japanese tangzhong

Tangzhong (Water Roux) Tangzhong or water roux is a cooked mix of flour and liquid either water or milk used in breadmaking. It makes the bread softer and increase its shelf life. Who doesn't love pillowy soft bread just like the bakery breads? This tangzhong aka water roux, a custard or pudding like thing is … Continue reading How to make tangzhong / Water Roux Recipe / Tangzhong Method