We spent many years in the Texas Hill Country - the town of West is best known for its kolache bakeries (or vice-versa; when Texans think of kolaches they think of West and especially Czech Stop).
I've made them at home (usually blueberry and cheese, although I've done some koblasnek with smoked sausage). Anxious to try this dough recipe and maybe use potato flakes for the starch (riffing on the "Potato, potato" post ;-) )
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).
I'll try to write this up in a future post (I'm in the thick of this work right now), but the general answer is that it depends upon how much of the total flour/starch goes into the tangzhong. My general approach is for every 10% flour that goes into the TZ, you need 5-8% more water overall.
I had one for breakfast this morning. Honestly, they are light as air. Utterly beautiful.
Absolutely delicious!
We spent many years in the Texas Hill Country - the town of West is best known for its kolache bakeries (or vice-versa; when Texans think of kolaches they think of West and especially Czech Stop).
I've made them at home (usually blueberry and cheese, although I've done some koblasnek with smoked sausage). Anxious to try this dough recipe and maybe use potato flakes for the starch (riffing on the "Potato, potato" post ;-) )
These looks incredible - just the kind of pastry I'd like to find in a shop in my area but don't. Looking forward to trying the recipe. Thank you!
Looks delicious! Should the 8T of butter for the dough be at room temperature?
no, cold from the fridge. (I just added that for clarity)
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).
I'll try to write this up in a future post (I'm in the thick of this work right now), but the general answer is that it depends upon how much of the total flour/starch goes into the tangzhong. My general approach is for every 10% flour that goes into the TZ, you need 5-8% more water overall.
Makes sense. Thanks for the quick response!