Source: Japanese Milk Bread Rolls.
Enough for one batch of Japanese milk bread rolls.
- Hydration
- 600 %
- Total flour
- 90 g
Ingredients
| Amount | Ingredient | Baker's percentage |
|---|---|---|
| 270g | Water | 300 % |
| 270g | Milkwhole | 300 % |
| 90g | Bread flour | 100 % |
Method
- Combine all the ingredients in a small saucepan and whisk until no lumps remain.
- Cook over low heat, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
- Move the tangzhong to a small bowl and let it cool to room temperature.