The tang zhong or water roux (gelling starch) is an ancient Eastern technique, a small pre-baked dough that guarantees leavened sweet and soft and hydrated.
It replaces butter and eggs in the preparations and allows a longer shelf life without altering the taste and softness.
The tang zhong starter is one made from flour or starches pure, and a liquid, water or milk (milk roux), and is made available via a gelatinous cooking.
The report flour / liquid is 1: 5 (1 g of flour for every 5 g water / milk) or 1:10 if you use pure starch (type frumina or cornstarch).
To prepare tang zhong mix the two ingredients in a saucepan and cook over low heat, stirring constantly until the mixture to 65 degrees, or when it looks like a cream gel and becomes shiny and stirring you see the phono saucepan.
The tang zhong is then transferred to a bowl to avoid that continues to solidify and immediately cooled while stirring.
When the tang zhong is at room temperature it should be covered with plastic to avoid contact that face the “skins”.
When preparing a quantity greater than that required in the recipe it may be stored in a tightly sealed glass jar in the refrigerator for a few days.
When you use it, make sure it is at room temperature.
How much water roux enter into a dough?
If we have to prepare the water roux should we use 6% of the flour of our recipe to prepare the water roux.
If we have the water roux ready its weight must be about 30% of the flour of our recipe.
My recipe with tang zhong: