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Once you've chosen a recipe, you need to determine its hydration: the percentage of water (or other liquid) compared to flour, by weight. Be it a white sandwich loaf or buttery dinner rolls, tangzhong will enhance breadРІР‚в„ўs texture, and keep it fresher longer. It's important to choose an appropriate recipe: a yeast bread thatРІР‚в„ўs inherently soft, tender, and light. Do you really want to pair tangzhong (soft, tender bread) with crusty baguettes or chewy bagels? That would be like making potato chips in a steamer: it goes against the nature of the beast. So how, exactly, do you convert a standard yeast bread recipe to use tangzhong?

#To converter how to

How to build tangzhong into your favorite recipes Softer, moister dinner rolls? Nothing wrong with that. And youРІР‚в„ўve probably thought about trying tangzhong with some of your own favorite yeast recipes. If youРІР‚в„ўve tried our Japanese Milk Bread Rolls or Soft Cinnamon Rolls, you know how deliciously tender they are. For the science behind this, read our Introduction to tangzhong. This pre-cooking accomplishes two positive things: it makes bread or rolls softer and more tender, and extends their shelf life.

ItР’В involves cooking a portion of the flour and liquid in the recipe into a thick slurry prior to adding the remaining ingredients,Р’В resulting inР’В soft, fluffy bread. With origins in Japan's yukone (or yudane), tangzhong is a yeast bread techniqueР’В popularized across Asia by Taiwanese cookbook author Yvonne Chen. Want to make your favorite yeast bread and rolls reliably soft and tender? Tangzhong is the solution.

YouРІР‚в„ўve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once theyРІР‚в„ўre out of the oven. You love your grandmaРІР‚в„ўs homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly.