Thermomix Water Roux (Tangzhong)

There is a technique called the "Tangzhong method" which is used in Asian baking. By adding this "Tangzhong/water roux" to the dough, the bread/buns will be extra soft, lighter and fluffier.

The water roux starter is made up of water and flour. It is then cooked at 65 degrees until the starch starts to gelatinize.

Before I had my Thermomix, I made the water roux using the gas stove. It was tedious as I had to stir it continuosly in order for it to gelatinize. One must be alert to not burn this too!

Now with the TMX, making the water roux is a breeze!

Ingredients:

1. 100gm plain flour
2. 500gm water

--------------------------------

1. Place both ingredients into the TMX jug. Set 30mins/65C/speed 1. (I have done it at 70C too.)

2. Once it is done, pour the water roux into a container/bowl to allow it to cool. Use it as desired. I kept the extra in the fridge. Bear in mind if you keep it too long, it will turn grey-ish in colour. It has gone bad.

I did not want to waste this. I made bread dough with whatever that was left in the TMX jug.