Thursday 1 August 2013

Cream Cheese Tangzhong & other Tangzhong by Vanessa Tay

Cream Cheese Tangzhong (奶油乳酪汤种)

*For explanation of Tangzhong and the preparation, you may like to refer to my earlier posts:

*For custard Tangzhong, you may refer to my earlier post:


Cream cheese 100g
Cold water 200cc
Bread flour 50g


1. Cut the cream cheese into small pieces and place in the cold water. Turn on to medium fire on the stove to cook the cream cheese mixture till it melts. Must stir constantly.

2. Once the cream cheese has melted, remove from heat and stir in the bread flour.

3. Stir till the mixture turns thick like how tangzhong should be (a runny paste). (I was unable to achieve this without putting the mixture on small fire and continue to stir).

4. Leave to cool for later use in your baking. This tangzhong can be kept in the fridge for 3 days.

To make the cranberry cream cheese buns as shown in the pic, you may follow the recipe Sharron has shared
and substitute the tangzhong with the cream cheese tangzhong.
Instead of  70g buns, I made mine 60g each.

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