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I rolled my eyes at the tangzhong method for years
Finally tried it on a batch of brioche rolls last month after a baker at the local farmers market swore by it, and those rolls stayed soft for 4 days on my counter. Has anyone else caved on a technique they thought was overhyped?
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felixlane10d ago
I finally broke down and tried the cold butter cubes trick for pie crusts after watching a video from a baker in Vermont. It made my crust flakier than I ever got with shortening, and I've been doing it for three months now without any shortening in my cabinet. The one thing I didn't expect was how much easier it is to roll out the dough when it stays cold. Did you notice any difference in how fast your brioche came together with the tangzhong?
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nathankim10d ago
Man I still can't get my pie crust to not look like a crime scene.
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