Friday, 8 November 2013

Tang Zhong for bread

 65°C Tang Zhong method makes bread incredibly soft.

I have discovered this method whilst browsing the Internet. 
People were raving about how soft this makes bread.  I wanted to know what special ingredients they use to make this Tang Zhong paste? 
To my surprise, its only bread flour and water. 
The ratio must be 1:5, so 1 part bread flour and 5 parts water. 
It's that simple. 

Anyway, I have since made bread with this method and it has delivered all the time with amazing results. Bread will stay soft and fluffy for days. 

Tang Zhong:
50g bread flour 
250ml water

The method is you cook the flour & water for the tang zhong over gentle heat, 
the starch begins to react with the water via gelatinization. The mixture will  thicken up as the starch traps and locks moisture from the water. 
 You don't need a thermometer to make this, all need to whisk til the paste leaves a trail and the texture is like baby food. 
Take it off the heat, transfer it into a bowl and wrap cling film over it so it doesnt form a skin on top. 


  1. Hi Mandy,

    Just to check,how do we store extra tang zhong?

    1. You can store in the fridge for up to 3 days or until it goes off colour.

  2. Hi Mandy

    How many grams of Tang Zhong does this make as I want to make pineapple buns? Thanks

    1. About 250g, you can use it for 2 batches of bread if you follow the pineapple bun recipe. As one batch requires 120g of Tang Zhong.