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Tangzhong

/tɑŋˈdʒɔŋ/

Cooked flour paste that makes bread super soft.

Tangzhong: cooked tangzhong paste showing a pudding-like consistency
A cooked flour paste that holds extra water for a softer, longer-lasting crumb.

An Asian technique where a small portion of flour is cooked with water to create a gel-like paste, then added to the dough. The gelatinized starches hold extra moisture, making bread incredibly soft and extending shelf life.

By Henry Hunter · Updated

Henry's notes from the bench

  • This is the secret to that pillowy-soft Japanese milk bread. It makes a real difference in sandwich loaves.

Connected terms

Milk Bread (Shokupan)Enriched Dough

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