Tang Zhong or Water Roux

Make 300g

IngredientBread Flour x 50g
Milk x 125g
Water x 125g (or can use all water at 250g and omit milk)

Steps
1) Mix bread flour with water and/or milk.
2) Cook over low heat and stir continually to prevent burning.
3) Cook until boiling and keep stirring until the bubbles disappear and streaks appear in the mixture for every stir you make
with the spetula. Remove from heat immediately.
4)Pour the hot Tang Zhong into a bowl and cover it with cling wrap (touching the surface of TZ) when it is warm.
5) Leave to cool down at room temperature before use.

Tips :
- Leftover Tang Zhong can be store in container or plastic bag, kept refrigerated for 2 to 3 days.
- All chilled Tang Zhong must return to room temperature before use.
- If chilled Tang Zhong has turned grayish in colour, discard it.
- Weight will varies after cook due to water evaporate during the heating process.