There are many different methods of making bread with different styles and tastes. Tangzhong a way of making the bread soft and fluffy was introduced by Yvonne Chen in her book“65°C湯種麵包” (Bread Doctor). Tangzhong 湯種 (flour paste) work so amazingly that it can produce fluffy bread that can stay soft for many days. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.
- 1/3 cup bread flour
- cup water (could be replaced by milk, or 50/50 water and milk)
- Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
- The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn’t turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )