NCTCA 2022

In this Foods Workshop, you will learn the science behind a bread baking technique that will give you the pillow-y softness in bread, rolls and cinnamon buns. This tangzhong method of bread making popularized by cookbook author Yvonne Chen precooks a slurry of a small amount of flour and water until the starches gelatinize creating flour which will absorb more water during baking bread resulting in moister rolls and bread that will stay soft and fresh longer. In this 1 day workshop you will learn how to make Tangzhong bread (also called Japanese Milk Bread), rolls and cinnamon buns.