Tangzhong method is popular in Asia but not so much in Europe or USA. The basic idea is to mix one part flour to five parts milk or water, by weight. You then stir and cook until the starches in the flour gelatinize and the mixture thickens. You then add it to your normal bread recipe. No special ingredients needes *cough* amylase *cough*
This method should produce a really soft and fluffy bread. There are tons of recipes on Google but what I'd love to see is Chefsteps take on it. The real science behind it and what else it could be used other than bread.
Has anyone else experimented the Tangzhong method when making bread. I'd love to hear your success on it since my few tries have not yet been what I exactly hoped for.
