Tangzhong

Tangzhong

A cooked flour-and-water paste that makes yeast breads soft and stays fresh longer.

Total 30 min Makes 16 oz Calories 12/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Tangzhong is a roux-like paste of flour cooked with liquid until thickened, used in Japanese and Chinese milk breads to lock in moisture. Stirring the mixture over low heat gelatinizes the starch, which lets the dough absorb more liquid and bake up pillowy and tender. Make it fresh before mixing your dough, or chill it and use within a day or two.

Ingredients

  • 1/3 cup bread flour
  • 1/2 cup water
  • 1/2 cup whole milk

Method

  1. In a small saucepan, whisk together the bread flour, water, and milk until completely smooth with no lumps.

  2. Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a thick paste and a whisk drawn through it leaves visible lines on the bottom of the pan, 5 to 7 minutes.

  3. Remove from heat immediately and transfer the paste to a small bowl or container, scraping the pan clean.

  4. Press a piece of plastic wrap directly onto the surface of the paste to prevent a skin from forming, then cool to room temperature before using in dough.

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Tangzhong

Tangzhong is a roux-like paste of flour cooked with liquid until thickened, used in Japanese and Chinese milk breads to lock in moisture. Stirring the mixture over low heat gelatinizes the starch, which lets the dough absorb more liquid and bake up pillowy and tender. Make it fresh before mixing your dough, or chill it and use within a day or two.

30 min 16 oz 12 cal

Ingredients

  • 1/3 cup bread flour
  • 1/2 cup water
  • 1/2 cup whole milk

Method

  1. 1

    In a small saucepan, whisk together the bread flour, water, and milk until completely smooth with no lumps.

  2. 2

    Place the saucepan over medium-low heat and cook, whisking constantly, until the mixture thickens into a thick paste and a whisk drawn through it leaves visible lines on the bottom of the pan, 5 to 7 minutes.

  3. 3

    Remove from heat immediately and transfer the paste to a small bowl or container, scraping the pan clean.

  4. 4

    Press a piece of plastic wrap directly onto the surface of the paste to prevent a skin from forming, then cool to room temperature before using in dough.