The chemistry of starch gelatinization
The global journey of milk bread
The art of baking at home
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?