Tang Zhong (Water Roux) for Bun Making

Looks like the current trend now is to make bread and buns! Well, I don't want to be left out too! :lol: Like many others, I have joined the bread making bandwagon a few weeks back and it has been addictive! Have been trying various recipes and figured that those bread using the Tang Zhong or Water Roux Method has better texture... softer and fluffier!

So, what is Tang Zhong? It is something like a dough starter but this one you don't have to ferment anything for hours or days. Basically you can use it almost instantly. Tang Zhong is also the basic for making the 65°C bread and buns. All you need is some bread flour and water, mix together under small flame.

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Ingredients (to make approx. 130gm of TZ)

• 25g Bread flour


• 125ml Water

Methods

1. Mix bread flour with water in a small sauce pan, stir with a whisk under small flame.


2. The mixture will start to thicken so you'll have to stir consistently else it will burn.


3. Once it reaches 65ºC, you will see the mixture turning creamy looking and when you see lines/streams appearing while you stirred, means you have reached the right consistency (refer to photo above)


4. Remove pan from the heat and pour the Tang Zhong into a clean bowl and cover with a cling wrap touching the surface of the mixture. You can keep it in the fridge up to 3 days. Discard when it turns greyish.


5. You can use it once it has reaches room temperature.