Pan de Mie using tangzhong. Very soft texture and flavor.
What recipe did you use? Any whole wheat in there? If not, could you?
I used a 9 x 4 x 4" loaf pan, which can take 900 to 950 g dough (flour + liquid). The recipe that I followed is shown below, while the method is on this link http://www.thefreshloaf.com/node/64313/hokkaidostyle-sourdough-tangzhong-pan-loaf-and-buns
The recipe in the link varies a little, since I haven't used any eggs or malt, and this time I built the levain in one stage.
I haven't mixed any whole wheat, so I cannot answer your question. Wanna try and let us know the result?
I agree that is a good looking pan de Mie.
Benny
What recipe did you use? Any whole wheat in there? If not, could you?
I used a 9 x 4 x 4" loaf pan, which can take 900 to 950 g dough (flour + liquid). The recipe that I followed is shown below, while the method is on this link http://www.thefreshloaf.com/node/64313/hokkaidostyle-sourdough-tangzhong-pan-loaf-and-buns
The recipe in the link varies a little, since I haven't used any eggs or malt, and this time I built the levain in one stage.
I haven't mixed any whole wheat, so I cannot answer your question. Wanna try and let us know the result?
I agree that is a good looking pan de Mie.
Benny