Any Home Bakers Here?

[ronott1]

Has anybody used a Tangzhong or yudane in baking?
I have used a tangzhong in donuts. its the secret to Krispy cream doughnuts.

Yes!

I made Bread using Tangzhong. There are a couple of recipes in the index. https://docs.google.com/spreadsheets/d/1peEcaDmtptAvZeLcrvEuD0gLksKLwQEH6LgpzmJNN4Q/edit#gid=0

 

[pennyJo1960]

Home Bakers the best thing in page one of the thread has all the recipes.

 

[Sally PB]

I was inspired today, I guess. I made peanut butter too, after I made bone broth.

Tomorrow, I'll make grownies. I've been out of peanut butter (an integral ingredient!), so I haven't been able to make them. Plus, it's supposed to get pretty cold tonight, so I need an excuse to use the oven.

 

[Ladies-Eight]

Most of mine are from Thanksgiving/Christmas turkeys, but I use any kind of bones I have. Ham, pock, chicken, steak, turkey.

I do mine in my Instant Pot.
https://www.pressurecookrecipes.com/instant-pot-bone-broth/
That's where I learned everything I know.

I use bones, celery, carrots, onions, more onions, garlic, more onions, bay leaf, peppercorns, and a healthy splash of cider vinegar. Then water up to the "max fill" line on the pot.

Whenever I cut up an onion or clove of garlic, I save the cut off bits in a bag in the freezer. Ditto with carrots or celery. I get most of my ingredients for "free," as they are the parts of the veg and carcass that would be buried in the garden/compost.

When it's done, I pour it through a colander. Most bones get used twice, so I pull them out and start another freezer bag of stuff for bone broth. The vegetable mush gets put into small freezer bags and given to the chickens as chickie snack.

That's a special, not-too-often treat.

Thank you for the information.

Of course, I have another question, how many bones do you use?

Is it like a gallon size freezer bag or what.

 

[Sally PB]

Thank you for the information.

Of course, I have another question, how many bones do you use?

Is it like a gallon size freezer bag or what.

Oh, good question. I have the 8 quart Instant Pot. I put my carcasses/bones in a 2 gallon Ziploc bag in the freezer (along with onion ends, etc.). When that's about 2/3 full, it will fill up the pot.

Since the bones don't fill all the spaces, I cram vegetable bits around the bones, and pour water over it all to the Max Fill line.

I cook it for 2 hours at high pressure, let the pressure release naturally.

 

[Sally PB]

If you have a bunch of bones all at once, like a turkey carcass at Thanksgiving, that's enough for a batch of bone broth.

I put the 2 gallon bag inside the Instant Pot pot, put the bones in and then put the whole thing in the freezer. The next day, I took out the pot. Now I had a bag of bones frozen in the shape of the pot, and could add veg bits and a few bones if I got some. It worked great when it came time to make the broth. I put the glob of bones in the pot, added the peppercorns, bay leaves, vinegar, and more onions and garlic. Poured the water over, put the lid on, and it was set to go.

 

[cavemanrich]

Has anybody used a Tangzhong or yudane in baking?
I have used a tangzhong in donuts. its the secret to Krispy cream doughnuts.

Do you have that recipe handy by chance??

 

[BigBlueHen53]

What is a Tangzhong, please? And a yudang? Edit, sorry, yudane. Never heard of either one. Thanks.

 

[David61]

Do you have that recipe handy by chance??

the basic rule is to replace 1/3 of the flour in the recipe with your "cooled" tangzhong.

 

[David61]

What is a Tangzhong, please? And a yudang? Edit, sorry, yudane. Never heard of either one. Thanks.

yudane is Japanese. add boiling water to some % of your flour. mix , cover let stand until cool.
tandzhong you cook flour and liquid (water, coconut water..) like making a rue (stir, rise,stir rise..) and let cool. much like a yeast starter this develops starch and changes the structure of your bake "crumb" to high airy flff that will bouce back and hold its shape. magic stuff in cinnamon rolls and such.