- Are you looking for a way to make perfectly fluffy and springy donuts that will stay fresh for longer? Learn the Japanese secret!
- Tangzhong is a simple mixture of flour and water that revolutionizes yeast dough, making it extremely delicate.
- Prepare tangzhong the day before and add it to your favorite donut recipe to enhance its effect and delight everyone in your household.
- Discover the secrets of this method and see how easy it is to get donuts like those from the best bakery!
Use grandma’s proven recipe, but tweak it a bit. This is where tangzhong comes to the rescue. A simple way to make the dough rise beautifully, and after frying or baking, the donuts will be fluffy, elastic and stay fresh for longer.
I add this ingredient to donuts. They are fluffy and springy. This is how you spice up your grandma’s recipe
You need to start preparing fluffy donuts the day before. In the evening, prepare tangzhong. It is a mixture of flour and water that the Japanese add to bread dough and other yeast baked goods. Thanks to a special method, the cake is fluffier, moist and stays fresh longer. Tangzhong makes the dough easier to knead and keeps its shape. In addition, it is simple to prepare.
How to make tangzhong? The secret to fluffy donuts
To prepare we need: 20 g of wheat flour (type 650) and 100 ml of water. Boil water in a pot (it should be about 65 degrees Celsius, it is important not to boil it), then add the sifted flour. Mix until the ingredients are combined (small lumps may appear). Then put the tangzhong in a bowl, cover it with foil and put it in the fridge for 12 hours. The next day, prepare the donut dough according to your favorite recipe, at the end of combining the ingredients, add tangzhong and continue following the recipe.
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