How to Make Tangzhong
Learn how to make Tangzhong, a Chinese baking technique used to increase moistness, softness, and longevity in soft white bread.
Ingredients
- 2 tablespoons bread flour
- ¼ cup water
- ¼ cup whole milk
Instructions
- add the flour and water to a medium-sized pot, and whisk until it becomes smooth and combined like a slurry.
- Next, whisk in the milk until it is combined.
- Transfer the pot to a cooktop burner over low heat and continually whisk.
- It will take about 7 to 10 minutes for the mixture to become a thick, smooth paste. Think of a thick version of cream of wheat. It should get to 149°.
- Remove the tangzhong pot from the cooktop and let it sit until it’s cooled to room temperature, which takes about 30 minutes. Use or store.
- What to Use It In
- Tangzhong is good to use in any bread recipe. Using bakers ' percentages, it will usually be at least 10% of the total flour weight.
Notes
Make-Ahead: It is best to use tangzhong the day of, but you can make it up to 1 day ahead of time.
How to Store: Cover and store the tangzhong in the refrigerator for up to 2 days. This will not freeze well.
This method can help extend the shelf life of bread by up to 4 days.
The temperature at which the milk and flour are heated when stirring is exactly 149°.
Nutrition
Calories: 87kcalCarbohydrates: 13gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 7mgSodium: 26mgPotassium: 106mgFiber: 0.3gSugar: 3gVitamin A: 99IUCalcium: 79mgIron: 0.1mg