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[Anonymous No.19795333]

Can you mix bechamel into bread dough? I was thinking about making various breads with things mixed-in and figured that you already put grease, milk, and flour into bread dough, so why not bechamel? How would/does it effect the flavor and texture? My initial thought would be that it would make it denser and chewier but that's just gut instinct.

[Anonymous No.19795369]

>>19795333
I dunno man give it a try
I think that's basically how they make Milk Bread, the Asian roux term is Tangzhong, from some dumb blog recipe:
What is Tangzhong?

The short answer is that tangzhong is a roux, made of flour and water, at a ratio of 1:5 (ie, for every 1 part flour, add 5 parts water) created by heating the mixture until it reads ~65C (~149F); at this temperature the tangzhong turns into a smooth paste/pudding-like thickness.

It is kind of similar to adding pudding to your cake to make it more moist.

[Anonymous No.19795476]

>>19795369
Thank you, this answers my question fully and succinctly, and now I know where to go for more info. Thanks anon, you're based.

[Anonymous No.19795543]

>>19795333
I'd rather cook the aromatics in a bechamel into a fond and reduce it to a glace that could be added to the dough.

[Anonymous No.19795657]

bechamel has butter. butter is a "shortening." What does it shorten? The strands of gluten in wheat flour. What would happen if you add it after you develope those gluten strands?