I've been experimenting a lot with tangzhong lately. I've used it for the KAF Golden pita bread, as well soft pretzels, and other recipes. Turns out great, and they do indeed stay soft and fresh for a long time. I do it in the microwave, in a slightly larger bowl, so that I can add the remaining liquid by weight right into the bowl to cool it down quickly (bonus: 1 less item to wash), and a whisk works perfectly to smooth out the lumps. Thanks for the conversion formula. Really is revolutionary!

• Reply