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Tangzhong Recipe (Water Roux)

Akum Raj Jamir
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.
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Cuisine Japanese

Equipment

  • sauce pan
  • spatula

Ingredients
  

  • 30 grams all purpose flour (¼ cup or 4 tablespoon)
  • 150 grams water (150 ml)

Instructions
 

  • In a sauce pan mix the water and flour. Stir well and combine them. Make sure that there are no lumps.
  • Turn on the heat and allow the mixture to cook on medium heat stirring continuously until the roux thickens and you see traces in the mixture as you stir.
  • Turn the heat off at this point. It will take only 2-3 minutes approximately.
  • The mixture should be cooked at medium heat. If using thermometer the temperature should be 149°F or 65°C.
  • Transfer to a dry bowl and cover it with cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface.
  • Allow to cool down completely before adding the the dough mixture.
  • If not using the tangzhong immediately, cover it and refrigerate. This can be used within 2-3 days.

Video

Notes

  1. You can use about 5%-10% of the flour from the recipe to make tangzhong. The water to be used is 5 times of the flour to be used for making tangzhong.
  2. For eg: if the the recipe calls for 300 gms flour, you can use 5% of the flour which is 15 gms. So the remaining flour 285 gms will be used for making the dough.
  3. Do not cook the mixture on high heat and do not over cook. The mixture loses its elasticity and does not retain moisture when overcooked.
  4. 1:5 ratio of flour to liquid is used to make tangzhong.
  5. Keep the tangzhong covered to prevent it from getting dried. Cover with cling wrap and press it down into intimate contact with the roux, pressing out the air, so as to keep from forming a skin.
  6. Tangzhong can be refrigerated for upto 2-3 days if not using the same day.
  7. You can make whole wheat bread using tangzhong methodoo. But I recommend to make the tangzhong using all purpose flour. It will not alter the nutritional value by much, but will increase the shelf life and create softer crumb.
Keyword Japanese bread making, Japanese technique, tangzhong for bread making, tangzhong method, water roux