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> In this the flour and water are mixed together, and then cooked which causes the starch in the dough to change structure and become more chewy and gelatinous.

> In this the flour and water are mixed together, and then cooked which causes the starch in the dough to change structure and become more chewy and gelatinous. > They also usually cut the crusts off for you which, technically makes the sandwich less healthy, I'm confused by this section. They seem to be describing how most bread is made and I'm unsure how crust is healthier ...

skunkworks 5y ago
Tangzhong is when the flour and water are heated together to make a starchy paste which then gets added to the dough. Keeps the bread softer and more hydrated than it would otherwise
chomp 5y ago
It's like a roux sorta kinda - it really does change the texture of the bread: https://www.youtube.com/watch?v=SROWxMuu-Zc https://www.youtube.com/watch?v=SROWxMuu-Zc My favorite recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/shokupan-loaf https://www.ethanchlebowski.com/cooking-techniques-recipes/s...
2muchcoffeeman 5y ago
The Chinese and Japanese have similar methods for pre cooking a portion of the flour and water before making the dough. This helps to give the final bread a fluffier texture. Go to an Asian bakery and compare the bread to say a brioche.
- HeyLaughingBoy 5y ago
  Is it a similar technique to boiling/steaming a bagel?
  - 2muchcoffeeman 5y ago
    Bagels are “fully formed” before you boil or steam them. This paste takes a portion of the water and flour that would be used to make the dough. Then you make the rest of the dough and add the paste back in. I don’t know if there are similar reactions though. But the process is different.
tflinton 5y ago
It’s basically an enriched dough, similar to a French brioche but you make a roux initially to inhibit gluten formation and make it more, uh, cake like I guess. Basically white bread with more fat, salt, dairy and sugar and less gluten.
nkozyra 5y ago
Thanks, all, for filling in the blanks. I think I'm still missing the health benefits of the crust, though
- andrelaszlo 5y ago
  I'm guessing the intuition is that "white bread = unhealthy", and "crust isn't white"? Or am I missing something? Usually the crust is just the same dough as the interior, but perhaps the caramelization has some health benefits?

skunkworks 5y ago

Tangzhong is when the flour and water are heated together to make a starchy paste which then gets added to the dough. Keeps the bread softer and more hydrated than it would otherwise

chomp 5y ago

It's like a roux sorta kinda - it really does change the texture of the bread: https://www.youtube.com/watch?v=SROWxMuu-Zc https://www.youtube.com/watch?v=SROWxMuu-Zc My favorite recipe: https://www.ethanchlebowski.com/cooking-techniques-recipes/shokupan-loaf https://www.ethanchlebowski.com/cooking-techniques-recipes/s...

2muchcoffeeman 5y ago

The Chinese and Japanese have similar methods for pre cooking a portion of the flour and water before making the dough. This helps to give the final bread a fluffier texture. Go to an Asian bakery and compare the bread to say a brioche.

HeyLaughingBoy 5y ago
Is it a similar technique to boiling/steaming a bagel?
- 2muchcoffeeman 5y ago
  Bagels are “fully formed” before you boil or steam them. This paste takes a portion of the water and flour that would be used to make the dough. Then you make the rest of the dough and add the paste back in. I don’t know if there are similar reactions though. But the process is different.

tflinton 5y ago

It’s basically an enriched dough, similar to a French brioche but you make a roux initially to inhibit gluten formation and make it more, uh, cake like I guess. Basically white bread with more fat, salt, dairy and sugar and less gluten.

nkozyra 5y ago

Thanks, all, for filling in the blanks. I think I'm still missing the health benefits of the crust, though

andrelaszlo 5y ago
I'm guessing the intuition is that "white bread = unhealthy", and "crust isn't white"? Or am I missing something? Usually the crust is just the same dough as the interior, but perhaps the caramelization has some health benefits?