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