Roux- Tang Zhong Recipe( 汤种)

Roux (汤种)

Ingredients

1/3 cup bread flour
1 cup water (room temperature

How to do it:
For  starter: Roux(汤种)

1.  Mix the bread flour with the water well, making sure there are no lumps.  

2.  Cook the mixture on medium-low heat and stir with a wooden spoon or spatula frequently to keep from burning or sticking.

3.  The flour paste should be getting thicker and thicker slowly. 

Once you see lines appearing after running your spatula through your mixture, the tangzhong is ready.  (This took me about 8 minutes but the time may vary so watch carefully.)

4.  Place the tangzhong in a bowl and wrap with clingwrap with it touching the top of the tangzhong to prevent from drying out. 

Let cool in room temperature and then place in fridge.  I left mine overnight before using.