Coming back to this method of baking.., Christine says -
Basically  few years ago this method of bread baking was introduced Yvonne Chen  陳郁芬......


who wrote  an amazing method of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book, entitled “65°C湯種麵包” (Bread Doctor). In her book, tangzhong “湯種”, is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since. 


Why does tangzhong 湯種 (flour paste) work so amazingly that can produce fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread. 

Read more: http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html#ixzz1un46H5xB

I fell in love with this Idea of Bread baking because I do use this method as I think most people in south of India use this method in making Kozhukottai, Ubbu rotti and lot of other recipes I make using this method.
So, I just plunged myself into this idea, and I regularly bake breads with this method.

Basically Tangzhong (water roux ) method according to the book is 
50 grms / 1/3 cup Bread flour
250 ml /1 cup water ( or 50 milk and 50ml water)

METHOD:
Mix both together and put it a thick bottomed bowl and cook it in a low flame, continuously stirring it with a wooden spoon or spatula.
You will see within minutes the flour mixture turning to thicken, and you can see trails on the bowl showing that is nearly done,
For the first time use a thermometer to tell you when it has reached 65 degrees, remove it from the stove and leave it to cool down then transfer it into a bowl, cover it with a cling film for not allowing it to dry up.
This can be kept for 2 days or discard when you see it is changing colour.
According to her she keeps it over night to get the best result and later on carries to say she uses them the same day too...

My take on this is, I have kept this in the fridge upto 3 to 4 days, and nothing has happened, sometimes I have made it and froze it for a week, take it out, thaw it ( not by putting it in the microwave) and measure what I need and I have put it back again in the freezer.
The other thing is I have changed many times the measurement like used 1/2 cup and 1 and 1/2 water until it reaches that consistency (65 degree ).  I remove it, allow it to cool and use it immediately and still it works out fine.

I have used the same method with

TANGZHONG (WATER ROUX) METHOD USING RICE FLOUR
1/3 Cup Rice flour
250 ml / 1 Cup water ( or 50ml milk and 50ml water)

TANGZHONG (WATER ROUX) METHOD USING CORN FLOUR

1/3 Cup Corn meal flour
250 ml / 1 Cup water ( or 50 ml milk and 50 ml water)

I have not followed any recipes when using this but I have just used it approximately, so you also try and enjoy baking soft and lovely breads.
I have also used this in Bread Machine Baking and it has turned out so well, with larger and softer loaves.

I have used these methods in baking in these recipes : I will update this page when ever I post a recipe using this method:
Eggless Chocolate Coronets ( used as eggless in this baking )
Carrot and Raisin Bread - Whole meal and Oats
Paneerand Mint Flavoured Garlic Rolls ( Eggless)

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