If you’ve ever bitten into an irresistibly soft and fluffy piece of bread, the secret behind that pillowy texture may well be the tangzhong method. Originating from Japan, this simple technique has become a favorite among bread bakers looking to elevate their loaves or rolls to a new level of tenderness and extended freshness.
I might be late to the game, but this method of baking bread changed my life because I can now make homemade buns days in advance for parties, picnics, or simple lunches. Breads made with the tangzhong method freeze just as well as regular bread too!
Lets explore the science behind Tangzhong and why it works so well in this step-by-step guide.
What Is the Tangzhong Method?
The tangzhong method, also known as a water roux, involves cooking a small portion of the flour and liquid (usually water or milk) from your bread recipe into a thick paste or roux.
This gelatinizes the starches in the flour, allowing them to absorb more water than they would in a typical bread dough.
By adding this pre-cooked roux to your dough, you can dramatically increase the bread’s hydration without making the dough sticky or difficult to handle.
The result? A loaf that stays softer, moister, and fresher for longer. My buns stayed fresh, moist, and mold-free for six days in an airtight bag using this method.
I used this method to create the softest, moistest (is that even a word?) whole wheat buns and received rave reviews. (Recipe coming soon!) The dough is still very workable (not sticky) after you let it rise.
Why Is Tangzhong So Effective?
Tangzhong works because it alters the hydration level of the dough. Here’s how:
- Higher Water Absorption: When flour is cooked with liquid, its starches gelatinize, meaning they absorb more water. This allows the dough to hold onto moisture during the baking process and even afterward, giving you that signature soft texture.
- Better Structure: The gelatinized starch helps create a more structured dough, which leads to improved rise and a fluffier crumb.
- Extended Shelf Life: The higher water content in tangzhong-based breads slows down the staling process. So your bread stays fresher for longer periods, which is a major win for home bakers.
I’m not kidding when I tell you that this method has changed my life. My husband is now obsessed with my cinnamon rolls when I use this method.
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How to Make a Tangzhong Roux
Making a tangzhong roux is incredibly easy and takes less than five minutes. Here’s a simple overview:
Ingredients:
- 3 tablespoons (23 grams) all-purpose or bread flour
- ½ cup (120 ml) water or milk (depending on your recipe)
Steps:
- Mix the ingredients right in the saucepan.
- Cook the mixture until it becomes a thick paste. This step only takes a few minutes.
- Cool it down by removing it from the heat. Once cooled, you can add it to the rest of your bread dough ingredients.
Recipe Notes:
- This can be scaled up, you just want to be sure you’re using a 1:5 ratio of flour to water by weight.
- A standard tangzhong roux uses 5% – 10% of the total flour listed in the recipe.
- This standard recipe is used for any yeast recipe using 3-4 cups of flour. Just remember to subtract the amount of flour and liquid used in the slurry from your original recipe ingredients if the recipe you’re using is not already adapted for this method.
When to Use Tangzhong
The tangzhong method can be applied to various types of breads, especially enriched breads like sandwich loaves, brioche, dinner rolls, sandwich buns, and cinnamon rolls. It’s particularly useful in recipes where you want an extra tender crumb and a longer shelf life.
Here are some of my favorite bread recipes that can be adapted by adding the Tangzhong method:
- Brioche Bread
- Challah Bread
- Cinnamon Rolls
- Caramel Apple Rolls
- Chocolate Buns
- Hamburger Buns (pictured below)
Need more inspiration?
The Tangzhong method is a game-changer for home bakers looking to achieve professional-quality bread at home that stays soft for days without the use of additives.
King Arthur Flour even added it to their recipe of the year (it’s a super-sized chocolate chip cookie that took the internet by storm) affiliate link.
By incorporating a simple roux into your dough, you’ll enjoy a more tender, soft, and delicious loaf that stays fresh for days. Whether you’re new to baking yeast breads and rolls or you’re an experienced baker looking to improve your technique, Tangzhong is a method you’ll want to add to your repertoire.
Here’s an excellent article that dives deeper into how to convert your favorite bread recipe to tangzhong (affiliate link).
Printable Recipe
How To Make & Use A Tangzhong Roux
By adding this pre-cooked roux to your dough, you can dramatically increase the bread's hydration without making the dough too sticky or difficult to handle. This standard roux recipe is what I use for any yeast recipe that calls for 3-4 cups of flour (AP or bread).
Ingredients
- 3 Tablespoons (23 grams) all-purpose or bread flour
- ½ cup (120 ml) water or milk (depending on the liquid called for in your recipe)
Instructions
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Combine the flour and liquid (water or milk) in a small saucepan. Whisk them together until smooth and lump-free.
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Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens into a paste. This typically happens when the mixture reaches 149°F (65°C). You’ll know it’s ready when your whisk or spatula leaves lines in the paste. This step only takes a few minutes.
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Remove from heat and let the roux cool to room temperature. To cool faster, transfer it to a small bowl. Once cooled, you can add it to the rest of your bread dough ingredients.
Recipe Notes
- This can be scaled up, you just want to be sure you’re using a 1:5 ratio of flour to water by weight.
- A standard tangzhong roux uses 5% – 10% of the total flour listed in the recipe.
- This standard recipe is used for any yeast recipe using 3-4 cups of flour. Just remember to subtract the amount of flour and liquid used in the slurry from your original recipe ingredients if the recipe you’re using is not already adapted for this method.
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