Tangzhong is a cooked gelatinous mixture of liquid and flour. It is used to replace a portion of the flour in the traditional bread recipes. Tangzhong makes the bread softer and stay fresh longer.
Course other
Cuisine Japanese
Keyword Bread Making, Tangzhong, Water Roux
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Author Syama
Ingredients
1/4CFlour (30 g)
3/4CWater(150 g)
Instructions
Whisk the measured flour and water together in a heatproof dish . Make sure that there are no lumps . Transfer to stove top and heat at medium heat stirring continuously .
Once the mixture is heated to 149°F or 65°C ( the spoon starts leaving trails reaching the bottom of the pan as you stir ) turn the heat off .
Transfer to a dry bowl and cover tightly with a plastic wrap or a tight lid . Cool to room temperature .
Notes
Up to 10% by weight of the flour in the original recipe can be used to make tangzhong.
Do not over cook - the mix loses it elasticity and does not retain moisture when overcooked.
1 : 5 ratio of flour to liquid is used to make tangzhong.