Microwave Tangzhong
INGREDIENTS
- 25 g bread flour or all-purpose flour
- 125 g liquid water, milk, or nut milk
Equipment
Instructions
- Combine 25 g bread flour and 125 g liquid in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until thickened and reaches 145-150°F (63-65°C). For me, it usually takes 3-5 rounds to finish. Cover and refrigerate until morning.
- Let cool to room temperature before adding to your dough. Hot tangzhong can kill your sourdough starter!
Video
Notes
This recipe uses 5% of total flour from a 500g flour recipe. Scale up or down as needed using the 1:5 ratio.
You can make the tangzhong up to 2 days in advance; keep in fridge.
You can also make the tangzhong on the stovetop if you prefer. Heat over medium heat until the mixture reaches about 145-150°F (63-65°C) and is thick like pudding. Ensure it is fully cooled before adding to dough!
