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Seeking recipe for tang zhong (chinese hot dog rolls) (or cookbook containing it)

Howard_2 Aug 19, 2011 12:00 PM

I'm looking for a recipe for tang zhong --a/k/a chinese hot dog rolls (dough)--that uses volume measurements, rather than weight. I did some searching and all the recipes I found, used weight measurements.

Even better would be a cookbook containing this and related recipes....

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  1. g
    gemsquash RE: Howard_2 Aug 20, 2011 06:19 PM

    How about this recipe?

    1. buttertart RE: Howard_2 Aug 20, 2011 06:24 PM

      "The" book on Chinese breads and flour-based foodstuffs is "Florence Lin's Complete Book of Chinese Noodles, Dumplings and Breads". It's out of print but should be available from good libraries (copies are expensive on used book sites).

      1. Antilope RE: Howard_2 Jan 17, 2013 03:28 PM

        For anyone interested, here are more "tang zhong" (water roux) method type bread recipes that use volume (cups, tbsp, tsp) measurements:

        Bread!!........ Tangzhong Method.....step-by-step.

        Japanese Style Bacon and Cheese Bread (Tangzhong Method).

        Tangzhong Style Honey Wheat Bread

        Mr. Sparkle's Super Awesome Tangzhong Bread DOH!

        Pandan Bread (Tangzhong Method).

        Hokkaido Milk Bread – Soft milk toast with a secret ingredient

        Bread 101: Brioche (Tang Zhong Method).

        3 Replies
        1. re: Antilope
          buttertart RE: Antilope Jan 17, 2013 04:30 PM

          THANK YOU!!! Exciting. I've heard that bead made with water roux keeps very well.

          1. re: buttertart
            Antilope RE: buttertart Jan 17, 2013 06:21 PM

            Tang Zhong in a microwave. Here's a detailed account how I created water roux. The goal is to create a water roux by heating water and flour mixture to 65C / 150F. This is usually done in a saucepan.

            (Made my first loaf a day ago, bread light, tender, moist. Seems the same on 2nd day.)

            This is enough water roux for a 1 lb loaf.

            Add 1/3 cup plus 1 tablespoon 70 F water to 1-cup pyrex measuring cup.

            Add 2 Tablespoons of flour.

            Whisk well with 1 1/2-inch wide wire balloon whisk until all of flour is blended into the water.

            Microwave 20 seconds in an 1150 watt microwave at 100% power (placed on microwave turntable, halfway between center and edge). Whisk well and take temp with Thermapen. Temp 120 F.

            Microwave 10 seconds at 100% power, whisk well and take temp. 143 F.

            Microwave 6 seconds at 100% power, whisk well and take temp. 152 F.

            No lumps seen, no frothing seen. Nice and thick. Took less than 45 seconds.

            Scrape with rubber spatula into bread machine.

            1. re: Antilope
              buttertart RE: Antilope Jan 18, 2013 04:53 PM

              Cool, cool, cool. Thank you!

        2. Antilope RE: Howard_2 Jan 18, 2013 08:28 AM

          Hong Kong Bakery-Style Sausage Bun Using Tang Zhong Method (with Volume Measurements)

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