Tangzhong

Introduction

Tangzhong is a cooking technique used in bread making, originating from East Asia. It involves creating a roux-like mixture of water and flour that is cooked before being added to the dough. This method is known to make bread softer and increase its shelf life.

History

The Tangzhong method was popularized in the 1990s by Yvonne Chen in her book, "The 65° Bread Doctor". The technique is believed to have originated from Japan and later spread to other parts of East Asia, including Taiwan and Hong Kong.

Method

The Tangzhong method involves mixing one part of flour with five parts of water by weight. This mixture is then heated to 65 degrees Celsius, at which point the flour's starches gelatinize. This gelatinization process allows the flour to absorb more water, resulting in a softer and fluffier bread.

Application

The Tangzhong method can be applied to various types of bread, including Hokkaido Milk Bread, Pain de Mie, and Brioche. It is also used in making other baked goods such as Cinnamon Rolls and Dinner Rolls.

Benefits

Using the Tangzhong method in bread making has several benefits. It makes the bread softer and fluffier, and it also increases the bread's shelf life. This is because the gelatinized starches in the Tangzhong can hold onto water better, preventing the bread from drying out quickly.

Conclusion

The Tangzhong method is a unique and effective technique in bread making. It not only enhances the texture of the bread but also extends its shelf life. Whether you're a professional baker or a home cook, the Tangzhong method is worth trying for a different bread-making experience.

See Also

• Bread Making
• East Asian Cuisine
• Baking Techniques

References

• Chen, Yvonne. "The 65° Bread Doctor". 1997.
• "The Science of Tangzhong". King Arthur Baking Company. 2018.

External Links

• King Arthur Baking Company: Introduction to Tangzhong
• Bakery and Snacks: The Science of Tangzhong