Tangzhong/water roux method questions..
so I read about this Tangzhong or water roux method where u first cook 1 part flour 5 part water to a paste n cold before use.. So my question here is ..can I use this in any of my current existing recipe ?
for example a certain recipe of mine uses
1300g flour
710 ml water
..so if I wanna use Tangzhong method in this recipe
is it possible to just
Take out like 100 gm from the 1300.=remainder 1200
and 500ml from the 710=remainder 210
cook that part into a paste and use the whole thing back into your
1200g flour
210 water? From what I read maybe extra water if too dry?
is this a proper or decent way to add water roux method to all my current recipe?
or is there a better method? like continue using the same recipe 1300g 710 ml but add extra Tangzhong? If that's the case how much Tangzhong do I even add ? Is there a ratio for that..
so which is it or neither ...haha
t in adavance
Ar nvm found my answer already I guess
As I understand it, the concept is to take the original amounts of ingredients and pre-cook a small part of them before mixing in the rest. I don't think you're supposed to add any extra "stuff". The ratio of total ingredients at the end remain the same as the original recipe, they just get there with an extra partial cooking stage.
But I mean it's bread, you could probably do anything within reason and you'd eventually end up with something edible :)
...take 5% of the flour and 5x the weight of the flour for water. So your recipe is:
1300g flour
710 ml water
5% of 1300g = 65g flour for your tangzhong
5x 65g = 325g water for your tangzhong
So your tangzhong is 65g flour + 325g water (tangzhong should be strong bread flour)
Your final recipe is:
1235g flour
385g water
390g tangzhong
http://www.thefreshloaf.com/node/39723/my-tangzhong-roux-faq