Can I use the microwave to make tangzhong?

Yes. Combine the flour and water in a microwave-safe bowl and heat on high in the microwave until the mixture thickens, about 3 to 4 minutes. Keep an eye on the mixture as it's heating to prevent splatter.

Why is Japanese Milk Bread so soft?

One of the reasons Japanese Milk Bread is so soft is because it uses the tangzhong technique of pre-cooking a portion of the flour. Adding tangzhong brings a high level of softness and tenderness to this enriched bread.

Which is better, tangzhong or yudane?

They are both effective ways to bring softness to any bread, but yudane is a little easier to prepare since there is no cooking involved. However, I find that tangzhong results in a slightly more tender bread because it ensures all of the flour is fully gelatinized through cooking.

Can I keep tangzhong in the refrigerator?

Yes, you can keep it up to 3 days in the refrigerator. After you've made the tangzhong, let it cool to room temperature, transfer to a bowl, cover, and place into the refrigerator.

How To Make and Use Tangzhong

Description

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 recipe. Be sure to use flour and liquid from the recipe to make this tangzhong.

Ingredients

50g flour (all-purpose, bread flour, whole wheat, whole rye, etc.)
250g whole milk (or a full-fat nut or oat milk, or water)

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Instructions

Add the flour and milk to a saucepan
Heat the saucepan over medium heat, stirring often to prevent scorching, until the mixture thickens and reaches about 150°F (65°C)
Let the mixture cool and mix it directly into a dough as you would any other mix-in

Notes

You can use any full-fat nut or oat milk in place of the water for a thicker tangzhong mixture.

You can use up to 8% of the total flour weight in a recipe to make the tangzhong.

If you need more tangzhong, be sure to keep the ratio 1 part flour to 5 parts liquid.