I love to make bread by adding some Tang zhong which will make the bread more moist and remain tender the next day. This Tang Zhong dough ought to be prepared a day ahead. And it last for a week if we store in the freezer.
Preparation of the Tang Zhong Dough:
50g bread flour
250 ml of water
We stir well the two items in a small saucepan, and cook under low fire and keep stirring till see some bubble or it became a starch (Guess the process is about 4 to 5 mins). Keep aside to cool and wrap it with plastic and store in the freezer for overnight. At least 10 hr and above.
Again, this round i am adapting Vanilla Lady's Soft and Fluffy Doughnut receipe which i had use it previously. By using the portion of Tang Zhong of 80ml, i cut down the water slightly.
After frying, i melt some cooking chocolate in bouble boiler method and coat on the top of the doughnut.
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