This is where you make a roux FIRST. Adding that to the basic dough really helped make my sweet dough stay fresh days longer.
Well, I was looking through Real Simple while the stylist and foils and dye and heat and an obscene amount of money were making me look at least 6 weeks younger than I am. And there was a recipe for cinnamon rolls.
And damn if they didn't incorporate the Tangzhong methodology, without ever mentioning it, how it works or the benefits of applying it. I recognized the concept because I am now a Tangzhong-ized convert.
Go see for yourself. Recipe is linked.
I wonder how many standard dough recipes will start to incorporate this step now?
https://www.realsimple.com/food-recipes/browse-all-recipes/homemade-cinnamon-rolls
Well, I was looking through Real Simple while the stylist and foils and dye and heat and an obscene amount of money were making me look at least 6 weeks younger than I am. And there was a recipe for cinnamon rolls.
And damn if they didn't incorporate the Tangzhong methodology, without ever mentioning it, how it works or the benefits of applying it. I recognized the concept because I am now a Tangzhong-ized convert.
Go see for yourself. Recipe is linked.
I wonder how many standard dough recipes will start to incorporate this step now?
https://www.realsimple.com/food-recipes/browse-all-recipes/homemade-cinnamon-rolls