Tangzhong water roux pain au lait is the perfect, soft sandwich bread. Much more flavorful than store-bought, it has the same soft texture that makes the perfect base for grilled cheese, peanut butter and jelly or toast. This is the perfect white bread recipe! Keep it vegan by subbing coconut oil for the butter and using your favorite non-dairy milk or water in place of the milk. | pastrychefonline.com
Tangzhong Pain au Lait Technique for making the best bread ever, light & fluffy and stays fresh longer Tangzhong, or water roux, is a mixture of 1 part flour to 5 parts water, by weight, that you stir and cook until the starches in the flour gelatinize and the mixture thickens. This magically happens at 150°F, or 65°C.