Tangzhong for bread-making

Tangzhong Method: The Secret to Pillowy Soft Bread

Tangzhong, a Japanese technique using pre-cooked flour paste, creates exceptionally soft, moist bread that stays fresh longer. By cooking a small portion of flour with water or milk until thickened, you prepare the starches, allowing them to hold more moisture in the final loaf.

The classic method is to mix 1 part flour with 3 - 5 parts liquid, cook until thickened, then cool completely before adding to your dough. This technique works brilliantly for sandwich bread, dinner rolls, and Asian-style milk breads.

Common mistakes include using hot tangzhong (which kills yeast) or making it too thick (creating gummy texture). If your tangzhong becomes lumpy, strain it. Too thick? Thin with additional liquid. The mixture should coat a spoon but still pour easily. Cool completely before incorporating. Patience here prevents killing the dough.