How to Make Tangzhong
Make a tangzhong (water-roux) by cooking bread flour with water and whole milk until it becomes a thick, smooth paste; cool before using in bread recipes.
Equipment
- Medium pot
- Whisk
- stove or cooktop
- instant-read thermometer (optional)
Ingredients
Ingredients
- 2 tablespoonsbread flour
- 1/4 cupwater
- 1/4 cupwhole milk
Instructions
Instructions
- Measure 2 tablespoons bread flour, 1/4 cup water, and 1/4 cup whole milk.
- Place a medium-sized pot on the counter. Add the 2 tablespoons bread flour and the 1/4 cup water to the pot and whisk until smooth and fully combined, with no lumps (a slurry).
- Whisk in the 1/4 cup whole milk until the mixture is uniform.
- Put the pot on a cooktop burner set to low heat.
- Whisk continuously while the mixture heats. Keep the heat low and do not stop whisking to prevent lumps and burning.
- Cook for about 7 to 10 minutes, until the mixture becomes a thick, smooth paste (think of a thicker cream-of-wheat). It should reach 149°F (65°C).
- Remove the pot from the heat and let the tangzhong cool to room temperature, about 30 minutes.
- Once cooled, use the tangzhong in your bread recipe or store it for later use.
Notes
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°.
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°.