- weakens the gluten structure in the flour
- same reasoning as roux as the longer it cooks, the less thickening power it has, which means its gluten strength is weakened...
- so if i want to really weaken the gluten power of flour, i should add more water and cook longer...
- as the soft chinese bread usually asks for pastry flour which has less gluten, this roux idea totally makes sense...
- i wonder if 1 or 2 minutes on the stovetop is enough to weaken it.
Tuesday, December 21, 2010
Tangzhong Starter Reasoning
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