Preparation Zhong Tang - In a saucepan, mix the water and flour with rods, cook medium-low heat unt

Today is Easter lim Monday, so even if I get time. I would say that these masses do not have the time, are all year round. I never tire of doing this kind of masses and try and experiment with new combinations of ingredients. I do not know what I'm looking for because all I like and I always seem to last the best. This is a peculiarity which is made in panificadora therefore púidenme allow making a more hydrated dough, do not know if it could work at hand, the only possible way to be with amasarla Bertinet kneading, it is very sticky, I need to manipulate enough flour . This problem is solved by adding a little less milk. Now with pani am I go out, the girl who works a pleasure to see. It is a non-stop with the masses. And all because of my comp. Not told the story of Pani and I think is worth telling: One Monday I was on my guard recreational quietly as when it appears my Compi Patri down and tell me that I claim the dire, "my mother what will happen," I thought . I arrive at the office of the dire and very serious tells me we have to talk, I can not miss prick blood. Leads me to another office and there appears to get Patricia; did not understand anything, "but this ?? you do here." I see before my nose a very large box with dedication, and ask "is that?". They begin to laugh, read the dedication and sóltome crying. I open the box and see pani, I could not believe it. See the rest of my comp laughing that time !!! Are or are not a suns ??? I think they want mass, hihihi. Mooooooooooitas thanks to my supercompis. I made the dough again with tang zhong, I totally abducted by this method, are the masses of wonder, maintained lim in good condition for longer, the crumb is more spongy, which are all advantages.
I would say that these masses in Tienen time, it is all year. In hacer get tired of this kind of mass and to experience and experiment with nuevas combination of ingredients. No I'm looking for because all I like it and I think last siempre la mejor. This tiene una peculiarity which is Hecho en la panificadora for it he wants me to have been able to afford hacer una mass more hydrated, the seat if podria Working at hand, the only way it would be possible to amasarla Bertinet knead with it, you are muy sticky manipularla enough to need flour. This problem is solved añadiendo least a poco de leche.
Ahora estoy with the pani me out, trabaja la chica like that of Verla. You are one with them in the stop masses. Y all the fault of mis measure. In the story he told of pani and think are worth telling: A Monday was yo in my recreational guardia cuando so quietly appears Compi Patri y mi me dice baje that I claim it dire, "Mother economics what will happen," Think. Llege al office it muy dire and serious that I dice te are hablar that, if I prick the echo bled. Me lleva the office otro y al llegar appears Allie Patricia; understand anything in, "but this we hace ?? here." Delante veil of mis noses una caja muy with great dedication, and ask "and this?". Empiezan to laugh, I read it and I sueltas dedication to llorar. I open it and sees it caja pani, no me it could CreER. It appears most other comp riéndose that time !!! are in the soles are unos ??? Yo quiero think mass jijiji. Muuuuuchas lim thank most supercompis.
He Heche Nuevo mass with the tang zhong, estoy fully abducted with this method, there are masses of them maravilla if you maintain lim in buenas conditions for more time period, the more spongy lim crumb are, going, all are ventajas.
Ingredients: Tang Zhong 25 grs. strength flour 125 grs. Mass water 500 grs. strength flour 100 grs. Sugar 6 grs. salt 1 envelope yeast bakery powder (from cornstarch, are 6 g) 3 eggs (leave a little to paint) 125 ml warm milk (if the hare hand will suffice 75 ml) 50 ml aniseed tang zhong All the room temperature (about 120 g are) 75 grs. butter at room temperature in Spanish Ingredients: lim Tang Zhong 25 grs. Fuerza flour 125 grs. Mass water 500 grs. Fuerza flour 100 grs. Sugar 6 grs. salt
1 envelope of yeast in bakery lim dust (from cornstarch, are 6 g) 3 huevos (DEJAR a poco to paint) 125 ml warm leche (if hace llegar a hand with 75 ml) 50 ml aniseed tang zhong it all temperature environment (they are about 120 g) 75 grs. butter lim at room temperature
Preparation Zhong Tang - In a saucepan, mix the water and flour with rods, cook medium-low heat until it becomes a smooth paste with a texture similar to custard, takes about 5 minutes. In my case I set fire on 5 and 9 down to 4 I will say that thickens when it reaches the 65th, I have no thermometer, it is not necessary, just watch the mixture and stir continuously. - Remove from heat, cover with plastic film playing the tang zhong, this is so cool when not form crust. lim Let cool. - Use at room temperature.
Mass - this case used the panificadora.