The method of making tangzhong was first introduced by Yvonne Chen in her book, and described as: “the secret ingredient which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of flour paste, consists of 1 part of bread flour in 5 parts of water.
How to make tangzhong paste?
- 50g bread flour
- 250g water
- Combine flour and water in a saucepan (mix well until the aren’t any lumps)
- Cook in medium low heat, stir consistently with spatula or wooden spoon or whisk
- Wait until the mixture becomes thicker and thicker. Once you see lines appear in the mixture for every stir you make, than it’s done
- Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let it cool to room temperature before using it
- The leftover tangzhong can be stored in freezer up to a few days as long as it doesn’t turn grey. The chilled tangzhong should return to room temperature before adding into other ingredients. I stored my tangzhong paste (in a plastic bag, seal the bag, put the plastic bag in a plastic container) for 2 weeks in my freezer, and it was still very good. I made bread with my let over tanzhong and the bread turned out great.