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A bowl with thick creamy looking mix in it. Caption under it reads tangshong or water roux.
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Basic Tangzhong

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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Author Syama

Ingredients

  • 1/4 C Flour (30 g)
  • 3/4 C Water (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.