Tangzhong is a method where part of the flour and liquid (water or milk) from the bread recipe is cooked into a thick paste before being added to the dough. This pre-gelatinizes the starches in the flour, allowing the dough to absorb more liquid and retain it during baking.
The result?
- Softer texture
- Fluffier rise
- Bread that stays fresh longer (doesn’t go stale quickly)
How to Make Tangzhong
- Take 5–10% of the recipe’s flour and liquid.
- Example: If your recipe uses 500 g flour, use 25–50 g flour with 125–250 ml liquid.
- Whisk flour + liquid together in a saucepan.
- Cook over medium heat, stirring constantly, until it thickens to a paste (like pudding). Usually, this happens around 150°F (65°C).
- Remove from heat and let cool before mixing into your dough recipe.