The chemistry of starch gelatinization
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The global journey of milk bread
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The art of baking at home
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YOUR GOAL
Master of Secrets of milk bread
alicecooks The Tangzhong Method
Warm up the paste, / Lock in the water, / Pillowy soft!
alicecooks Tangzhong allows bakers to add more water to dough without making it sticky and unmanageable.
alicecooks Bread goes stale when starch molecules reorganize and expel moisture, a process called retrogradation.
alicecooks Stir the flour paste to discover how the tangzhong trick keeps milk bread fluffy.
Super-absorbent starch: Gelatinized starch can hold up to several times its weight in water, acting like a natural sponge inside your bread dough.
A baking technique of Asian origin in which a portion of flour and liquid is cooked into a paste before mixing. Yvonne Chen popularized this starch-heating technique in her 2007 cookbook The 65C Bread Doctor.
What is the scientific term for bread going stale as starch molecules recrystallize?
What percentage of a recipe's total flour is typically used to make the tangzhong paste?
What is the traditional ratio of flour to liquid by weight used to make a tangzhong paste?
Which component of flour is primarily responsible for absorbing water during the tangzhong heating process?