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Qty Size Ingredient
50 g Bread Flour
250 ml Water

Tangzhong means thin, starchy (flour-based) starter in Japanese.  The mixture becomes gelatinized.  Replace an equal amount of flour & water with the Tangzhong in virtually any bread recipe and end up with "dinner roll" softness and fuffiness.

Measure and mix flour and water without any lumps in a small bowl or sauce pan.

Cook over medium-low heat, stirring constantly to prevent sticking or burning until the mixture reaches 150º.  The mixture will thicken up quite quickly.

Remove from heat.  Transfer to a bowl covered to prevent from drying up.  Let cool to room temperature before use.

The leftover Tangzhong can be stored in fridge up to a few days.  If it turns grey, you need to discard it immediately and cook up a new batch.  Chilled Tangzhong should return to room temperature before use.


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