Discussion about this post

User's avatar
Kristin Collett's avatar

I may have missed this in one of your other posts, but is there a formula you use to convert existing recipes to use tangzhong? Or is it trial and error for each type of dough (brioche, challah, pan de mie, etc).

Expand full comment
Cynthia's avatar

Looks delicious! Should the 8T of butter for the dough be at room temperature?

Expand full comment
7 more comments...

No posts