Kat at King Arthur

March 24, 2021 at 9:18am

Hi, Aureliano! Tangzhong isn't really ideal for laminated pastry, as the layers of dough should be quite flaky and airy, rather than soft and squishable. But if you'd like to experiment with it, then you'll want to use 375 grams of liquid in your dough. Happy baking!

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