About

Tangzhong is a simple cooked flour paste made by heating flour and liquid (water or milk) together before adding it to your bread dough. This technique, popular in Asian baking, is the secret behind breads that are exceptionally soft, fluffy, and stay fresh for days longer than usual The magic of tangzhong comes from a process called starch gelatinization. When you cook flour with water or milk to make tangzhong, the starch granules in the flour absorb the liquid and swell as they’re heated. At around 65°C (149°F), these granules burst open and release starch molecules, transforming the mixture into a thick, pudding-like paste. This is called gelatinization. Once gelatinized, the starches can hold much more water than raw flour can. When you incorporate this cooked paste into your bread dough, it allows the dough to retain extra moisture throughout kneading, baking, and even after the bread cools. This extra water creates steam in the oven, helping the bread rise higher and develop a soft, airy texture. Plus, because the water is locked into the starch gel, the bread stays fresher for longer and resists drying out. The choice of liquid in tangzhong matters: Using water produces a neutral flavor and a lighter, airier texture, letting the natural taste of the bread shine through. Using milk adds richness, subtle sweetness, and a creamier crumb, resulting in a softer, more tender bread with a slightly darker crust due to the milk sugars