A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.
- 50 g Bread flour
- 250 ml Water
- In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
- Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.
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172 comments:
what an interesting starter.. I never heard before, but iam going to try it this week.
Thanks for the great tip, I have gotta try your Hokkaido Milky bread recipe.
thank you so much for this recipe, i will try this tomorrow . I miss asian breads.
Thanks for sharing this link, but unfortunately it seems to be offline... Does anybody have a mirror or another source? Please reply to my post if you do!
I would appreciate if a staff member here at angiesrecipes.blogspot.com could post it.
Thanks,
Harry
Harry, I don't quite understand your question....the post is right here..what do you mean by "offline" here?
Angie
@Anonymous
Or you can leave me your email, I send you the recipe.
Hey,
This is a message for the webmaster/admin here at angiesrecipes.blogspot.com.
Can I use part of the information from this post right above if I give a link back to this site?
Thanks,
Alex
Alex: As long as you give the proper credit to my site, yes, you can use it.
Angie
Thanks for sharing the link, but unfortunately it seems to be offline... Does anybody have a mirror or another source? Please answer to my post if you do!
I would appreciate if someone here at angiesrecipes.blogspot.com could repost it.
Thanks,
Peter
Peter, I don't quite understand it...I can read and see the whole post and images.
Greetings,
I have a question for the webmaster/admin here at angiesrecipes.blogspot.com.
Can I use some of the information from your blog post above if I give a link back to this site?
Thanks,
Charlie
@Anonymous
Hallo Charlie
Where do you want to use this post? Could you leave the url so that I can take a look before?
Angie
Hi. I am following your Curry Bread recipe and I see that I need 180g of this starter. Would you mind sharing how much flour and water I would need to make exactly 180g of this starter? I live in America and use cup and teaspoon measurements rather than grams or ml. Thanks.
@Yuuji Kamijou
You would need roughly about 30 grams flour (about 1/4 cup)and 150 ml(about 3/5 cup) water to prepare about 180 grams of starter.
Hi Angie,
Is is a must to use bread flour for the Tangzhong? Can I use all purpose flour instead? I have a big bag of AP flour but no bread flour at home... thanks in advanced for your reply.
@Anonymous
No. AP flour will work too. I have used rye, wholewheat, and spelt before..and they all work GREAT.
thanks so much Angie, for your quick reply.. I'll try to make some delicious breads with the Tangzhong method... (love baking :))
As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!