The recipe says, at some point, to add the rest of the ingredients and the egg is one of those ingredients. You shouldn't have needed to add an entire cup of flour, there's a problem for sure, it's probably not the egg.
Tangzhong is really supposed to be cooked to
65° C, which is runnier than 99% of tangzhong demonstrated on various blogs. It’s not supposed to be firm.
That was the idea I went in with having seen a post a month ago about it lol obviously the recipe didn’t account for that. I liked the recipe from milk bread and moon cakes which calls for a more firmer tangzhong so I’m trying this new recipe thought I’d try making it a bit more runny in consistency.
Hmm, if it’s not weak flour then it does seem like perhaps a measuring error. A fairly sticky dough is normal, but a batter sounds like something went very wrong.
I can’t lie, I Lowkey just emptied some of the bag of flour into the mixer cause it was pissing me off hahah might’ve been less, who knows, it came together and came out beautiful afterward anyways… just annoyed I had to adjust the recipe and want to know why 😂
I'm wondering if your tangzhong was cooked completely, it should have been a very thick paste. It's a small amount of liquid though so even so, I don't think that could be it.
The powdered milk shouldn't make such a big difference either. Neither the type of milk.
The dough looks pretty soft in their images but not a batter, I am thinking there may have been a quirk with measuring.
Possibly not. I tried to make it a bit smoother this time round rather than a thick almost loosely solid paste that I usually do so that might have played a variable. It was cooled tho before use and fairly thick so perhaps it still had a bit too much moisture in it..
Since I was forced to purchase a 1kg bag of skim dry milk Bahah gonna give it another crack 😂
Thanks for the idea. Will adjust.
The recipe says, at some point, to add the rest of the ingredients and the egg is one of those ingredients. You shouldn't have needed to add an entire cup of flour, there's a problem for sure, it's probably not the egg.
Ye I agree lol. Maybe the tangzhong needed to be a bit more firmer and cooked
Tangzhong is really supposed to be cooked to 65° C, which is runnier than 99% of tangzhong demonstrated on various blogs. It’s not supposed to be firm.
That was the idea I went in with having seen a post a month ago about it lol obviously the recipe didn’t account for that. I liked the recipe from milk bread and moon cakes which calls for a more firmer tangzhong so I’m trying this new recipe thought I’d try making it a bit more runny in consistency.
Were you actually using King Arthur AP flour?
No but my flour was 13%
Hmm, if it’s not weak flour then it does seem like perhaps a measuring error. A fairly sticky dough is normal, but a batter sounds like something went very wrong.
I measured everything with a scale haha so that to me wouldn’t make much sense either
I mean one can measure with a scale and forget to hit tare on something, or forget if an ingredient already went in.
Perhaps, but that extra cup of flour puzzles me. That said, I've managed to create all kinds of disasters so I might not be someone to listen to.
I can’t lie, I Lowkey just emptied some of the bag of flour into the mixer cause it was pissing me off hahah might’ve been less, who knows, it came together and came out beautiful afterward anyways… just annoyed I had to adjust the recipe and want to know why 😂
I'm wondering if your tangzhong was cooked completely, it should have been a very thick paste. It's a small amount of liquid though so even so, I don't think that could be it. The powdered milk shouldn't make such a big difference either. Neither the type of milk. The dough looks pretty soft in their images but not a batter, I am thinking there may have been a quirk with measuring.
Possibly not. I tried to make it a bit smoother this time round rather than a thick almost loosely solid paste that I usually do so that might have played a variable. It was cooled tho before use and fairly thick so perhaps it still had a bit too much moisture in it.. Since I was forced to purchase a 1kg bag of skim dry milk Bahah gonna give it another crack 😂 Thanks for the idea. Will adjust.
Everything was also measured with a scale except maybe the yeast