Hi Melody, it's kind of hard for me to pinpoint what exactly happened through TH-cam comments as there are so many variables, but I will try my best to help. To do that I will need a little more information. 1. Did you measure your ingredients using measuring cups or a scale? 2. What temperature did you heat your tangzhong to? 3. How would you describe the texture of your tangzhong after you removed it from the fridge? 4. By 'dry dough', do you mean the tangzhong was dry, or the dough itself was dry after going through the entire kneading process?
Hi Manuel, I did not record the final weight of my tangzhong after it was prepared. Since the tangzhong is heated only to 185°F (85°C) the amount of water lost due to evaporation is minimal. Typically I lose about 5% of the total weight of ingredients used to make the tangzhong after transferring it to the mixing bowl depending on how well I scrape the pot.
Wow in this hour my tummy start rumbling by watching and hearing the crisp sound of that donuts 😍
Thank you Tita Onang! Biting into the donut really is an experience. I wish you could try it!
I'd love to try your recipe
wow looks so yummy
Thank you Kuya Oscar!
I made this just today with cheese... Its nice with black coffee
Wow, ang sarap naman lalo kung may coke.
Thank you Inay Rosa!
Kasarap ng crispy dounut
Wow it looks delicious yum yum 😋
New subscriber here from @RTBL
Greetings from India 🇮🇳
Thank you so much for subscribing to the channel Rosel! I'm happy to have you here :)
Why is my tangzhong is not creamy after brining out from the ref (overnite). And resulted dry dough
Hi Melody, it's kind of hard for me to pinpoint what exactly happened through TH-cam comments as there are so many variables, but I will try my best to help. To do that I will need a little more information.
1. Did you measure your ingredients using measuring cups or a scale?
2. What temperature did you heat your tangzhong to?
3. How would you describe the texture of your tangzhong after you removed it from the fridge? 4. By 'dry dough', do you mean the tangzhong was dry, or the dough itself was dry after going through the entire kneading process?
Very well explained and detailed video 😊😊😊will surely try this 😊😊😊
Thank you Lola B! Let me know how you like these donuts if you decide to give them a try 🙂
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Thank you for watching Wengsarica!
Delicioso y muy buena explicación
Thank you so much for watching Margarita! I hope I can make one of these donuts for you one day!
What is the final weight of your tangzhong after boiling?
Hi Manuel, I did not record the final weight of my tangzhong after it was prepared. Since the tangzhong is heated only to 185°F (85°C) the amount of water lost due to evaporation is minimal. Typically I lose about 5% of the total weight of ingredients used to make the tangzhong after transferring it to the mixing bowl depending on how well I scrape the pot.
@@MichaelGrode thank you btw how do you scale a recipe if there is a separate tangzhong.