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Hey, remember when I asked about improving my dough and ya'll suggested the Tangzhong method
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.
Other messages in this thread:
- 30618. Hey, remember when I asked about improving my dough and ya'll suggested the Tangzhong method [LINK] - MarilynFL - 2:40pm on 11/23/18 (1)
- My sister made it into dinner rolls and WOW!!!!! Best roll I've ever eaten. - cheezz - 7:58pm on 11/26/18