Tangzhong LoafPosted: April 3, 2016
Second attempt at tangzhong! Wanted to use a recipe that called for ingredients by weight so that I could get more consistent results.
What I Changed:
- Still don’t have a thermometer so I just looked for the “lines.” It cooked up pretty quickly, I may have had the heat too high?
- Shaped one batch into rolls, another into a small loaf prior to first rise
- Let the rolls rest overnight in the fridge, then rise 3h at RT – baked at 350 for 30 min
- Froze the loaf, let it thaw overnight in the fridge, then rise 3h at RT – baked at 350 for 25 min
What I Liked:
- The rolls turned out pretty dry and crumbly, but the loaf turned out great! Not really sure what happened…maybe I overbaked? I was thinking something was wrong with the tangzhong (as in overcooked) but if that were the case then the loaf wouldnt have turned out right…maybe I just overbaked the rolls? They are much smaller and turned out much darker than the loaf, even though both had an egg wash
- I love the swirl look! Will keep doing this! It’s also nice in terms of portioning out the dough
What I Would Change:
- Maybe shape after the second rise and see how that changes things?
- Froze and thawed well after baking 🙂 Yay!