Description
Learn the simple technique of microwave tangzhong to create soft and fluffy bread with a gel-like paste that enhances texture.
Ingredients
- 25 g bread flour (or all-purpose flour)
- 125 g liquid (water, milk, or nut milk)
Instructions
- Combine 25 g of bread flour with 125 g of your chosen liquid in a microwave-safe bowl.
- Microwave the mixture in 30-second intervals, stirring thoroughly between each interval.
- Continue until the mixture thickens and reaches a temperature of 145-150°F (63-65°C), which typically takes about 3-5 rounds.
- Once done, cover the bowl and refrigerate the tangzhong overnight. Ensure it cools to room temperature before use in your dough.
Notes
Stir thoroughly during each interval for even cooking. Adjust microwave settings for lower power to avoid scorching.