In this guide on how to make tangzhong, we’ll look at a method to add more tenderness and maintain quality to your sourdough bread by pre-baking some of the flour. Precooking some of the flour and liquid in your formula gelatinizes the starches in the flour, turning the two ingredients into a viscous paste that is then added directly to the bread dough.
The remarkable thing about tangzhong, also called yudane or water roux, is that the overall hydration of the dough can be kept relatively low, with less fat and oil, and the result is still incredibly tender bread. In this guide on making tangzhong, we’ll look at what types of flour you can use for the roux, what liquids, and some different methods for cooking the flour and mixing it into the bread dough.
Very Quick: What are the advantages of Tangzhong?
- It adds tenderness and an open interior without the use of eggs, butter or sugar
- The dough may have lower hydration but still achieve a soft consistency
- The dough will be stronger and more cohesive during mixing and handling, even with higher hydration
- Extends the shelf life of bread and delays staling of bread
- Since you can make tangzhong/yudane with water as the liquid, you can make it vegan
What is Tangzhong?
Tangzhong is an Asian technique that involves precooking a portion of raw flour in a recipe with a liquid (usually water or milk) until it forms a paste. Then, this dough can be added to the dough, resulting in a bread that is more tender, fluffier and lasts longer before becoming stale.
When flour is cooked to about 65°C (150°F), the starches gelatinize as the liquid is absorbed by the starch, which swells as the mixture becomes more viscous and gelatinous. This gelatinization is similar to how the outside of a bagel gelatinizes during boiling. 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, tenderness, softness and better shelf life to baked goods such as bread and pastries.
What is Yudane (and how is it different from Tangzhong)?
Yudane is Japanese and essentially means roux (like tangzhong, Chinese). It has the same end goal: a gelatinize the starches in the 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. Then let the mixture rest until it is at room temperature before incorporating it into the dough (or you can let it rest in the refrigerator until the next morning). At this point you will remove the mixture, let it warm to room temperature and mix it with the dough as needed.
The yudane method saves some time since you don’t have to cook the flour on the stove, but it achieves the same end goal. In my experiments, I haven’t seen noticeably different results between the two methods. For this reason I will talk about them interchangeably in this guide.
How to prepare Tangzhong
The process for making tangzhong is very simple:
- Use 1 part flour to 5 parts liquid, by weight, and add it to a saucepan
- Heat the saucepan over medium heat, stirring frequently to prevent burning, until the mixture thickens and reaches about 65°C (150°F).
- Let the roux cool and mix it directly into the dough as you would with any other mix-in
Watch me use Tangzhong in this bread recipe
Watch me make my fiber-rich sourdough sandwich bread using the tangzhong technique. In the video below you will see what consistency I cook the flour and liquid with so that it reaches a thick paste.
What liquids can be used for Tangzhong?
When using the tangzhong technique, whole cow’s milk is typically used, but 2% milk, lactose-free milk, and low-fat milk can also be used. Instead of dairy products, you can use whole milk made from almonds, oats, cashews or other nuts. You can also use water instead of milk.
Which 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), wholemeal flour, Khorasan flour, einkorn flour, or wholemeal rye flour. Any flour that contains sufficient 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 think it’s possible to get percentages outside of this range, but 8% has been my flexible upper limit for my formulas.
Converting a recipe to use Tangzhong
When you convert a recipe, take some flour and liquid from the recipe ingredients to make the roux. In other words, don’t add extra flour and liquid to the bread formula for the roux. This will change the ratio of ingredients (in baker’s percentages) in the formula.
When you convert a recipe using a tangzhong, you may notice that the dough seems stiffer than it previously did. This is because part of the liquid mixture, once “free” in the dough, is now bound to the roux itself.
The ideal ratio of Tangzhong flour to liquid
Tangzhong water/flour ratio
Tangzhong typically has a ratio close to 1 part flour to 5 parts liquid (1:5), but this ratio is not absolute. I have used various ratios with varying success, and in my tangzhong sandwich bread I use a ratio of 1 to 4 (74 g flour to 296 g milk, or 1:4). The additional liquid ensures that it doesn’t burn and probably also contributes to evaporation.
Yudane flour/water ratio
Yudane typically has a ratio of 1 part liquid to 1 part flour (1:1).
Prepare Tangzhong or Yudane in advance
When using tangzhong or yudane, you can prepare the mixture the night before or several hours in advance. Prepare the mixture by cooking on the stove or pouring the boiling liquid over the flour, then leave it to cool. Once slightly cool, cover the roux and place in the refrigerator until ready to eat.
I like to take it out of the fridge to bring it to room temperature before mixing the tangzhong into the dough, but this isn’t necessary. Make sure the added ingredient is taken into account when determining the final temperature of the dough.
Recommended reading: The importance of dough temperature in baking.
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Description
Tangzhong is flour cooked with a liquid to create a gelatinous paste that gives softness, tenderness and longer shelf life to the 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, whole rye, etc.)
- 250 g whole milk (or a whole nut or oat milk or water)
- Add the flour and milk to a saucepan
- Heat the saucepan over medium heat, stirring frequently to prevent burning, until the mixture thickens and reaches about 65°C (150°F).
- Let the mixture cool and mix it directly into the dough as you would with any other mix-in
Notes
You can use any whole nut or oat milk in place of water for a thicker tangzhong mixture.
You can use up to 8% of the total flour weight in a recipe to make tangzhong.
If you need more tangzhong, be sure to maintain the ratio of 1 part flour to 5 parts liquid.
Frequently asked questions about Tangzhong
Can I use the microwave to make tangzhong?
YES. Combine the flour and water in a microwave-safe bowl and heat on high in the microwave until the mixture thickens, about 3 to 4 minutes. Keep an eye on the mixture as it heats to avoid splattering.
Why is Japanese milk bread so soft?
One of the reasons why Japanese milk bread is so soft is because it uses the tangzhong technique of pre-cooking a portion of flour. The addition of tangzhong gives this enriched bread a high level of softness and tenderness.
What is better, Tangzhong or Yudane?
They’re both effective ways to add softness to any bread, but yudane is a little easier to make since it requires no baking. However, I find that tangzhong results in a slightly more tender bread because it ensures that all the flour is fully gelatinized during baking.
Can I store tangzhong in the refrigerator?
Yes, you can store it for up to 3 days in the refrigerator. After preparing the tangzhong, let it cool to room temperature, transfer it to a bowl, cover and place it in the refrigerator.
Tangzhong recipes to try
I’ve used the tangzhong technique in many sourdough breads and it gives them all plenty of softness and maintains quality. From Japanese milk bread to softer sourdough rolls to healthy wholemeal seeded bread, everyone benefits from this simple and effective technique.
