Tangzhong

[Anonymous No.12840447]

Why aren't you using the tangzhong technique in your bread baking which creates a softer bread that retains moisture longer?

https://www.kingarthurflour.com/blog/2018/03/26/introduction-to-tangzhong

[Anonymous No.12840475]

Because like everything else that comes "from" China it wasn't really invented there but they just stole the name and pretended they invented it like the fucking chinks they are. I'm not going to call it "chingchong" technique or whatever they branded it as, it's just a fucking roux mixed into your dough.

[Anonymous No.12840509]

>>12840447
>tangzhong, the Asian yeast bread technique that's gradually making its way into American kitchens.

As if Asians had ANY bread culture prior to Western influence.

[Anonymous No.12840525]

>>12840447
does that look any softer or moister bread?

[Anonymous No.12840792]

>>12840525
After 2 days it will be more moist than without the roux

[Anonymous No.12841850]

>>12840509
Bread culture started around Egypt somewhere and spread to India and Asia before the "West" ever got a hold of it. Wheat was the staple crop of Northern China way before rice was introduced which is why they have a lot more traditional bread and noodle dishes in comparison to Southern China.

You wouldn't know though because you were educated in a flyover dumpster fire they call schools there.

[Anonymous No.12841965]

>>12840475
Based

[Anonymous No.12842003]

>>12841850
>Wheat was the staple crop of Northern China way before rice was introduced which is why they have a lot more traditional bread and noodle dishes in comparison to Southern China.
If you want to include steamed buns in it, sure. However we perfected it.

>You wouldn't know though because you were educated in a flyover dumpster fire they call schools there.
Not even American.

[Anonymous No.12842020]

Why are you talking to me like you fucken know me? Watch your bitch mouth, boy.

[Anonymous No.12842081]

>>12840447
because I already know how to make soft rolls without doing a bunch more steps, including more dishes

[Anonymous No.12842085]

>>12840475
It’s Japanese dumbfuck

[Anonymous No.12842517]

>bread thread
>immediately derailed by Identity Evropa
Why are wh*teoids so dysfunctional? Is it daddy issues?

[Anonymous No.12842536]

i do

[Anonymous No.12842665]

>>12840475
>https://www.kingarthurflour.com/blog/2018/03/26/introduction-to-tangzhong
it's not a roux because there's no butter
it is however just porridge bread

[Anonymous No.12842671]

>>12842536
mmmmmmm looks so good

[Anonymous No.12842705]

>>12842671
they were very good, this used tangzhong too.

[Anonymous No.12842797]

>>12840475
>roux
retard

[Anonymous No.12843058]

>>12840447

I tried making milk bread. Didn't really rise correctly or come out as pearly white as the videos, but it was still good. Moist for a few days then mold after a week on the last slice that remained. 8/10, will work to improve.

[Anonymous No.12843062]

>>12843058

Also, my tangzhong was gray instead of white. Is this because I didn't use milk, just water and bread flour?

[Anonymous No.12843149]

>>12840447
Because it gets boring fast in terms of flavour and texture.

[Anonymous No.12843221]

>>12842705
Is this the Joshua weissman recipe? How did you get them to have such a nice finish?

[Anonymous No.12843273]

>>12843221
>Joshua weissman

never heard of this guy so i googled him. watched 180 seconds of his "texas smoked brisket" video. what a faggot.

[Anonymous No.12843621]

>>12843273
Yeah he’s a fag (and a Jew pretty sure) but his burger bun recipe is great. I just can’t get that nice satin finish on them like he does

[Anonymous No.12843844]

>>12842517
>immediately derailed
Pretty sure it was the passive aggressive "Why aren't you using". Why can brOwnies not see this? Are you stupid?

[Anonymous No.12844193]

>>12843221
yes. good shape plus egg wash.

[Anonymous No.12844263]

>>12843221
>How did you get them to have such a nice finish?
Egg white wash. Do it before putting in the oven and again a few minutes before it's done.

[Anonymous No.12844268]

>>12840475
This. They pretend they invented gunpowder and paper and all sorts of stuff, but everybody knows Based Whiteman did everything important in history.

