I enjoy browsing my favorite internet sites on a regular basis to see if there is anything new in the world of “home economics”. While doing that, I recently came across an article talking about how to convert a bread recipe to Tangzhong. I was unfamiliar with that word so had to look into it more fully.

Tangzhong is an Asian technique that makes your yeast bread and rolls soft, fluffy, moist, airy and tender. In addition to affecting the texture of the yeast products you are making, this technique also helps extend the shelf life.

To accomplish this technique you start by pre-cooking a portion of the flour and liquid (water or milk) very briefly and letting it cool to room temperature before adding to the rest of the ingredients in your recipe. This slurry/pudding/roux type mixture helps the starches in the flour absorb more water. Flour can absorb twice as much hot liquid as cold so pre-cooking makes a big difference here. The flour/liquid mixture also creates structure which helps the bread be able to hold on to the extra liquid.

In order to use Tangzhong, you want the hydration in your yeast bread/roll recipe to be 75%. That means the liquid should equal 75% of the weight of the flour. Before I started doing the math on my favorite recipes, I decided to find a recipe that was already based on the Tangzhong method. If you are looking for a softer yeast roll, I hope you will give it a try.


Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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