Description
This simple tangzhong recipe is made with just flour and milk. It helps create soft, fluffy bread that stays fresh for longer.
Ingredients
Units
Scale
- 20 g bread flour
- 100 g milk
Instructions
- Combine the ingredients: In a small saucepan, whisk together the bread flour and milk until smooth and lump free.
- Cook gently: Place the saucepan over low to medium-low heat, whisking constantly.
- Thicken the mixture: Cook until the mixture thickens into a smooth, glossy paste with a pudding-like consistency. This usually takes 2–3 minutes.
- Remove from heat: Once thickened, take the saucepan off the heat immediately to avoid overcooking.
- Cool before using: Transfer the tangzhong to a bowl, cover, and let it cool to room temperature before adding it to your bread dough.
Notes
- The tangzhong should be smooth and thick but not stiff.
- Always let it cool before mixing into dough to avoid affecting yeast activity.
- Tangzhong can be made ahead of time and stored in the fridge for up to 3 days.