The key for a fluffy and moist bread!!

The key for a fluffy and moist bread!!

The key for a fluffy and moist bread!!

Okay I must admit the picture isn't the sexiest pic ever, I don't have the chance to take a better picture for the subject, but I kid you not, this is the key for making a fluffy and moist bread!! Its super easy and it helps your bread turn out to be patisserie-bought bread. 

50 gr flour
250 gr water (or milk) 

1. In a pot, whisk together the water and flour until its lump free.
2. Turn on the stove on medium heat while stirring constantly. After around 2-3 minutes, it will thicken to an almost pudding like consistency as shown on my humble pic.  
3. Once its evenly thickened, remove from heat and let cool. You might want to cover it loosely to prevent from drying. 
4. Your tangzhong mix are ready to use!

Happy cooking!!

PS: This mixture made around 150 gr. If you need less or more, the ratio flour with liquid is 1:5 ( one part of flour with 5 part of liquid), so please adjust to your need.

My first attempt using this tangzhong mix is uploaded right after this page :) 


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