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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 flu
by 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 agoIs it a similar technique to boiling/steaming a bagel?
- 2muchcoffeeman 5y agoBagels 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.