Tangzhong Roux 

Tangzhong is basically a water roux that makes your bread nice and soft as well as helps your bread feel fresher longer. It is obviously an Asian technique that seems to be popping up in lots of recipes in the western side of the world. It is also used in Yeast Donuts.

  • 1 cup water
  • 1/3 cup all purpose flour
  1. In a large pot over medium heat, bring the water to a light boil.
  2. Add flour and whisk until smooth.
  3. Continue whisking until the roux has become thick and your whisk leaves a line in the pot that does not close together.
  4. Remove from heat and cool to room temperature before using.

Keeps for 2 – 3 days in the fridge

Advertisements

One thought on “Tangzhong Roux 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s