Tangzhong Bread/ How To Make Easy Bread With Tangzhong Method

Are you tired of baking bread that turns out dense and dry? Have you been searching for a foolproof recipe that guarantees soft and fluffy bread every time? Look no further than the Tangzhong bread recipe.

This unique method, originating in Japan (Hokkaido), involves creating a roux with flour and water added to the bread dough. The result is soft and fluffy bread that has a longer shelf life.

In this blog post, we will discuss the science behind the Tangzhong method, the ingredients needed, and step-by-step instructions for making your own Tangzhong bread.

Science behind the Tangzhong( water roux ) method

Tangzhong is a technique of mixing flour and water together and cooking them into a roux on medium heat. This roux is added to the bread flour when mixing the bread dough. It gelatinizes the starch in the flour so it can absorb more water. Now that there’s less unabsorbed water in the dough, it’s less sticky and much easier to knead.

This less sticky dough consistency makes the bread moist and will rise higher from the water, which creates internal steam while it bakes. So it stays softer for longer because it retains more water during the baking process.

How to make Tangzhong (Water Roux) step-step by preparation below.

The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.

Add one cup of water to a pan.

To the water, add six tablespoons of all-purpose flour and mix well.

Mix the flour well, without any lumps. It is an important step to follow. Switch on the heat to medium heat and stir.

The flour absorbs water and forms a smooth, shiny gelatinous mixture. Stir continuously.

The consistency of the mix has changed into a thick paste, and all the water has been absorbed into the flour. It is the consistency I prefer. Some prefer a slightly thin consistency, which is a big no for me.

Turn off the heat and transfer the contents to another dish. Cover it with plastic wrap once it is slightly cool. It helps to prevent the surface from drying. The roux starter is ready for making the bread.

Can we store the roux starter?

If not using the roux the same day, refrigerate it for 2 to 3 days. Make sure it is properly wrapped.

Ingredients for Tangzhong Bread

The measurements are given below in the recipe card. There are two tabs. One is the US cup, and the other is Metric measurements. Do click the tab according to your preference.

• all-purpose flour
• yeast
• milk
• sugar
• butter
• egg (for egg wash)
• salt
• water

How do you know if yeast is alive?

Before starting to make the bread, activate the yeast. Add lukewarm milk to a bowl with measured sugar and yeast. Wait for ten minutes. A healthy, activated yeast will pop to the top and bubble. Check out the picture when adding to the flour mixture below.

Let’s see step-by-step preparation of Tangzhong Bread

In the bowl of a stand mixer fitted with a dough hook, add the cooled tangzhong.

Combine the 2 ½ cup flour (reserve ½ a cup flour), sugar, salt, and activated bubbly yeast mixture.

Turn on the machine to knead at low to medium speed for 5 minutes. If the dough is too wet, add the remaining flour (reserved ½ a cup of flour ) one tablespoon at a time. Be patient, the flour needs time to absorb moisture from the dough.

When the dough pulls away from the mixing bowl, add one tablespoon of softened butter and continue kneading. If the dough is too sticky, add a little more of the remaining flour, one tablespoon at a time. I usually alternate the butter and flour. Wait until each ingredient is well incorporated before adding the next one.

Continue to knead for 15 minutes at medium speed. Every machine is different, so set it according to its needs. When it is done, do the window pane test to check the elasticity as shown in the picture. The machine job is over.

Grease a bowl and transfer the dough to it. Smear a little oil on the dough to avoid dryness. Cover it and let it prove for an hour.

The dough is well-risen. Punch down to deflate the air.

Divide the dough into two equal parts. Roll it tightly and cover it with a kitchen towel or cling wrap for 15 minutes.

How to roll the Tangzhong bread dough

After fifteen minutes, lightly dust a silicon mat and a rolling pin with flour. Take one divided dough and gently knead to release the gas. Now roll the dough to a square shape, as shown in the picture.

Fold ⅓ of the dough towards the centre of the dough on both sides, as in the picture. Finally, starting from one end of the dough, gently roll the dough into a log.

Roll both the dough pieces and place them on a greased loaf tin. Cover it with a kitchen towel for 45 minutes for the second proof.

When the time is up, prepare the egg wash by whisking an egg yolk with a tablespoon of milk. Gently apply on the top of the dough.

Preheat the oven to 180°C and bake it for 24 to 26 minutes, until the top achieves a beautiful brown colour. Remove the loaf tin from the oven and let it cool for 8 to 10 minutes.

Cooling and Slicing suggestion

Gently run a knife around the edges to loosen the bread, then turn it out and cool it completely on a wire rack. Bake bread the previous day and cover the loaf with a neat kitchen towel overnight to get the soft crust. Slice the bread with a serrated knife to get a proper even slice.

Serving Suggestion

Serve Tangzhong bread with butter,

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Easy Chocolate Ganache with fresh cream

Easy Blueberry jam

Big batch Blueberry Jam

Easy Raspberry Jam Without Pectin

Best Apple Syrup

Homemade Peanut Butter/Best Homemade Peanut Butter, Homemade Mango Jam, Homemade Strawberry Jam, and poached egg. You can toast the bread with butter and have it with coffee or tea.

More easy bread recipes to try

Blueberry Cream cheese Babka

Easy Chocolate Babka Ever

Sweet Buttermilk Bread /Eggless Bread

Sandwich Bread (APF/WWF) Eggless Bread

Whole Wheat Bread/ Eggless Bread

Homemade Scones Recipe

Eggless Dried Fruit Bread Recipe

How To Store Tangzhong Bread

Comparatively, this Tangzhong bread has a longer shelf life than other regular breads. Store your cooled bread in an airtight container on the counter. Like any other bread, it’s not recommended to keep tangzhong bread in the fridge. The cold air actually negatively affects the starch molecules and causes the bread to go stale faster. As far as breads go, Tangzhong bread has pretty good longevity on the counter. It should stay good for up to a week.

If you’re not going to finish your bread within a week, freeze it. Slice it up, put the slices in a freezer bag, and they’ll stay good for a couple months. When you’re ready to eat the bread, thaw it, or you can toast a frozen slice like normal or microwave.

Notes

• Yeast plays an important role in any bread-making process. So, test the freshness of the yeast.
• Do not overproof the bread dough, as it will result in an unpleasant yeast flavour.
• Always buy good branded fresh yeast.

If you’ve tried this recipe, don’t forget to rate the recipe and let me know your feedback in the comments below. I love hearing from you! Happy Baking!