Kat at King Arthur

July 30, 2020 at 1:22pm

That depends on the amount of flour and liquid in your recipe! You'll generally want to use between 5% and 10% of the total weight of your flour in your tangzhong, and five times this amount of milk by weight. (This assumes that you've already adjusted your recipe to have a 75% hydration rate if necessary.) Happy baking! 

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