This Asian technique — Tang Zhong—cooks a small percentage of the flour and liquid (water or milk) into a thick slurry, cool, and then mix with the remaining ingredients.
The flour will absorb twice as much hot water or milk than cool water due to higher temperature resulting in higher average kinetic energy. It also changes the structure of the dough into a gel-like structure that traps water throughout the kneading, baking, and cooling process.
- Easier to knead because less unabsorbed water
- Bread rises higher because more water creating more internal steam.
- Softer and moister for a longer period after baking
- 3 Tablespoon bread flour
- 3 Tablespoon water
- 3 Tablespoon milk.
Note: Recipe for 3 cups of flour.
- In a small saucepan, add bread flour, water, and milk.
- Over low heat, whisk until a thick slurry is formed ( about 3-5 minutes)
- Remove from heat and let it cool to room temperature.
- Mix with remaining bread ingredients and follow specific bread recipe of your choice