What is the proportion of bread formula in Tang Zhong?

Tang Zhong bread dough formula;

1. Making Tang Zhong: Pour water into flour, stir until there are no particles, cook on low heat until transparent, and let it cool for later use!

It's best to put it in the refrigerator for the night, and the effect is better. ) The cooked Tang Zhong of this recipe should be 1 10g!

2, the main dough making:

Add 5g of water, salt, sugar,110g of Tang Zhong, flour and yeast into the bread barrel, knead until the expansion stage, and then add butter to continue.

Full scale is enough.

Tang Zhong bread is a kind of bread making method which originated from Japan. Similar to the intermediate seed method, sour noodle method or liquid seed method, Tang Zhong bread is made in

Tang Zhong dough is added to some bread recipes to make bread softer and more water-retaining.

"Tang Zhong" means hot or thin noodles in Japanese. "Soup" means boiling water, hot water and soaking in hot springs.

Meaning. "Seeds" refers to seeds, varieties, materials and flour fertilizers.