The Tangzhong method is an Asian baking technique where a portion of the flour and liquid from a bread recipe is cooked into a paste before being added to the dough. This gelatinizes the starches, allowing the dough to absorb more liquid, resulting in incredibly soft, moist, and longer-lasting bread. It’s the secret to fluffy milk bread and many other delicious baked goods.
Tangzhong: Secret to Soft Bread
The Tangzhong method is an Asian baking technique where a portion of the flour and liquid from a bread recipe is cooked into a paste before being added to the dough. This gelatinizes the starches, allowing the dough to absorb more liquid, resulting in incredibly soft, moist, and longer-lasting bread. It's the secret to fluffy milk bread and many other delicious baked goods.
Ingredients
- 25 g bread flour
- 50 ml whole milk
- 50 ml water
Instructions
- Combine bread flour, whole milk, and water in a small saucepan.
- Whisk the mixture continuously over medium-low heat to prevent lumps.
- Cook until the mixture thickens into a smooth paste and reaches 65°C (149°F), or until lines form when you drag a whisk through it and remain visible for a few seconds.
- Remove from heat, transfer to a clean bowl, and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
- Let the Tangzhong cool completely to room temperature before incorporating it into your main bread dough.
Notes
Ensure the mixture reaches 65°C (149°F) for optimal gelatinization. If using a thermometer, this is ideal. Otherwise, cook until it forms a thick paste, like a loose paste, not quite a roux. Let it cool completely before adding to your main dough. It can be stored in the fridge for up to 2-3 days, covered with plastic wrap directly on the surface to prevent a skin from forming.
