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Has anyone made bread using the tangzhou starter, which is using the starch gelatinization concept.

asked by happycao about 8 years ago

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5 answers 3692 views
gigiaxline
added about 8 years ago

Yes, and it works pretty well. I made this http://tinyurl.com/tangzhong and used Trader Joe's Quattro Formaggio cheese, Prosciutto and green onions for the filling. It was yummy!

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Savorykitchen
added about 8 years ago

wow, I've never heard of this method before. I'm looking forward to trying it out.

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gigiaxline
added about 8 years ago

I also bookmarked this to try, since it seems "healthier" but haven't yet http://dodol-mochi.blogspot.com/2009/10/tangzhong-or-water-roux-method.html.

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happycao
added about 8 years ago

I've been trying to make Chinese bread buns, and I've heard of the 39 Celsius method and also the tangzhou method, where you heat flour with water in a pot first as a starter, but I'm wondering what difference this is to another type of starter.

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gigiaxline
added about 8 years ago

I couldn't tell you the science behind it, but the tangzhou method yields the type of buns that you can get at Ranch 99 markets and Chinese bakeries that have red bean filling, green onions on top, etc. It's quite soft and yummy. I'll have to check out the 39 Celsius method - have not heard of that.

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