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You are here: Home / Recipes / Baking / Bread Recipes / Recipe: Tangzhong Method Bread – Fresh From the Oven

Recipe: Tangzhong Method Bread – Fresh From the Oven

Published on January 28, 2012 by Helen Best-Shaw 7 Comments
Last Updated on March 23, 2020

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Tangzhong Method Bread

I cannot belive how fast the year is galloping past, and we are at the end of January.

Month end also means Fresh From the Oven reveal date, where this month we were challenged by Silvia and Ivan from mushitz, to make bread using the Tangzhong method.

Tangzhong means water roux – and the method was popularised in the 1990s by Yvonne Chen’s book “The 65º C Bread Doctor”.    By making a roux you develop some of the gluten before the bread is baked, and the resulting loaf is very fluffy soft and tender.

The bread was indeed, fluffy, soft and tender and delicious, but was also the stickest dough I have ever worked with, not something that I would have liked to attempt without Fifi, my new and already very loved stand mixer with her trusty dough hook.

I will be making this one again, maybe stuffing the loaf next time.

Thanks to Silvia and Ivan for a fantastic challenge.

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Tangzhong Method Bread
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4.75 from 4 votes

Tangzhong Bread

Adapted from Christine's Recipes
Servings: 15 slices
Author: Helen Best-Shaw
Prep Time2 hrs 30 mins
Cook Time30 mins
Total Time3 hrs
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Ingredients

For the Tangzhong:

  • 30 g flour
  • 150 g cold water

For the Dough:

  • 350 g strong flour
  • 5 g instant yeast (or 15 g fresh yeast)
  • 55 g sugar
  • 5 g salt
  • 1 egg
  • 125 g milk (buttermilk works too)
  • 120 g tangzhong
  • 30 g butter (melted and cooled)

For Glazing:

  • the rest of the tangzhong (it adds gloss and nice golden colour to the crust during baking)

Instructions

Prepare the tangzhong:

  • Whisk together cold water and flour (there should be no lumps) and cook over low heat (stirring all the time) until the temperature reaches 65ºC.
  • If you don't have a thermometer – no problem – cook until the spoon you're stirring with leaves a trace. The mixture should have the consistency of something in the middle between crème anglaise and pastry cream.
  • Leave the tangzhong to cool down at room temperature before using it.

Prepare the dough:

  • Dissolve yeast in the milk. 
  • Combine together flour, sugar and salt then add in milk with the yeast, tangzhong and egg. Use your hand or stand mixer equipped with the dough hooks to mix all the ingredients into a soft dough then add in the butter. 
  • Let the mixer do the kneading part for 15 – 20 minutes. You can see if the dough is ready by tearing a small piece of it and stretching it to a very thin membrane before it tears. 
  • Cover the bowl and leave it to become double in bulk.
  • Knock the dough down on a lightly floured counter top, give it a quick knead just to let the gas escape, then form it as desired – a loaf or small buns. 
  • Transfer to buttered loaf pan or lined with paper sheet pan if making buns. Cover with plastic wrap and let it double in bulk again.
  • Preheat the oven to 180ºC. Brush with the rest of the tangzhong and bake for around 30 – 35 minutes until nicely golden.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Tangzhong Bread
Amount Per Serving
Calories 162 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 152mg7%
Potassium 51mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 4g4%
Protein 4g8%
Vitamin A 80IU2%
Calcium 16mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: Asian, Baking
Keyword: Bread, Tangzhong Method Bread
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Tangzhong Method Bread ready to be bakedA quick and easy yeastless bread recipe is my emergency bread.

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Filed Under: Baking, Bread Recipes, Recipes, £ Ingredients: Dairy, Eggs, Flour, Milk, Sugar

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    Recipe Rating




  1. Silvia

    4 stars
    Fifi did a great job :) Thank you for participating.

    Reply
    • Helen

      Well thank you for another excellent challenge!

      Reply
  2. bakingaddict

    5 stars
    I love challenges like these when I get to see how everyone did with the same recipe. Everyone mentions the sticky dough, will bear in mind when trying it out. Love the look of your loaf :)

    Reply
    • Helen

      Thanks. It was a really good challenge. I love FFTO as it challenges me to do something different, but without being too time consuming.
      I am really really loving having a stand mixer, cannot imagine how I managed without one for so long.

      Reply
  3. whatkatebaked

    I absolutely agree Helen- the great thing about FFTO is that I would be unlikely to make the breads suggested otherwise, as I usually tend to stick to my trusty and often used white/granary loaf recipes.

    Reply
  4. Sally - My Custard Pie

    5 stars
    I’m a much more confident yeast baker after almost two years of Fresh From the Oven challenges. Your loaf looks lovely – clever old Fifi! :)

    Reply
  5. Tandy

    5 stars
    I love the name FIFI! She is really helpful :)

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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