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Tangzhong method for Japanese soft breads

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Ingredients

40g Bread Flour Can also use plain flour
200g Water Can also use Milk

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Tangzhong method for Japanese soft breads

The secret to soft, fluffy and bouncy bread.

  • 5 min
  • Easy

Ingredients

Directions

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So what is this tangzhong method? I have been on a quest to bake breads that stay soft, bouncy and fluffy like those from local bakeries. I tried countless recipes and yes the results are soft and delicious but still a little different. After 2 days, they usually become stale too and even if soft, they are not as fluffy and the air pockets not as big as what we get outside.

Then one day, I came across the tangzhong method (汤种法)This is a Japanese method kept secret till someone revealed it in a Chinese cookbook some years back. It is essentially preparing a flour roux mixture that is 1 part flour, 5 parts water and cooking it to 65C.

The roux is has already absorbed moisture and holds the moisture well. Thus making for a moist bread. It then does not compete with the flours for water. This is my go-to bread method if I am not making sourdough breads.

The result is a Japanese style soft bread that is soft, fluffy and bouncy and stays like that for days.

The amount of tangzhong to add is usually about 35% of the total flour weight in a recipe. This will bring hydration level to about 68%, but you will still be working with a fairly firm dough and easier to manage.

Click here to see our Soft Wholemeal Bread with Cheese recipe.

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Steps

1
Done

Add water to flour in a sauce pan and cook over small fire stirring constantly.
When you see thick lines while stirring, take the temperature. Once it is 65C, remove from heat and let it cool.

BluRain

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