How to Make Tangzhong
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How to Make Tangzhong
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Learn how to make Tangzhong, a Chinese baking technique used to increase moistness, softness, and longevity in soft white bread.
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Ingredients
- 2 tablespoons bread flour
- ¼ cup water
- ¼ cup whole milk
Instructions
- add the flour and water to a medium-sized pot, and whisk until it becomes smooth and combined like a slurry.
- Next, whisk in the milk until it is combined.
- Transfer the pot to a cooktop burner over low heat and continually whisk.
- It will take about 7 to 10 minutes for the mixture to become a thick, smooth paste. Think of a thick version of cream of wheat. It should get to 149°.
- Remove the tangzhong pot from the cooktop and let it sit until it’s cooled to room temperature, which takes about 30 minutes. Use or store.
- What to Use It In
- Tangzhong is good to use in any bread recipe. Using bakers ' percentages, it will usually be at least 10% of the total flour weight.
Notes
- Make-Ahead: It is best to use tangzhong the day of, but you can make it up to 1 day ahead of time.
- How to Store: Cover and store the tangzhong in the refrigerator for up to 2 days. This will not freeze well.
- This method can help extend the shelf life of bread by up to 4 days.
- The temperature at which the milk and flour are heated when stirring is exactly 149°.
Nutrition Information
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Calories
87kcal
(4%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.4g
Cholesterol
7mg
(2%)
Sodium
26mg
(1%)
Potassium
106mg
(3%)
Fiber
0.3g
(1%)
Sugar
3g
(6%)
Vitamin A
99IU
(2%)
Calcium
79mg
(8%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 1loaf of bread
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 7mg | 2% |
| Sodium | 26mg | 1% |
| Potassium | 106mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 99IU | 2% |
| Calcium | 79mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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