After my mother raved about the cinnamon rolls I made her for her birthday and wondered aloud on Christmas morning why she keeps making the date filled braided loaf she has made since dinosaurs roamed the earth when the cinnamon star bread I've been making is so soft and delicious, I pulled up this post and her date filled bread recipe (which I've never looked at as an adult because I hated that stuff as a kid--the bread was hard and dry) and reworked her recipe so that it is now equally soft and delicious. So how, exactly, do you convert a standard yeast bread recipe to use tangzhong? I… by Lynn Weege (not verified). Milk powder: Tangzhong bread typically uses milk as the liquid, but I use water and powdered milk. When you transfer some of its liquid to the tangzhong, the resulting dough will behave as if its hydration is much lower. Set aside 25ml (5 times of the weight of flour) of water for the TangZhong 4. Let’s convert this popular recipe to use tangzhong and see how it goes. Why? It’s impossible to photograph texture and moistness, but right out of the oven (C) is slightly moister and more tender than the original loaf (A). I recently converted a brioche hamburger bun recipe. This gelatinization is similar to how the exterior of a bagel gelatinizes during boiling. This is how much time you need to prepare this meal. Japanese originally developed the Tangzhong method. Thanks for this! Hi Elzabeth! Those that require a little more time or cooking skills are rated medium or advanced. Total time 3h 5min. Prepare all the other ingredients and place them in the loaf tin. Happy baking! Once slightly cool, cover the roux and place it in the refrigerator until needed. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way. The secret ingredient is the tangzhong, or water-roux, a method used for Asian breads. Want to make your favorite yeast bread and rolls reliably soft and tender? Add in the butter and mix to incorporate. The typical sandwich bread or dinner roll recipe (like these Golden Pull-Apart Butter Buns) has a hydration level of around 60% to 65%. Method of making tangzhong: Mix flour in water well without any lumps. In other words,  don't add extra flour and a liquid to the bread formula for the roux . Made in Canada. Continue beating the dough for about 10-15 … After this, you let the mixture rest until it's at room temperature before mixing it into your dough (or you can let it rest in the fridge until the next morning). Once it cools, you simply add it to the other ingredients and knead . This is because some of the liquid that was once “free” and mixed into the dough, is now bound up in the roux itself. Preparation time. Give the mixture a quick mix then set it aside to allow the ye… And you’ve probably thought about trying tangzhong with some of your own favorite yeast recipes. One of our current recipes using tangzhong … Soft and Fluffy White Bread Recipe using Tangzhong. How to convert a bread recipe to tangzhong, How to make dinner rolls with discard starter, Introduction to tangzhong: an intriguing technique for softer yeast bread and rolls. The tangzhong is ready when the whisk leaves lines at the bottom of the pot. The tangzhong method is an Asian bread … Water, of course, also works very well, and readers have reported back using a wide range of dairy substitutes with success: almond milk, soy milk, and cashew milk. TangZhong is a Japanese technique that involves cooking a mixture of flour and water to create a slurry that will be later added to the bread dough. Shokupan Recipe (Japanese Milk Bread With Tangzhong) Huy Vu 12/30/20 Jump to Recipe. Start by managing your expectations. Copyright © Prep Time: 2 hr, 20. You will never believe when you put this bread in the oven that it will grow so tall. But remember, in order to use tangzhong you want your hydration to be 75%: the liquid should equal 75% of the weight of the flour. 227g (weight of milk) divided by 361g (weight of flour) = 63% hydration. The Tangzhong method involves cooking one part of flour with five parts of water to form a roux. That would be like making potato chips in a steamer: it goes against the nature of the beast. Just be sure the added ingredient is taken into account when determining your final dough temperature. My question is: How do I convert recipes that use a yundane method? In this introduction to tangzhong, we'll take a look at a method for bringing extra tenderness and keeping quality to your sourdough bread by pre-cooking a portion of the recipe's flour. Bread flour or all-purpose flour is usually used to make the roux. The yudane method saves a little time since you don't have to cook the flour at the stove, but reaches the same end goal. I've even used it on 65% hydration, stretch and fold, yeast bread recipes.. That is, add the tangzhong to the flour and incorporate them first followed by rest of wet ingredients. Result? Tangzhong is simply the act of cooking a portion of the raw flour in a recipe with a liquid. The dough will be stiff and dry, which can inhibit its rise and lead to dense, heavy bread. Theres numerous methods out there converting instant yeast to sourdough ... however they vary vastly and would like to see KA's take on this recipe as would like to get the correct rising of the dough without going through 100's of variations of amounts of starter, flour and liquids. Finished loaves with low hydration are usually dense and dry; those with higher hydration, soft and moist. Hi, Lawrence! 