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.
Ingredients
- 50 g Bread Flour
- 250 g Lukewarm Water
Preparation
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.
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