Making Tangjong
Tang Zhong is a bread dough method that has been handed down from China for a long time It softens the bread and makes it swell up a lot The soft texture is good, so it makes you digest well I heard that all fermented breads can be made with Tangjong starter, so I thought I should make Tangjong from now on. Let's make Tangjong!
1 serving
Within 15 minutes
카푸치노
Ingredients
  • Water
    250ml
  • Flour
    50g
Cooking Steps
STEP 1/4
Place flour and water in a skillet and mix well with a whisk to smooth the flour out.
STEP 2/4
The bottom of the pan can get stuck if possible, so I think it would be good to use a coated pan. I just made it on Steng Pan Stir well over low heat so that it doesn't stick.
STEP 3/4
The most important thing here is temperature. Stir it over low heat until the temperature is about 65 degrees
STEP 4/4
When it's 65 degrees, get off the fire Please let it ripen for one night. If you don't have a thermometer, you can stir it on low heat until you can see the bottom. If you think it's glue porridge, you'll understand quickly. When kneading bread, take it out for an hour or two and use it. When you make fermented bread, you need to control the water control is essential!
When making Tangjong, the ratio is water: flour = 5:1 / water 250ml: flour 50g When kneading bread, take it out for an hour or two and use it. When you make fermented bread, you need to control the water control is essential!
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