What is Tangzhong Flour? The Benefits of Tangzhong Flour.

Tangzhong flour is a common ingredient in many recipes, especially in Asian-style soft bread. For those who are new to baking, this may be a relatively unfamiliar ingredient. So, what is tangzhong flour? What is its purpose? Let’s find out below.

1 What is Tangzhong Flour?

What is Tangzhong Flour?

Tangzhong, also known as “water roux,” is a method created by the Japanese to create soft and fluffy bread. This method has since been widely adopted by the Chinese (Taiwan and Hong Kong) as well.

In general, Tangzhong is the result of mixing flour and water together, creating a sticky and elastic mixture. This is the secret ingredient that many chefs use to create delicious, soft, and fluffy bread.

2 How Does Tangzhong Flour Work?

How Does Tangzhong Flour Work?

In soft bread, the amount of liquid determines its softness and shelf life. During baking, a portion of the liquid evaporates, and the remaining liquid gradually evaporates over time. This explains why soft bread is usually the tastiest within about 3 days and needs to be sealed to prevent moisture loss. However, over time, the bread will also expire as it loses moisture.

Tangzhong works by stirring flour with water to create a thick, sticky mixture. Under the influence of heat, the starch in the mixture absorbs maximum water and eliminates gliadin and glutenin, the two main components that make up the gluten network in bread. As a result, the tangzhong method produces a product that retains moisture and does not contain gluten, resulting in softer and fluffier bread.

When you add tangzhong to your dough, you provide a liquid component to the dough. However, this tangzhong is a liquid encapsulated by flour, which helps retain that liquid during the baking process.

Tangzhong Creates Softness in Bread

Additionally, tangzhong also helps create a soft and tender texture by stretching the gluten network in the dough. This helps the bread have a smooth and elastic texture while still retaining a relatively high amount of liquid, resulting in moist and delicious bread.

65°C (150°F) is the ideal temperature for starch to absorb maximum water. You should stop at this temperature and not exceed it to ensure the flour absorbs water fully. If you continue, it will gradually deplete the liquid in the tangzhong mixture. Although it can still be used, its effectiveness in dough will decrease.

Besides water, you can also use milk in the tangzhong recipe. Milk can replace water, provided that the density of the liquid is equivalent to water and does not contain any ingredients that alter the properties of the flour.

Milk not only provides moisture but also adds richness and flavor. You can also combine both milk and water in a ratio of 50% milk and 50% water to create a special tangzhong mixture.

3 Applying Tangzhong Flour in Baking

Applying Tangzhong Flour in Baking

Following the recipe and preparing the appropriate amount of tangzhong is relatively simple. With a ratio of 1:5, you just need to divide the amount of tangzhong into 6 and take 1 part of flour to 5 parts of water.

For example, if the recipe requires 120g of tangzhong, you take 120 : 6 = 20, which is the amount of flour needed. Next, 20 x 5 = 100, that’s the amount of water to add. When stirred, the total weight almost does not change because the water does not evaporate. You will have the necessary amount of ingredients.

If you accidentally stir too much, you can still store it for later use. Tangzhong flour can be stored in the refrigerator for 5 days and in the freezer for up to 3 weeks.

In summary, tangzhong is not a specific baking ingredient but rather a method to improve bread through its biological properties and structural principles. With tangzhong, you will have a better and more suitable final product for successful baking.

4 The Effective Method for Making Tangzhong Flour

The Effective Method for Making Tangzhong Flour

The tangzhong method is simple as follows: mix flour and water in a ratio of 1:5, heat and stir until it reaches a temperature of about 65°C (150°F). Then, let the tangzhong cool naturally and add it to the bread dough according to the recipe.

Hopefully, this article has helped you understand more about tangzhong flour and how to use it in bread baking. Understanding the characteristics and usage of tangzhong flour will help you create delicious bread to treat your family and friends.

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