Making Tangzhong

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


  1. Combine flour and water in a saucepan (mix well until the aren’t any lumps)
  2. Cook in medium low heat, stir consistently with spatula or wooden spoon or whisk
  3. 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
  4. 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
  5. 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.
Step 1 (top left) – Step 2 (tip right) – Step 3 (bottom left) – Step 4 (bottom right)

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