Picture or it never happened?
I know that Ray
noboundaries
and Rich
chopsaw
have posted on the wonders of tangzhong. Apology if I missed tagging any others that have original posts.Tangzhong is a liquid (no fat) based roux of flour and water. Some use milk, but I prefer water only because the butterfat in the milk does change the texture. If you use a milk fortified dough such as Japanese milk bread, you don't want the protein trapped in the tangzhong.
1/4 cup flour and 3/4 cup water mix together and heat in a sauce pan until it turns into a porridge.
All of my bread baking uses 1/2 cup of sourdough discard per recipe. This was a double batch so a total of 1 cup.
I stepped up by going sugar free in my recent bakes as I have many friends that are diabetic.
Allulose is the key to go sugar free baking. It doesn't go funky from the heat nor granulate on cooling. I had to use an erythrytol based sweetener for the brown sugar and you can see the opaque granulation spots on the sticky buns.
The cinnamon rolls are 0 net added sugars by using Allulose in place of sugar.
The sticky buns are 2 grams (per roll) of added sugars as I used corn syrup for the caramel.
