Any Home Bakers Here?

[bruceha2000]

Now I know where the phrase “keep your powder dry,” came from.

And it was really important when your life (food or war) depended on it!

 

[Ladies-Eight]

Bakers good morning one and all!

68 partly sunny 83% humidity feels like 66 rain 2%.

Have a great day!

 

[ronott1]

I passed on the yudane, because it is a 2 day process. (what I read on the instructions.) Have not made Yudane, but I think, they both will work very similarly.
Tangzhong is made, and used as soon as it cools. I usually make a larger portion, and just measure out what I need. I save the remainder refrigerated in a plastic container. (saves well)
I made it from regular All-purpose flower, with no noticeable difference.
I mix the 1;5 ratio of flour/water cold. (mix well). I then place on stovetop, on medium heat and keep stirring continually. When the temperature reaches 150°F I remove from burner. The consistency is that of a creamy gravy.
Made it so many times,, that I can skip using the thermometer. (I use an infrared laser dot type thermometer for easy readings. other thermometers will work also.)
The Tangzhong does enhance the texture of the bread. Also makes it soft, and keeps the bread fresh longer.
I can post a recipe that I use, but don't have it handy at the moment. It is in my printed out recipes in a large notebook.
Ask and you shall receive.

This is the thermometer that I like using.

View attachment 3338840

I have made bread using the Tangzhong method only too.

I love the laser thermometers!

 

[jnicholes]

And it was really important when your life (food or war) depended on it!

Exactly. It’s amazing how some of the phrases we use today came from flintlock terminology.

For example, “going off half cocked.”

 

[pennyJo1960]

Good Morning Home Bakers. May do cinnamon rolls sounds good to me.

 

[GardenBlooms22]

Made a small loaf of garlic bread, garlic butter split it butter.
Yum small enough 3 biscuits also made it.

I passed on the yudane, because it is a 2 day process. (what I read on the instructions.) Have not made Yudane, but I think, they both will work very similarly.
Tangzhong is made, and used as soon as it cools. I usually make a larger portion, and just measure out what I need. I save the remainder refrigerated in a plastic container. (saves well)
I made it from regular All-purpose flower, with no noticeable difference.
I mix the 1;5 ratio of flour/water cold. (mix well). I then place on stovetop, on medium heat and keep stirring continually. When the temperature reaches 150°F I remove from burner. The consistency is that of a creamy gravy.
Made it so many times,, that I can skip using the thermometer. (I use an infrared laser dot type thermometer for easy readings. other thermometers will work also.)
The Tangzhong does enhance the texture of the bread. Also makes it soft, and keeps the bread fresh longer.
I can post a recipe that I use, but don't have it handy at the moment. It is in my printed out recipes in a large notebook.
Ask and you shall receive.

This is the thermometer that I like using.

View attachment 3338840

Thank you! This is exactly what I was trying to find out! I will definitely look into making tangzhong!

I usually use all purpose flour when I make bread, so that's why I was asking.

I didn't realize yudane is a 2 day process, I will keep reading up on it.

Thanks again,

 

[pennyJo1960]

Cinnamon rolls fresh from the oven, cream cheese frosting on top.
Do not do them allot anymore.

 

[cavemanrich]

I love the laser thermometers!

You and I alike.
I always have it out when I'm baking. Use it to fine tune the temperature of liquid when proofing yeast.
Also I use it to measure temperature of my melted butter. I use micro to heat it up. I am usually adding it to beat/fluffed eggs. Don't want an omelet to form when trying to bake a cake.

 

[troyer]

Cinnamon rolls fresh from the oven, cream cheese frosting on top.
Do not do them allot anymore.View attachment 3339272View attachment 3339273View attachment 3339274

Drool drool...

 

[Sally PB]

Tangzhong is a totally new word for me. So I had to google it and see what it was...

Interesting! It's very interesting! I did find a GF bread recipe, but it uses a stand mixer, and I don't have one.

I do plan to get myself a good hand mixer. I'm looking at a Breville model; very pricey, at $130-150, but I want a GOOD MIXER. The cheap one I have has never, ever beaten egg whites to stiff peaks.

I'm wondering if it would handle bread dough....?