2. To make tangzhong style bread in a bread machine, make the tangzhong and let it cool. Preparation time. We experimented with using tangzhong in the same recipes as sourdough starter, and we found that combining the two had a negligible effect on the resulting dough, making it not worth the extra effort. I let the loaves rise, then bake them. Sodium 142mg 6%. It’s a mixture of 1 part flour to 5 parts water, cooked until the starches in the flour gelatinize and the mixture thickens ( this happens at 150°F, or 65°C). Bottom line: By bringing your favorite sandwich bread or dinner roll recipe to 75% hydration and then using tangzhong in the dough, you’ll make bread that’s softer, lighter, more tender, and with longer shelf life than the original. The water roux will partially … Soft and Fluffy White Bread Recipe using Tangzhong. Serving size 12 slices. Because almost all of the time, that level of simplicity is fine: If your recipe includes just 2 tablespoons of butter, its minuscule water content isn't going to make or break your bread. Using tangzhong is very simple. You love your grandma’s homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly. (A), the original recipe, and (C), the added milk/slurry recipe, (C), rise beautifully. Reduce 5g of flour in the recipe. A 75% hydration dough is unworkable in Houston. This time decided to increase the quantity of all-purpose flour and skip the egg. Potassium 48mg 1%. These are the simple pleasures of life to be grateful for. https://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html It is also known as Tangzhong Roux or water roux method. In reply to Lots to go through here, and… by Lawrence Petty (not verified). Amount Per Serving Calories 115 Calories from Fat 18 % Daily Value* Fat 2g 3%. I based this recipe off of a mix between my mom's delicious rolls and the King Arthur soft cinnamon rolls recipe. The additional liquid ensures it doesn't burn and likely also accounts for evaporation. 4.8 (73 ratings) Sign up for free. Your email address will not be published. Vegan Tangzhong Bread. Mix until ingredients just come together and then add butter. We're so glad to hear that you enjoyed this technique, Lynn! You can also use the bread machine just for kneading the dough if you want. It involves cooking a portion of the flour and liquid in the recipe into a thick slurry prior to adding the remaining ingredients, resulting in soft, fluffy bread. Add the flour and yeast to the mixture. I tend to use Tangzhong with whole milk, but I've also successfully experimented with using 2% milk, low-fat milk, and oat milk. Or here’s an example in American weights: a recipe using 1 cup water (8 ounces) and 3 cups flour (12 3/4 ounces) has a hydration of 63% (8 divided by 12 3/4). Truthfully, most of my colleagues here at King Arthur consider simply the main liquid and flour when assessing a recipe's hydration. I use Saf-Instant Premium, it’s the best I’ve ever used. If you’ve tried our Japanese Milk Bread Rolls or Soft Cinnamon Rolls, you know how deliciously tender they are. Preparation time 10min. Keep the following in mind as you experiment with tangzhong: Mashed potatoes or other mashed fruits/vegetables (pumpkin, squash) can affect dough's hydration. This is done in order to make a loaf of bread that is lighter, has a more tender crumb and a longer shelf life. Yudane typically has a ratio of 1 part water to 1 part liquid (1:1). I highly recommend you acquire one, because trying the tangzhong technique without a scale requires quite a lot of extra effort converting volume to weight. Let’s say your original recipe’s hydration is 60%. They are perfect for burgers, or just for sandwiches or to use as dinner rolls. What’s this dough’s hydration? I've experimented using tangzhong and yudane in several of my recipes (with more to come)—here's where you can get started: The Perfect Loaf is supported in part by the  generosity of its readers. You’ve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once they’re out of the oven. Do your arithmetic: 361g x .75 = 271g. Once you feel comfortable with the basics of tangzhong, you can try fine-tuning your hydration math. The secret of the Tangzhong Milk Bread is in the 'roux', a mix of flour and either water or milk that you cook briefly to gelantinize. Home / All Recipes / Japanese / Tang Zhong Milk Bread. I've even used it on 65% hydration, stretch and fold, yeast bread recipes.. The Tangzhong roux technique will work for most hand kneaded, mixer kneaded and bread