Tangzhong Bread

An Asian baking technique called the tangzhong method refers to adding a roux of flour and water (or milk) to your yeast bread mixture, which helps make it lighter and fluffier when it’s baked and even if the bread is cool down in a couple of days. The tangzhong method is credited as originating in Japan, but it became widely known with the publication of 65°C Bread Doctor, a cookbook written in Chinese by Yvonne Chen in 2007. The 65°C refers to the fact that at 65 degrees C (149 degrees F) is when the starches in the flour gelatinise and the tangzhong comes together into a pudding-like roux.


  • 50 g Bread Flour
  • 250 g Lukewarm Water


1. Whisk 50 g flour and 250 g water together in a small saucepan.

2. Place over medium-low heat on the stove.

3. Cook, whisking constantly, until the mixture thickens into a pudding-like consistency. Remove from heat when you see lines in the mixture, about 5 minutes. It will come together surprisingly quickly so don’t try to walk away from the mixture at the beginning when it’s taking a while to thicken. It is very easy to overcook.

4. It’s finished when it reaches 65ºC (149ºF), it is not necessary to use a thermometer.

5. Let the tangzhong cool to room temperature before using.  You can also store in the refrigerator for a couple days and bring to room temperature before using. Wrap the tangzhong with plastic wrap directly stick to the surface so that no water drop will form inside. If you see grayish spots in the tangzhong, discard it and make a fresh batch.

More Tangzhong Bread Recipes 

18 thoughts on “Tangzhong Bread

  1. 你好~ 我加入湯種做了腸仔包, 未入焗爐時面糰很軟熟, 手感很好, 但焗爐用了210度, 20分鐘, 包就有點硬了, 近乎脆身, 但味道還是好味的, 想問焗爐度數和時間應該是多少????


  2. 請問用同一個食譜,用手搓同用機搓d水同湯種份量會唔會唔同?我睇過本書話用機搓嘅話水分量要減30%,然後湯種要加少少,好迷茫

  3. 肥丁你好!我每次用湯種做麵包時發酵完麵團都很痴手,連滾圓也做不到!我是用麵包機發酵的,份量也跟足湯種食譜。怎麼辦?已試了幾個食譜了=(

  4. 哈囉肥丁,我今天跑了4間超級市場也找不到高筋麵粉,您有沒有食譜可以教自製高筋麵粉?又或者可否只用all-purpose-flour 造湯種?謝謝解答!

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