This is a bread starter
Ingredients of tangzhong (湯種 The amount is enough to make two loafs):
- 50gm/ 1/3 cup bread flour
- 250ml/ 1cup water (could be replaced by milk, or 50/50 water and milk)
Method of making tangzhong:
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )
Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz2to1Kpi31