Converting Your Recipes To Tangzhong

Convert your recipes to use the Tangzhong technique. It will give you wonderful results that you can do with any breads. An added benefit is it will stay fresh much longer. Tangzhong is a technique where you cook some of the flour in a liquid and then add it to the dough. It's perfect for direct doughs because you can use it as soon as it cools down a bit. As the starch granules are heated, water is attracted to the molecules. This causes the granules to swell and soften, absorbing and trapping water. The flour absorbs twice as much hot liquid as cold liquid, which is why the heating process is essential. 

Tangzhone: The ratio is 5:1 (5 parts water to 1 part flour) - usually

• Involves cooking the flour and liquid together on a stovetop or microwave to form a paste.
• Cool to under 115 degrees and add to the rest of the liquid ingredients.
• Good option to use for a direct dough.
• The higher percentage of the flour that is pre-gelatinized the softer rolls.

Original Recipe
Yields: 24 Buns - 47g ea.
Bake: 350

Recipe Adjusted to 75% Hydration & Tangzhong
Tangzhong 5% of recipe
32g flour (3 1/2T)
160g water (2/3 c)
Cook on stove on low heat until you see your stirring marks as it thickens. It only takes a few minutes. Cool to below 115 degrees so it does not kill the yeast. Add to the other liquid ingredients and stir.

Dry Ingredients
610g Hard White ( 4 2/3 c)
3/4 tsp. dried malt powder (you can omit if you like)
8g Salt (3/4 tsp.)
10g Yeast (3 1/2 tsp.)

Liquid
45g Cane Syrup (honey) (2 T. +1 tsp.)
314g Water (1 1/3 c)

20g Butter (1 1/2 T.)
10g Soy Flour (1 1/2 T.) omit if you like

Directions

• Add the tangzhong mixture to the liquid ingredients and mix.
• Add the dry ingredients to the mixer then the liquid ingredients. Mix until just moistened and let sit for 5 minutes.
• Now develop the gluten with the mixer (mix 3 minutes with dough hook) Remove from the mixer and place the dough on the counter and flatten it out.
• Soften the butter and add the soy flour to form a paste. Spread the paste onto the dough and cut the dough into pieces and add back to the mixer bowl.
• Knead until the butter mixture is incorporated into the dough. The dough will now be softer. If should only take about 2 minutes.
• Bulk proof for 20-30 minutes
• Shape into 24 round balls about 45g - 47g each.
• Add Shine: 1 large egg yolk + 2T. water mix in a small bowl and brush the buns before proofing them.
• Proof for an addition 20 minutes until about the size you want them.
• Pre-heat the oven to 350 degrees
• Put into the oven and bake at 350 for 15 minutes