The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tangzhong question

Tex8612's picture
Tex8612

Tangzhong question

As a newbie, I have a question about the Tangzhong method.  Can I use Tangzhong in a recipe for an herb bread?  Can I use it in a recipe for Cinnamon Rolls?  Is there a general ratio of Tangzhong volume vs. dough volume?  Thanks in advance.

Arjon's picture
Arjon

is usually 5-10% of the total flour weight in your recipe. So if the recipe calls for 500 gm of flour, you would use 25-50 gm to make the tangzhong, then add the rest when you mix the dough. 

Tex8612's picture
Tex8612

Many thanks, Arjon.  This helps tremendously. 
Slowly, slowly, the fog begins to lift for me, thanks to sites like The Fresh Loaf and participants like you, Arjon!