzhong covered as we do not want to dry it out. The mix will not release water as it cools. This is your cue to turn off the heat and transfer the contents to another dish, cover and let cool. The consistency of the mix has changed into a thick paste and all the water is absorbed into the flour. At this temperature the spoon that you have been using to stir the mix will start leaving a visible trail all the way to the bottom of the pan (pic). The 65☌ can be accurately predicted by looking at way the mix transforms while cooking. But there are other ways to determine when it reaches the right consistency. If you have an instant read thermometer handy, this is a good time to use it. The recipe calls for the mix to be heated to a specific temperature. Of course the smell of fresh baked cinnamon rolls have an additional advantage of making people get out of bread and into the kitchen! But then no one said you can’t make Tangzhong cinnamon rolls in the morning? – Go ahead make a double batch – these will stay soft and fresh for another 3 days … So if you have to serve the soft cinnamon rolls for breakfast you don’t have to wake up early in the morning and bake it fresh, because your Tangzhong cinnamon rolls will be soft and fluffy the next day as well! The moisture is contained within the dough and as a result creates wonderful oven spring as the dough bakes.Īn added bonus is that these breads have a longer shelf life than their regular counterparts. Unlike high hydration doughs (those pesky sticky ones you make for ciabatta or baguettes) this dough is easy to work with as the cooking has created a structure to retain the moisture.
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This means that the dough made with Tangzhong has higher percentage of water. Generally flour can absorb more liquid when hot compared to room temperature. The mix of flour and liquid is cooked together till all the moisture is absorbed into the flour and thick gelatinous mix (roux) is formed. Tangzhong is a Japanese technique of cooking a small percentage of flour and liquid in the original recipe together until it thickens. This is that magic ingredient – a paste of liquid and flour known as Tangzhong. Little did I know that they had a trick up the sleeve that made these breads soft as feather while keeping it preservative and chemical free! What is Tangzhong? What does that have to do with this custard looking thing, you ask? Well for ages I believed that these were made with dough conditioners and bleached flour and what not.
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They definitely knew how to lure the customers in! Most of the major Asian markets here have a bakery and restaurant attached, and the aromas wafting in the air are just incredible. I fell in love with the pillow soft breads from the Asian bakeries years back.
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