[Anonymous No.12844270]

>>12844263
so you take the buns out before they’re done and brush them with egg wash again? Also why do you use only the egg whites?

[Anonymous No.12844290]

>>12844270
>so you take the buns out before they’re done and brush them with egg wash again?
you egg wash them before you bake. egg white wash was a typo, i use 1 whole egg and a splash of milk. its early

[Anonymous No.12844291]

crumb by the way

[Anonymous No.12844292]

>>12844290
You said you do it twice though, once before going in the oven and next a few minutes before they’re done

[Anonymous No.12844298]

>>12843844
Shitskins don't know how to address someone and start a conversation civilly. So of course it strikes them as odd that anyone would take exception to OP being a little cunt.

[Anonymous No.12844303]

>>12844290
Don't impersonate my, ya cunt.

>>12844270
Yes, just the white. And yes, you take the buns about a minute or two before their done and apply a second coat.

[Anonymous No.12844306]

>>12844292
fuck me, i just woke up. egg wash before they bake and brush with melted butter right after you pull them out.

in my experience a good shape and proof helps with the final products look.

>>12844303
kek pls its to early

[Anonymous No.12844311]

>>12844303
>>12844306
Who do I believe!???

Also I suspect it’s probably my shaping that needs work. I’m a total amateur at it. Do you have any tips?

[Anonymous No.12844322]

>>12844311
a good board to work on, a good proof (i use the same fermentation station), and practice. i use a bench scraper to turn it and pull it into itself a few times and it gets very tight.

[Anonymous No.12844340]

>>12842085
>It's Japanese
So probably not invented there.

[Anonymous No.12844497]

>>12840447
Would this work for whole wheat bread? I make 100% whole wheat bread but it already needs 100% hydration, so I don't know if much more moisture is really necessary.

[Anonymous No.12844523]

>>12844497
This whole wheat bread is great:

https://www.youtube.com/embed/WWsY8IaoAV8

I made it many times.

[Anonymous No.12844530]

>>12844497

This whole wheat bread is great:

https://www.youtube.com/watch?v=WWsY8IaoAV8

I made it many times.

[Anonymous No.12844735]

From Bon Appetit:
>Legend has itthat milk bread may have been actually invented by British baker Robert Clarke, who opened Yokohama Bakery in Japan back in 1862. At least that’s what Annie Sheng, an anthropologist studying Asian bread at Cornell University, has pieced together in her own research. But even for her, it’s hard to say when milk bread, known as shokupan (“food bread”) in Japan, officially came onto the scene. “Shokupan is a general term for a loaf you cut and slice and toast into sandwiches,” Sheng tells me. That makes it hard to tie down in an easy definition. It’s also why there’s variability among recipes.
>Some milk bread is made with yudane, a sandy flour-and-water paste that gives the loaf the right bounce and a longer shelf life. Others call for tangzhong, the Chinese equivalent, made of a warmed milk-and-flour slurry. Some are just a mix of flour, milk or water, sugar, salt, active dry yeast, and on occasion butter.
Tangzhong and yudane are two different readings for the same characters, 湯種.
Tang usually means soup in Chinese, which doesn't make a ton of sense here. In Japanese, Yu means hot water (the original sense of the character in Chinese too), suggesting this method came to China via Japan. Hokkaido is known for its dairy industry, so using milk might have been their innovation.
In general, baking is a foreign concept to China. Even in the North where flour was a staple, baked flatbreads and buns were mainly seen as Central Asian novelties that first caught on among the upper class. Few homes in China have ever been equipped with an oven, and modern recipes for baked bread are often repurposed versions of steamed or fried breads.

This is all to say that tangzhong is not some ancient Chinese secret. It's apparently a modern technique perfected in 20th century kitchens with precise temperatures, so you might as well try it if you like trying new things in baking.

[Anonymous No.12844760]

>>12844735
Chinks don't bake, they steam everything

[Anonymous No.12844765]

>>12844735
>Few homes in China have ever been equipped with an oven
that's not true to this day is it?

[Anonymous No.12844769]

>>12844765
ovens are overrated