![]() (Alternatively, you can also substitute 30% of the flour with mawa powder in the tangzhong.) The mawa provides additional sugars for the yeast to feast on and will give you a nice golden brown crust. If the recipe calls for 100 grams of tangzhong, for example, I’ll use 50 grams of tangzhong and 50 grams of mawa. ![]() I like to make Japanese-style milk breads by making a 50-50 mix of mawa and tangzhong. When baking a cake or making cookies, here’s how I substitute: If a recipe has multiple eggs, I’ll replace one egg with ¼ cup mawa otherwise, I’ll swap ¼ cup of butter with ¼ cup of mawa. Another popular application of mawa is to make mawa cake, a teacake that’s popular in India and usually made with dried and/or fresh fruit. ![]() I particularly like to add mawa to coconut macaroons to keep the centers soft and gooey.
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