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|description=Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the | |hashtagrev=12032020 | ||
|description=Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the | |||
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[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Tang zhong]] | [[Image:{{PAGENAME}}.jpg|300px|thumb|right|Tang zhong]] | ||
Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy [[bread]] which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called ''The | Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy [[bread]] which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called ''The 65° Bread Doctor''. Using this method also allows [[bread]] to stay fresh for longer without needing to use artificial preservatives. | ||
To make the tang zhong, you mix together one part [[flour]] with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be [[milk]] or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly | To make the tang zhong, you mix together one part [[flour]] with five parts liquid (by weight) to make a smooth paste. This is usually water, but can be [[milk]] or a mixture of both. The mixture is then heated in a saucepan until it reaches exactly 65°C (149°F), removed from the hob, covered and left to cool until it is down to room temperature, when it will be ready to use. It would be useful have a digital [[thermometer]] with a probe when making this as other types of [[thermometer]] tend to be too large. If you are not making your [[bread]] immediately, the tang zhong will keep in the fridge for a couple of days, but will need to be brought up to room temperature before use. The tang zhong is added to the main [[flour]] with the liquid and mixed in and [[knead|kneaded]] as normal. | ||
The amount of tang zhong used should be about 35% of the weight of the main [[flour]]. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g [[flour]], 200g liquid and 170g tang zhong (made with 30g [[flour]] and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. | The amount of tang zhong used should be about 35% of the weight of the main [[flour]]. It is best to make a little extra, because the liquid will evaporate slightly during heating. To make a loaf weighing about 1kg, I would suggest using 480g [[flour]], 200g liquid and 170g tang zhong (made with 30g [[flour]] and 150g liquid), which will give a hydration of about 68%. You can of course adjust the amount of liquid either side of the 200g, but the tang zhong proportions should not be adjusted. | ||
==Note for Thermomix owners== | |||
Tang zhong can be made very easily in the new [[Thermomix]] TM5 because it will heat to exactly 65°C. Just weigh in the [[flour]] and water 3-4 minutes / 65°C / Speed 4, reducing to Speed 2 about halfway through, leave to cool, then add your ingredients for the main [[dough]] as usual. However, please note that as TM31 temperatures only go up in degrees of 10°C , users of this model will need to set the temperature at 70°C. Once it has hit the 60°C mark, leave for half a minute or so then keep checking the temperature with a digital probe until it has reached 65°C. | |||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Bread and baking]] | [[Category:Bread and baking]] | ||
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