Hi, I just started trying TangZhong on my bread, it came out super soft, however when I was mixing I noticed my dough was still sticky and the glutens didn't develop nicely like it usually does and the toast was very crumbly. Usually I put 3.5 cups of flour and 1.3 cups of milk, 2 egg plus other thingss and with my stand mixer I would run it until everything developed and pulled away from the bowl nicely. When I made it I was wondering should I reduce the milk with TangZhong or add Tang Zhong. So I tried just adding it at the beginning and kept the same recipe and well as I mentioned it's super soft but crumbly. Should I reduce the milk (I put 1 cup milk for 20 gs of flour for the TangZhong) should i just use 1/3 cup of milk or put the TangZhong at the end of the kneeding process after the gluten developed?

• Reply