1 recipe found
For all kinds of Tangzhong bread made by Teacher Meng, he always makes the full amount of Tangzhong, and then uses half of it to make half the dough. In this way, it only takes two or three days to solve the problem of bread with the same taste. Someone once asked, what to do with the remaining half of the soup? For a moment, it seemed like this shouldn't be a problem. You can do anything with the remaining tangzhong, eat it, throw it away, make other bread or other non-bread foods, as long as you can think of it. . . . I used half of Teacher Meng's custard soup to make shredded taro bread, and the remaining half was used to make Teacher Meng's coffee bread. Teacher Meng’s two kinds of bread use the same soup, so they can be made at once to complete both kinds of bread. The shredded taro is sweet and the coffee is refreshing. It's really refreshing. As you knead the dough, the temptation of coffee is floating in the air. . . .
