In this guide on how to make tangzhong, we'll look at a method to bring extra softness and retain texture to your sourdough bread by pre-cooking some of the flour. Precooking some of the flour and liquid in your formula gelatinizes the starch in the flour, transforming the two ingredients into a viscous paste that is then added directly to your bread dough.
The remarkable thing about tangzhong, also called yudane or water roux, is how the overall hydration of the dough can be kept relatively low, with fewer fats and oils, and still result in incredibly soft bread. In this guide to making a tangzhong, we'll look at what types of flour you can use for roux, what liquids, and a few different methods of cooking the flour and mixing it into your bread dough.
Quick: What are the benefits of Tangzhong?
- It adds softness and an open interior without the use of eggs, butter or sugar
- The dough may have lower hydration but still achieve a soft texture
- Dough will feel stronger and more cohesive when mixed and handled, even with higher hydration
- Extends the life of bread and delays stale bread
- Because you can make tangzhong/yudane with water as the liquid, you can make it vegan
What is Tangzhong?
Tangzhong is an Asian technique that requires precooking a portion of raw flour in a recipe with a liquid (usually water or milk) until it forms a paste. This paste can then be added to the dough, resulting in bread that is softer, fluffier and lasts longer before becoming stale.
When the flour is cooked to approximately 150°F (65°C), the starch gelatinizes as the liquid is absorbed into the starch, which swells as the mixture becomes more viscous and gel-like. This gelatinization is similar to how the outside of a bagel gelatinizes during cooking. When you do this, the process irreversibly turns the mixture into a sticky starch paste that is then added to the dough during mixing.
What does the Tangzhong method do?
Using the tangzhong method of pre-cooking some of the flour adds softness, smoothness, fluffiness and better shelf life to baked goods such as breads and pastries.
What is Yudane (and how does it differ from Tangzhong)?
Yudane is Japanese and basically means roux (like tangzhong, Chinese). It has the same ultimate goal: to gelatinize the starch in flour with a hot liquid. It differs from tangzhong in that you boil the liquid (usually water) and pour it directly over the flour, stirring to incorporate. After that, let the mixture rest until it's at room temperature before mixing it into your batter (or you can let it rest in the fridge until the next morning). At this point, you will take the mixture out, let it come to room temperature, and mix it into your dough as needed.
The Yudan method saves a little time since you don't need to cook the flour on the stove, but achieves the same end goal. In my experiments, I have not seen dramatically different results between the two methods. Because of this, I will talk about them interchangeably in this guide.
How to make Tangzhong
The process of making tangzhong is very simple:
- Use 1 part flour to 5 parts liquid, by weight, and add to a pot
- Heat the pan over medium heat, stirring frequently to prevent burning, until the mixture thickens and reaches about 150°F (65°C).
- Allow the roux to cool and mix directly into a batter like any other mixture
Watch me use Tangzhong in this bread recipe
Watch me make my high fiber sourdough sandwich bread using the tangzhong technique. In the video below, you will see to what consistency I cooked the flour and liquid to make a thick paste.
What juices can be used for Tangzhong?
When using the tangzhong technique, whole cow's milk is usually used, but you can also use 2% milk, lactose-free milk, and low-fat milk. Instead of milk, you can use full-fat almond, oat, cashew, or other nut-based milks. You can also use water instead of milk.
What flour can be used for Tangzhong?
To make tangzhong, you can use any white flour (all purpose, high-protein white bread flour, or medium protein bread flour), whole wheat flour, Khorasan flour, einkorn flour or whole grain rye flour. Any flour that has enough starch can be used to make tangzhong or yudane.
How much Tangzhong should I use?
I have found that using between 4% and 8% of the total flour in the recipe as a roux is ideal. I guess it's possible to do percentages outside of this range, but 8% has been my soft upper limit for my formulas.
Converting a recipe to use Tangzhong
When you convert a recipe, take some of the flour and liquid from the recipe ingredients to make the roux. In other words, don't add extra flour and a liquid to the bread formula for the roux. By doing this, you will change the ratio of the ingredients (in baker's percentages) in the formula.
When you convert a recipe to using a tangzhong, you may notice that the dough feels stiffer than it might have been before. This is because some of the liquid mixture once “free” in the batter is now bound in the roux itself.
The ideal ratio of Tangzhong flour to liquid
Water to flour ratio in Tangzhong
Tangzhong usually has a ratio of approximately 1 part flour to 5 parts liquid (1:5), but this ratio is not absolute. I have used different ratios with varying success, and in mine tangzhong sandwich breadI use a 1 to 4 ratio (74g flour to 296g milk, or 1:4). The extra liquid keeps it from burning and is likely responsible for the evaporation as well.
Yudane water to flour ratio
Yudane usually has a ratio of 1 part liquid to 1 part flour (1:1).
Preparing Tangzhong or Yudane ahead of time
When using tangzhong or yudane, it is possible to make the mixture the night before or a few hours in advance. Prepare the mixture by cooking it on the stove or pouring boiling water over the flour, then set aside to cool. Once cooled slightly, cover the roux and refrigerate until needed.
I like to take it out of the fridge to come to room temperature before mixing the tangzhong into my dough, but that's unnecessary. Make sure the added ingredient is taken into account when determining the final temperature of your dough.
Recommended reading: The importance of dough temperature in baking.
Description
Tangzhong is flour cooked with a liquid to create a gelatinous paste that brings softness, softness and increases the shelf life of bread. This basic tangzhong can be used in almost any bread recipe. Be sure to use the flour and liquid from the recipe to make this tangzhong.
- 50 g flour (all purpose, bread flour, whole wheat, rye, etc.)
- 250 g whole milk (or a full-fat nut or oat milk, or water)
- Add the flour and milk to a saucepan
- Heat the pan over medium heat, stirring frequently to prevent burning, until the mixture thickens and reaches about 150°F (65°C).
- Allow the mixture to cool and mix directly into a dough like any other mixture
endnoteS
You can use any full-fat milk or oat milk instead of water for a thicker tangzhong mixture.
You can use up to 8% of the total weight of flour in a recipe to make tangzhong.
If you need more tangzhong, be sure to keep the ratio 1 part flour to 5 parts liquid.
Tangzhong FAQ
Can I use the microwave to make tangzhong?
Yes. Combine the flour and water in a microwave-safe bowl and heat in the microwave until the mixture thickens, about 3 to 4 minutes. Keep an eye on the mixture as it heats up to prevent splattering.
Why is Japanese milk bread so soft?
One of the reasons Japanese milk bread is so soft is because it uses the tangzhong technique of pre-cooking some of the flour. The addition of tangzhong brings a high level of softness and smoothness to this enriched bread.
Which is better, tangzhong or yudane?
Both are effective ways to bring softness to any bread, but yudane is a little easier to make since there is no cooking involved. However, I find that tangzhong results in a slightly softer bread because it ensures that all the flour is fully gelatinized during cooking.
Can I refrigerate tangzhong?
Yes, you can store it in the fridge for up to 3 days. After making the tangzhong, let it cool to room temperature, transfer it to a bowl, cover and refrigerate.
Tangzhong recipes to try
I have used the tangzhong technique on many sourdough breads, and it brings abundant softness and quality retention to all of them. from Japanese milk bread to the softest sourdough dinner rolls THE healthy whole grain breadthey all benefit from this easy and effective technique.
