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Baking anything for tomorrow /ck/?I tried out this tangzhong process thing for some


Thread replies: 15
Thread images: 5

File: tangzhong rolls.jpg (181KB, 1024x768px) Image search: [Google] [Yandex] [Bing]
tangzhong rolls.jpg
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Baking anything for tomorrow /ck/?

I tried out this tangzhong process thing for some dinner rolls, it's pretty cool. They're almost brioche texture, but it only used a couple ounces of butter, and the dough was piss easy to work with. You just add a cooked flour and water roux at about a 1:5 ratio.
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File: tangzhong roll inside.jpg (137KB, 1024x768px) Image search: [Google] [Yandex] [Bing]
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Broke open a misshapen one to check it out, it's incredibly soft. Definitely gonna use that method again.
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Working tomorrow.
Making a pizza tonight.
I live alone, it's my christmas present to myself
>>
congrats, looking good. Just wondering, how fast do they go stale?
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My only plans for tomorrow are to wake up, drink some beers, then make cinnamon rolls, and then probably play Halo 5 and other various games.
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>>7199259
These probably won't survive long enough to find out, but I've had similar buns last a week easy.
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File: FB_IMG_1.jpg (31KB, 600x381px) Image search: [Google] [Yandex] [Bing]
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>>7199218
Got a full recipe by any chance?
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I'm making focaccia rolls tonight, from a no knead dough recipe. Tomorrow morning I'm making cinnamon rolls, again from a no knead dough.

I like rolls
Rolls p gud
Yeah, rolls
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>>7199382
http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html?recipe_print=yes

This is what I followed, though I dropped most of the sugar and doubled the butter as I didn't have an egg. It's pretty sweet as is, so I think 60g would be more for desserts.
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>>7199218
>>7199226
That's bakery-tier quality. Good job, OP.
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File: 1434353329678.jpg (72KB, 450x557px) Image search: [Google] [Yandex] [Bing]
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>>7199413
Sweet, thanks!
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File: f8b.jpg (42KB, 500x607px) Image search: [Google] [Yandex] [Bing]
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>>7199413
>gets excited about a recipe
>it's not in freedomunits
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>>7199690
You should get a scale if you bake a lot. Weighing your ingredients is a lot easier and less messy
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>>7199226
That crumb looks soggy and wet. Do not want.
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>>7199834
Have you ever described something as soggy and dry?
Thread replies: 15
Thread images: 5
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