{"id":12270,"date":"2018-04-05T20:06:57","date_gmt":"2018-04-06T01:06:57","guid":{"rendered":"https:\/\/www.le-fort.org\/?p=12270"},"modified":"2018-04-05T20:06:57","modified_gmt":"2018-04-06T01:06:57","slug":"pan-tang-zhong-roux-agua","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/pan-tang-zhong-roux-agua\/","title":{"rendered":"Pan con Tang Zhong o Roux de Agua"},"content":{"rendered":"<p>Hace poco le\u00edmos un interesante <a href=\"https:\/\/blog.kingarthurflour.com\/2018\/03\/26\/introduction-to-tangzhong\/\" target=\"_blank\" rel=\"noopener\">art\u00edculo sobre el Tang Zhong (en ingl\u00e9s).<\/a>\u00a0En resumen consiste en pre gelatinizar parte de la harina que utilizaremos en nuestro pan, cocin\u00e1ndola a temperatura no muy alta por unos minutos. El <em>tang zhong<\/em> (o <em>tangzhong<\/em>, lo hemos visto escrito de las dos formas) es una t\u00e9cnica m\u00e1s que un ingrediente.<!--more--><\/p>\n<figure id=\"attachment_12271\" aria-describedby=\"caption-attachment-12271\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12271\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-tang-zhong-roux-agua\/pan-tang-zhong\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/pan-tang-zhong.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"pan-tang-zhong\" data-image-description=\"\" data-image-caption=\"&lt;p&gt;Pan de molde hecho con tang zhong&lt;\/p&gt;\n\" data-medium-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/pan-tang-zhong.jpg?fit=600%2C338&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/pan-tang-zhong.jpg?fit=1200%2C675&amp;ssl=1\" class=\"size-large wp-image-12271\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/pan-tang-zhong-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Pan de molde hecho con tang zhong\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/pan-tang-zhong.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/pan-tang-zhong.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12271\" class=\"wp-caption-text\">Pan de molde hecho con tang zhong<\/figcaption><\/figure>\n<h2>La l\u00f3gica del Tang Zhong<\/h2>\n<p>La l\u00f3gica de esta t\u00e9cnica es que el almid\u00f3n gelatinizado absorbe m\u00e1s agua y la retiene mejor. Esto tiene las siguientes consecuencias:<\/p>\n<ul>\n<li>Una masa m\u00e1s h\u00fameda, menos pegajosa, y por ende m\u00e1s trabajable.<\/li>\n<li>Por la cantidad extra de agua que permite incorporar, hay m\u00e1s vapor de agua en el horneado, por lo que el pan sube m\u00e1s.<\/li>\n<li>Retiene mejor la humedad, por lo que el pan permanece fresco m\u00e1s tiempo.<\/li>\n<\/ul>\n<figure id=\"attachment_12274\" aria-describedby=\"caption-attachment-12274\" style=\"width: 755px\" class=\"wp-caption aligncenter\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"12274\" data-permalink=\"https:\/\/le-fort.org\/cocina\/pan-tang-zhong-roux-agua\/roux-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/roux.jpg?fit=1280%2C720&amp;ssl=1\" data-orig-size=\"1280,720\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"roux\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/roux.jpg?fit=600%2C338&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/roux.jpg?fit=1200%2C675&amp;ssl=1\" class=\"wp-image-12274 size-large\" src=\"https:\/\/i0.wp.com\/www.le-fort.org\/wp-content\/uploads\/2018\/04\/roux-1280x720.jpg?resize=755%2C425&#038;ssl=1\" alt=\"Roux del Tang zhong\" width=\"755\" height=\"425\" srcset=\"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/roux.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/roux.jpg?resize=600%2C338&amp;ssl=1 600w\" sizes=\"auto, (max-width: 755px) 100vw, 755px\" \/><figcaption id=\"caption-attachment-12274\" class=\"wp-caption-text\">El roux de agua que utilizamos en el tang zhong es un simple engrudo preparado con 5 partes de agua por una de harina.