jacq

September 22, 2020 at 2:03am

Hi! I read your blog above and followed the tangzhong ratio and method in making our current recipe. Unfortunately, we have been kneading the dough for a long time already and its still sticky and didn't form well. Can you help us advise the tangzhong ratio for flour and milk if our original recipe calls for 240 ml milk, 480g flour with 2 eggs? Hoping for your reply. Thanks

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