13 Comments

Hi Andrew, just wondering if you are going to give us some guidance about how to try tangzhong in our own recipes? I have a particular dinner roll recipe in mind that could benefit

Expand full comment

You just said about using cooked oatmeal in porridge breads. Did you try to use cooked wheat grain in it?

Expand full comment

It is interesting (and mostly ignored) fact that a similar technique was used almost one millenium ago in Al-Andalus (but has unfortunatelly left no trace, at least in Spanish baking). We have written evidence from Ibn-Al-Awamm who in his «Book on agriculture» (Kitāb al-Filāḥa) describes a technique not unlike tangzhong, that he calls "flour water" and which instead using a 1 to 6 ratio uses a 1 to 20 ratio but follow the same principle. He describes the resulting bread as having a certain sweetness and delicate flavour.

Expand full comment

Is the picture at the top of this just a variation in shape and size of the Tangzhong Choreg or something else?

Expand full comment