Adding a tangzhong to a challah recipe that doesn't call for it?

Recipe in question

What would be the best way to add a tangzhong to this recipe? Is there a certain ratio of water:flour I need to adhere to? This recipe only calls for a third cup (100g~) of water. Would I want to use about half of that, then a specific ratio of flour for the tangzhong, then add it to the dough? Use all of it? Something in between?

submitted by /u/coding_man
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