How to use
- Enter the total flour of your recipe and its hydration (liquid as a percentage of flour).
- Enter the share of flour you want to cook, for example 5 %.
- Enter the ratio of liquid to flour in the roux: 5 for tangzhong, 1 for yudane.
- Cook the roux with the flour and liquid shown, let it cool, then mix it with the remaining flour and liquid.
How it works
- Roux flour = total flour × share
- Roux liquid = roux flour × ratio
- Total liquid = total flour × hydration
- Flour left = total flour − roux flour; liquid left = total liquid − roux liquid
Example
A recipe with 500 g of flour at 70 % hydration, 5 % of the flour as a 1:5 tangzhong:
- roux flour: 500 × 5 % = 25 g; roux liquid: 25 × 5 = 125 g; roux weight 150 g;
- total liquid: 500 × 70 % = 350 g;
- for the dough: 500 − 25 = 475 g flour and 350 − 125 = 225 g liquid.
Tips
- Cook the roux on low heat and stir constantly; it is ready when the whisk leaves lines in the paste.
- Cover it and let it cool to room temperature before mixing, so it does not harm the yeast.
- Weigh the roux after cooking if you made a large batch: some water evaporates, and you can add the difference back to the dough.