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Hey, remember when I asked about improving my dough and ya'll suggested the Tangzhong method

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Joined: Dec 12, 2005


Posted to Thread #30618 at 2:40 pm on Nov 23, 2018

This is where you make a roux FIRST. Adding that to the basic dough really helped make my sweet dough stay fresh days longer.

Well, I was looking through Real Simple while the stylist and foils and dye and heat and an obscene amount of money were making me look at least 6 weeks younger than I am. And there was a recipe for cinnamon rolls.

And damn if they didn't incorporate the Tangzhong methodology, without ever mentioning it, how it works or the benefits of applying it. I recognized the concept because I am now a Tangzhong-ized convert.

Go see for yourself. Recipe is linked.

I wonder how many standard dough recipes will start to incorporate this step now?


Jesus saves. Buddha recycles.

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