I made cinnamon rolls using the Bon Appetit recipe which uses the Tangzhong method.
The dough was luxurious! So fluffy!
What are some other recipes that use tangzhong. Not specific recipes but types?
I love this method and want to add it as a tool. I just got an Ankarsrum mixer and about to unbox a Salzburg grain mill.
Tangzhong can be used in all kinds of bread recipes. I'd advise you to check out Seraphine Lishe's podcast as to why the 1:5 ratio is not ideal. Here. She uses both yudane (she uses the terms yudane/tangzhong interchangeably) and poolish in many bread recipes where you wouldn't think they'd make a difference. Her bakes are terrific.
Tangzhong can be used in other things like pancakes, dumplings and even cookies. You can do a chatbot search on where it might be useful.
I have an icing recipe here that uses a boiled milk/flour paste as the base for the frosting. Not really tangzhong, I guess, but it's cooked the same (much thicker, though). This icing is very, very creamy, but not sweet.
If it isn’t thin enough there will be dumplings all through the dough. It has to be thin and not so cooled that it’s congealed or dumplings again. I’ve given up any thing but a scald with plenty of liquid and use the mixture while warm but never hot. This is just my experience after many tries. 🙏
I personally just like making a simple milk bread with it. I haven't found anything else that highlights the lightness as well.
I’ve used it in many of my bread bakes and rolls. It definitely helps to keep the finished product fresher and last longer. I’ve never had any issues with it clumping in the dough.
Flour:water or? The last time I tried there were tiny flecks of dough that even whisking didn’t get rid of. I ended up putting it in the food processor to cream it.
Using Yeast Water gives incredible tenderness and longevity to baked goods. I use it in almost every bake usually 100 g of the YW but sometimes I make a levain with it.
I may try a cooked paste one more time just to see what happens. c
I’ve never had this issue. I cook it on medium low just until it starts to thicken. Maybe you’re cooking it too long? It should be the consistency of a thin paste. Maybe try adding it to your water before adding your flour when mixing.
It’s odd that it’s responding this way. I’ll give it another chance. Thank you! c
The effect of yudane and tangzhong should be the same in the baked good. I use yudane at 1:1 exclusively now. A 1:1 ratio (1:2 is ok) requires good hand mixing, but is a consistent mass, and doesn't have lumps or clumps or dumplings. I think the secret to a smooth tangzhong is to mix just a little liquid into the flour until there are no lumps, then add the rest.
The main point of the video link above is that a 1:5 ratio ties up way too much of the recipe's liquid and has no "scientific", or even logical, reason for being.
I guess it depends on the formula one is using. It definitely doesn’t tie up much liquid in my formulas as I’m using 300- 600g of water in a formula depending on what I’m making so using 100g of water isn’t an issue. Thank you for presenting these ideas! c
2 very big variables - formula - user. What works for one may not work for another. Beware. Enjoy!
Do you account for the flour and water as part of the recipe’s main ingredients? Or do you treat it like a soaker (eg decrement your target dough weight by the yudane but disregard its component ingredients)? With big as or poolish, I always do the former, but yudane seems like a different animal…
Merci,
Phil
Yudane ingredients are a percentage of the flour weight (can be around 20%) and are deducted from total dough. So, 400g total flour is 80g in yudane, 320g in rest of dough.
That's something I forgot to mention above. I haven't made a tangzhong in several years, so forget its percentage, but think it's around 5 or 7%. That is much less than the amount of yudane called for in many recipes. Using the example of 20% yudane, or 80g, an equivalent tangzhong of 80g flour @1:5 ratio would require 400g of liquid, which is more than the entire recipe.