Making Tangzhong/ Water Roux for softer bread, how to convert and a white bread recipe using method below

Name: Making Tangzhong/ Water Roux for softer bread, how to convert and a white bread recipe using method below
Ingredients: Measure flour and water; ◾50gram = 1/3 cup bread flour; ◾250ml = 1 cup water (could be replaced by milk, or 50/50 water and milk); How to apply the Tangzhong/ Water Roux method into your bread recipes; See below

Making Tangzhong/ Water Roux for softer bread, how to convert and a white bread recipe using method below was pinched from <a href="https://simplyafoodblog.wordpress.com/2012/11/05/revealing-the-ultimate-secret-to-softer-fluffier-bread-that-stays-fresh-for-days-part-1-my-universal-tangzhong-converting-formula/" target="_blank">simplyafoodblog.wordpress.com.</a>

INGREDIENTS

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Measure flour and water

•

◾50gram = 1/3 cup bread flour

•

◾250ml = 1 cup water (could be replaced by milk, or 50/50 water and milk)

•

How to apply the Tangzhong/ Water Roux method into your bread recipes

•

See below

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