👆Cover with cling film, which can prevent hard surface appearing.用保鲜膜直接盖在面糊上，可防止表面出现硬硬的膜。
👆Cook in low heat. When it is form a paste like then off the heat. 当它形成糊状时，然后关火。
👆Cook the dough until you reached this consistency.
🌸汤种 ~ 简单做法 🌸
汤种的面粉和水的比例是1：5，即一份面粉就用五份水。比例：用10克面粉，就用50毫升水
汤种令面包保湿性高，组织柔软，面包非常松软美味。
汤种可预先做好，存放在冰箱数天也可！
即使食谱没有用汤种，也可自己加入汤种，令面包更松软。
计算方法是：将主面团的所有材料份量/重量加起来（面粉，酵母，牛奶，奶油，水，鸡蛋等）然后 × 20%，那就是汤种的重量。
将计出的20%汤种重量，再计出1：5（面粉与水的比例）做出汤种
*将主面团内的高筋面粉及水的份量扣除汤种的份量，其余配方不变。
例子：
1）高筋面粉260克 +盐1克 +酵母3克 +糖20克+水170毫升+油30毫升=484
2）汤种的重量： 484×0.2=96.8 克
3）高筋粉份量：97×1/6=16 水的份量：16×5 =80 毫升
4）主面团的高筋粉份量：260-16 =244克，水：170-80=90毫升
*这食谱可做出大约245克汤种
汤种材料： 高筋面粉50克 水250毫升 方法： 1. 先将水和高筋面团拌匀至没有粉粒，放入小锅内，用小火煮，不停搅拌。 2. 慢慢会变浓稠，不停搅拌成面糊状，当搅拌时出现纹，那就代表煮好汤种。 3. 将汤种放入碗内待凉。冷却后即可使用。 4. 然后用保鲜膜直接盖在面糊上，可防止表面出现硬硬的膜。放在冰箱可放三至五天，用汤种前先放回室温。
🌸How to make Tangzhong Dough (Water Roux)🌸
The ratio of flour to water for Tangzhong Dough is 1: 5, which means that one part of flour uses five parts of water. Proportion: Use 10g of flour and 50ml of water
The Tang Zhong Dough makes the bread very moisturizing, the texture is soft, and the bread is very soft and delicious.
The Tangzhong Dough can be prepared in advance or stored in the refrigerator for several days!
Even if the recipe does not use Tangzhong Dough, you can add the Tangzhong Dough yourself to make the bread softer.
The calculation method is: add up all the ingredients / weight of the main dough (flour, yeast, milk, butter, water, eggs, etc.) and then × 20%, that is the weight of the Tangzhong Dough.
20% of the Tangzhong Dough weight is calculated, and 1: 5 (the ratio of flour to water) is calculated
* The amount of high-gluten flour and water in the main dough is deducted from the amount of Tangzhong Dough, and the rest of the recipe is unchanged.
Example:
1) 250 grams of high-gluten flour + 1 grams of salt + 3 grams of yeast + 20 grams of sugar + 170 ml of water + 30 ml of oil = 484
2) Tangzhong Dough weight: 484 × 0.2 = 96.8 grams
3) The amount of high-gluten flour: 97 × 1/6 = 16 The amount of water: 16 × 5 =80 ml
4) The amount of high-gluten flour in the main dough: 260-16= 244 grams, water: 170-80 = 90 milliliters
*This recipe makes about 245 grams of Tangzhong Dough.
Tangzhong Dough Ingredients: 50 grams bread flour 250 ml water
Method:
1. First mix the water and high-gluten flour until there are no flour particles. Put it in a small pot, cook over low heat, and keep stirring.
2. It will gradually thicken, and keep stirring until it becomes a batter. When the lines appears, it means that the batter is cooked.
3. Put the Tangzhong in a bowl and let cool. Ready to use when cooled.
4. Then cover the Tangzhong with cling film, which can prevent hard surface appearing. It can be stored in the refrigerator for three to five days, and then returned to room temperature before using the Tang zhong.
Happy Making！
汤种的面粉和水的比例是1：5，即一份面粉就用五份水。比例：用10克面粉，就用50毫升水
汤种令面包保湿性高，组织柔软，面包非常松软美味。
汤种可预先做好，存放在冰箱数天也可！
即使食谱没有用汤种，也可自己加入汤种，令面包更松软。
计算方法是：将主面团的所有材料份量/重量加起来（面粉，酵母，牛奶，奶油，水，鸡蛋等）然后 × 20%，那就是汤种的重量。
将计出的20%汤种重量，再计出1：5（面粉与水的比例）做出汤种
*将主面团内的高筋面粉及水的份量扣除汤种的份量，其余配方不变。
例子：
1）高筋面粉260克 +盐1克 +酵母3克 +糖20克+水170毫升+油30毫升=484
2）汤种的重量： 484×0.2=96.8 克
3）高筋粉份量：97×1/6=16 水的份量：16×5 =80 毫升
4）主面团的高筋粉份量：260-16 =244克，水：170-80=90毫升
*这食谱可做出大约245克汤种
汤种材料： 高筋面粉50克 水250毫升 方法： 1. 先将水和高筋面团拌匀至没有粉粒，放入小锅内，用小火煮，不停搅拌。 2. 慢慢会变浓稠，不停搅拌成面糊状，当搅拌时出现纹，那就代表煮好汤种。 3. 将汤种放入碗内待凉。冷却后即可使用。 4. 然后用保鲜膜直接盖在面糊上，可防止表面出现硬硬的膜。放在冰箱可放三至五天，用汤种前先放回室温。
🌸How to make Tangzhong Dough (Water Roux)🌸
The ratio of flour to water for Tangzhong Dough is 1: 5, which means that one part of flour uses five parts of water. Proportion: Use 10g of flour and 50ml of water
The Tang Zhong Dough makes the bread very moisturizing, the texture is soft, and the bread is very soft and delicious.
The Tangzhong Dough can be prepared in advance or stored in the refrigerator for several days!
Even if the recipe does not use Tangzhong Dough, you can add the Tangzhong Dough yourself to make the bread softer.
The calculation method is: add up all the ingredients / weight of the main dough (flour, yeast, milk, butter, water, eggs, etc.) and then × 20%, that is the weight of the Tangzhong Dough.
20% of the Tangzhong Dough weight is calculated, and 1: 5 (the ratio of flour to water) is calculated
* The amount of high-gluten flour and water in the main dough is deducted from the amount of Tangzhong Dough, and the rest of the recipe is unchanged.
Example:
1) 250 grams of high-gluten flour + 1 grams of salt + 3 grams of yeast + 20 grams of sugar + 170 ml of water + 30 ml of oil = 484
2) Tangzhong Dough weight: 484 × 0.2 = 96.8 grams
3) The amount of high-gluten flour: 97 × 1/6 = 16 The amount of water: 16 × 5 =80 ml
4) The amount of high-gluten flour in the main dough: 260-16= 244 grams, water: 170-80 = 90 milliliters
*This recipe makes about 245 grams of Tangzhong Dough.
Tangzhong Dough Ingredients: 50 grams bread flour 250 ml water
Method:
1. First mix the water and high-gluten flour until there are no flour particles. Put it in a small pot, cook over low heat, and keep stirring.
2. It will gradually thicken, and keep stirring until it becomes a batter. When the lines appears, it means that the batter is cooked.
3. Put the Tangzhong in a bowl and let cool. Ready to use when cooled.
4. Then cover the Tangzhong with cling film, which can prevent hard surface appearing. It can be stored in the refrigerator for three to five days, and then returned to room temperature before using the Tang zhong.
Happy Making！
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