Water Dough for Buns and Bread (Tangzhong)

February 9, 2011 · Filed under Recipes

In order to make the bread softer, we have to make sure the bread is able to retain more moisture and I learnt this method through reading a couple of bread recipe books and found this Japanese method very interesting and give it a try. And true enough, the buns and bread using this method was soft and yummy.

So here’s the water dough,

Ingredients:
50g Flour
250ml Water

Mix flour with water.

Keep stirring while heating over medium heat, till lines are formed and you can form a ribbon.

Method:
1. Mix and combine the flour and water in a pot till no lump.
2. Heat it over medium fire till when you stir, you can see lines when it is thicken.
3. It is ready and when you draw a ribbon, it disappear slowly.
4. Transfer it to a container and clingwrap it for it to cool down.
5. Keep in the fridge when not in use.

NB: clingwrap is to prevent water lost to vaporisation.
Can keep for a couple of days.