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Super hydration soft bread using water roux aka tangzhong ??


By Sunflower Food Galore (Visit website)



If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong ?? to make all sorts of soft breads. I think this water roux method originated from Japan.What is a 60deg C water roux? It?s basically a cooked water and flour paste. Why 60deg C?


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