<\/figcaption><\/figure>\n<p>Tang zhong al parecer quiere decir &#8220;sopa&#8221; en chino, seg\u00fan <a href=\"https:\/\/www.chowhound.com\/post\/tangzhong-roux-faq-986028\" target=\"_blank\" rel=\"noopener\">esta fuente<\/a>. Lo curioso es que se presenta a menudo como una t\u00e9cnica japonesa.<\/p>\n<p>El almid\u00f3n de la harina de trigo gelatiniza a 65\u00b0C, por lo que basta con cocinar la harina a dicha temperatura. De hecho, en algunas partes le llaman &#8220;roux de agua 65C&#8221;<\/p>\n<h2>Receta de pan con Tang Zhong<\/h2>\n<p>Preparemos un pan b\u00e1sico con esta t\u00e9cnica. De hecho, desde la ciencia, lo mejor ser\u00eda prepara dos panes iguales: uno con tang\u00a0 zhong y otro sin, y compararlos.<\/p>\n<h3>Ingredientes<\/h3>\n<ul>\n<li>300gr harina, divididos en 270 y 30 gr<\/li>\n<li>180ml agua, dividida en 30ml y 150ml<\/li>\n<li>6gr sal<\/li>\n<li>3gr levadura<\/li>\n<li>1cda aceite vegetal<\/li>\n<\/ul>\n<h3>Procedimiento<\/h3>\n<ol>\n<li>Dispersar 30gr de harina en 150ml de agua<\/li>\n<li>Cocinar hasta que la harina se hidrate y se forme un <em>roux<\/em> (o engrudo). Basta con calentar hasta los 65\u00b0C pero podemos cocinar hasta que comience a hervir. Asegur\u00e9monos de que la mezcla sea homog\u00e9nea.<\/li>\n<li>Dejar enfriar<\/li>\n<li>Mezclar este engrudo en el resto de los ingredientes<\/li>\n<li>Amasar 5 minutos<\/li>\n<li>Dejar leudar hasta que duplique volumen. Esto depender\u00e1 de la temperatura ambiente<\/li>\n<li>Precalentar el horno a 180\u00b0C<\/li>\n<li>Darle al pan la forma que deseemos y dejemos leudar 30 minutos m\u00e1s.<\/li>\n<li>Hornear a 180\u00b0C por 25-30 minutos<\/li>\n<li>Dejar enfriar y devorar<\/li>\n<\/ol>\n<p>Hagan la prueba y cu\u00e9ntennos c\u00f3mo les queda.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Explicaci\u00f3n de la t\u00e9cnica de Tang Zhong para preparar pan, tambi\u00e9n conocida como water roux, o sea roux de agua. Consiste en cocinar parte de la harina en agua antes de hacer la masa.|<\/p>\n","protected":false},"author":1,"featured_media":12272,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[665],"tags":[118],"class_list":["post-12270","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-panes","tag-panaderia","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2018\/04\/tangzhong-hd.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-3bU","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":16446,"url":"https:\/\/le-fort.org\/cocina\/panaderia-en-portoviejo\/","url_meta":{"origin":12270,"position":0},"title":"Panader\u00eda en Portoviejo","author":"Le-Fort.org","date":"18 de Marzo, 2022","format":false,"excerpt":"Con las manos en la masa en Manab\u00ed","rel":"","context":"En &quot;Educaci\u00f3n&quot;","block_context":{"text":"Educaci\u00f3n","link":"https:\/\/le-fort.org\/cocina\/categoria\/educacion\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/panaderia-portoviejo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/panaderia-portoviejo-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/panaderia-portoviejo-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/panaderia-portoviejo-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2022\/03\/panaderia-portoviejo-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":5060,"url":"https:\/\/le-fort.org\/cocina\/marraquetas-tambien-conocidas-como-pan-batido\/","url_meta":{"origin":12270,"position":1},"title":"Marraquetas o Pan Batido","author":"Le-Fort.org","date":"11 de Diciembre, 2013","format":false,"excerpt":"Receta de marraqueta, pan t\u00edpico chileno conocido tambi\u00e9n como pan batido o pan franc\u00e9s. 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