Newbie - how to use Tangzhong for fluffier bread
I bought a bread machine a couple of months ago, and have been having fun making cinnamon buns, pizza dough, french bread, white bread, cinnamon raisin bread, and more. Geez, I could have been eating better years ago if I has only known :-)
I found that my cinnamon raisin bread isn't as fluffy as I want it to be... could it be because I am adding 2x the required cinnamon? In any case, I found a recipe for tangzhong, and thought I would see if that helps my cinnamon raisin bread get fluffy. The recipe for tangzhong calls for 50g water and 250g flour, resulting in 300g of tangzhong.
I think that I am supposed to replace 5% of my flour with tangzhong. Therefore, if my recipe calls for 2 3/4 cup bread flour (349 g), I should use only 332 gr flour, and add 17 gr tangzhong.
Question: It seems that making 300 gr of tangzhong would be enough for almost 20 batches of bread... ***unless I an figuring something wrong***. Wouldn't it be Ok to make 'micro' batches of tangzhong, to avoid waste?
Question: Since the 17 gr of tangzhong consists of about 3 gr of water, shouldn't I need to adjust the water in my recipe as well?