How to Make Tangzhong
This tangzhong method is SO EASY! A simple flour and milk roux that makes your bread irresistibly soft and fresh for days.
Equipment
- Small saucepan
- Whisk
- Measuring spoons and cups
- Heatproof spatula
- Small Bowl
Ingredients
Tangzhong Ingredients
- 2 tablespoons bread flour
- 1/3 cup water
- 1/3 cup whole milk
Instructions
How to Make Tangzhong
- In your small saucepan, combine the 2 tablespoons of bread flour with 1/3 cup of water and 1/3 cup of whole milk. Whisk them together until there are no lumps, creating a smooth mixture.
- Place the saucepan over medium-low heat. Continue to whisk the mixture constantly as it heats up to prevent lumps.
- After a few minutes, watch for the mixture to thicken to a pudding-like consistency, usually about 3-5 minutes.
- Remove the saucepan from heat and transfer the tangzhong to a small bowl to cool. Cover with plastic wrap to prevent a skin from forming.
- Once cooled to room temperature, incorporate the tangzhong into your bread dough’s wet ingredients and continue with your recipe.
Notes
- Store leftover tangzhong in an airtight container in the fridge for up to 3 days.
- Use almond or oat milk for a dairy-free alternative.
- Whisk constantly while cooking to avoid lumps and scorching.
- Cool tangzhong completely before adding to dough to avoid affecting yeast activity.
- Adjust the consistency by whisking in water or milk if tangzhong thickens too much after refrigeration.