Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent recrystallization which is the main cause of staling. The Chinese characters for the technique translate to "hot water …

Jul 9, 2025 · Tangzhong is an Asian baking technique where you pre-cook a small portion of flour and liquid (usually water or milk) into a paste before adding it to your dough.

Aug 7, 2024 · Tangzhong is flour cooked with a liquid to create a gelatinous paste that brings softness, tenderness, and added shelf life to bread. This basic tangzhong can be used in almost any bread …

Mar 26, 2018 · That’s tangzhong in a nutshell: soft rolls (or bread) that stay soft for an extended period, making them perfect for shipping, or simply for making one day, then enjoying the next.

May 8, 2025 · Tangzhong is a technique derived from Asia, used in bread making, where some of the flour is cooked with a liquid, usually milk or water. This water roux gelatinizes the starches in the …

Dec 16, 2021 · Learn about the Chinese technique tangzhong that calls for mixing flour and water into a pudding-like mixture that keeps baked goods moist and fluffy for days.

May 1, 2025 · Want to know how to make tangzhong? We show you how in our handy guide.