What Is Tangzhong?
The Japanese technique for super-soft bread
Tangzhong is a Japanese and Chinese technique that has become popular worldwide for making exceptionally soft, fluffy bread that stays fresh longer. It involves cooking a small portion of the recipe’s flour and liquid (usually milk or water) into a thick paste before adding it to the rest of the dough. This paste gelatinizes the starches in the flour, which gives the finished bread a tender crumb and helps it retain moisture. If you choose the Super Soft (Tangzhong) style in our bread calculator, the recipe will include a tangzhong step and the correct weights.
How to Make Tangzhong
Mix the flour and liquid for the tangzhong in a small saucepan. Use the amounts given in your recipe (the calculator provides them when you select the Tangzhong bread style). Cook over medium heat, stirring constantly with a whisk or spatula, until the mixture thickens into a smooth paste and reaches about 150°F (65°C). At this temperature the starches gelatinize. Do not let it boil or brown. Remove from heat and let the tangzhong cool completely before adding it to your dough. If you add it while still hot, you can damage the yeast or starter. You can make the tangzhong a few hours ahead and leave it at room temperature, or cover and refrigerate it overnight.
Why Use Milk or a Mix?
Many tangzhong recipes use milk instead of water for the paste. Milk adds richness and a slightly sweeter, softer result. Our calculator offers a liquid base option: water only, milk only, or a 50/50 split. The tangzhong step uses the same liquid base as the rest of your recipe, so if you choose 50/50, part of the tangzhong will be milk and part water. You can also choose whether the tangzhong is made with whole wheat or bread flour; that affects flavor and color slightly.
Tangzhong with Sourdough or Yeast
The calculator supports tangzhong with both sourdough and yeast leavening. The process is the same: make the tangzhong, cool it, then add it when you mix the main dough. With sourdough, you will have a starter build and possibly a long bulk fermentation; with yeast, the dough typically rises faster. Either way, the tangzhong improves softness and shelf life. Try our Super Soft (Tangzhong) style and adjust weight, hydration, and sweetener to your taste.