The Starter Guide to Baking Tangzhong Bread | New Gen Baker
The Starter Guide to Baking Tangzhong Bread | New Gen Baker
Jun 16, 2021
newgenbaker.com
What is Tangzhong vs Yudane dough? Japanese bread-making methods
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bitemybun.com
Yudane and Tangzhong: Bread-Baking Techniques for Ultraplush Bread | America's Test Kitchen
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The Tangzhong method is a technique I use in my baking (especially for soft breads like milk bread or sandwich loaves) that involves cooking a portion of the flour and liquid into a roux or paste before adding it to the rest of the dough. This method originates from East Asian baking, particularly from Japanese yudane and Chinese tangzhong methods. 🌾 What It Is: Tangzhong is a cooked mixture of: • 1 part flour • 5 parts liquid (water, milk, or a mix) This mixture is gently heated to about 149°F
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Discovered the magic of tangzhong: a tiny roux cooked to 85°C, but a giant miracle in bread. The result? Cloud-soft texture, incredible moisture, and bread that stays fresh for days. Tangzhong — derived from the Chinese words 汤种, meaning ‘water roux’ — is a simple cooked paste of flour and liquid heated to 65–85°C. This technique, first popularized in Asian bakeries and later embraced worldwide, transforms ordinary dough into ultra-soft, moist, long-lasting bread. A tiny step with a huge impact:
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