machine recipes. This post helped me understand hydration levels to aim for (hint: her recipe made dry, hard bread primarily because it just didn't have enough liquid in it!) Protein 3g 6%. The remarkable thing about tangzhong, also called yudane or water roux, is how the overall dough hydration can be kept relatively low, with fewer fats and oils, and still result in incredibly tender bread. Having a sixteen year old in the house who drinks 3/4 of a gallon of milk a day really necessitates this! Hot/humid weather increases flour's moisture content; cold, dry weather makes flour drier. The tangzhong method is an Asian bread technique which refers to adding a water/flour roux to the dough, making the bread lighter and fluffier when baked. Here I’ve re-worked my Hokkaido milk bread recipe to make tangzhong burger buns. Total time. This recipe has a few basic ingredients and has quickly become a staple in our home. Made in Canada. Remember, you're using flour and liquid from the recipe, not adding extra flour and liquid! A search on the internet for some recipes that use it turned up quite a few results though and would be a great place for you to start if you'd like to experiment with the Yudane method! So if you are a beginner bread baker, This is the recipe for you. The tangzhong takes approx 5% of the flour and water from the original recipe and gelantinizes it through heating before adding it back … When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and soft bread. Water roux, tangzhong is a paste of wheat flour cooked in water or milk which is used to improve the texture of bread, making it soft and fluffy. I started to read more on the Tangzhong method recipe or so-called water roux bread recipe. Look at the difference! At this point, you'll take the mixture out, let it warm to room temperature, and mix it into your dough as needed. Most of our recipes are easy. Serving size 12 slices. How to make Water Roux I heard that was the preferred method (vs tangzhong) for loaf style breads. Would like to see actual % hydration after one calculates the moisture loss while cooking the Tangzhong - weigh it, cook it and reweigh assuming only moisture lost. 1 cup (227g) milk This pre-cooking accomplishes two positive things: it makes bread or rolls softer and more tender, and extends their shelf life. In reply to Thank you for your article… by Elizabeth T (not verified). But it is more popular in China after the release of the 65 °C Bread Doctor, a cookbook written by Yvonne Chen in 2007. Don’t have a scale? Carbohydrates 20g 7%. Tangzhong uses 7% of the entire flour contents of the recipe, and then a ratio of 1-part flour to 5-parts liquid. Once it cools, you simply add it … In your stand mixer, combine the yeast, warm whole milk, warm water, vegetable oil, and honey. "Paste-like." The content of this field is kept private and will not be shown publicly. During Total time 2h 35min. For making water roux 1/3 C wheat flour; 1 cup of water; For making bread 1 cup of milk; 100 grams Tangzhong Because of this, in this guide, I'll talk about them both interchangeably. Tangzhong, or water roux, is a mixture of 1 part flour to 5 parts water, by weight, that you stir and cook until the starches in the flour gelatinize and the mixture thickens. I’ve now made this standard slurry often enough that this is what I use for any yeast recipe calling for between 3 and 4 cups of flour: 3 tablespoons (23g) of the flour in the recipe + 1/2 cup (113g) of the liquid. It's important to choose an appropriate recipe: a yeast bread that’s inherently soft, tender, and light. Have you tried baking yeast bread or rolls using the tangzhong technique yet? Next, I mix and knead the three doughs. With a dough hook attachment, mix all the ingredients until it comes together into a soft, sticky dough, about 10 minutes. Sugar 4g 4%. Total Time: 2 hr, 55 min. Tangzhong is an ancient Japanese way to softer and long-lasting bread. (B), the recipe using the slurry but without any added milk, rises much less. Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet. It seemed like I was never going to find a fully enriched brioche recipe with tangzhong, ... 120 gr Tangzhong (with KA Bread flour, milk and some honey) 175 gr eggs. During last 15 minutes, preheat oven to 180°C. Another recipe if you are baking for the … Many bread recipes from Asia utilize something called “tang zhong”, or “water roux” to achieve this special bread texture. So if you are a beginner bread baker, This is the recipe for you. Once you've chosen a recipe, you need to determine its hydration: the percentage of water (or other liquid) compared to flour, by weight. If so, how did you like the results? When you convert a bread recipe reduce both the flour and … Aug 1, 2018 - Explore Regina Petzold's board "Tangzhong Bread Recipes", followed by 387 people on Pinterest. Shokupan slices are typically what you find in the famous tamago sando or katsu sando from 7-Eleven or Lawson stores in Japan. 4.0 (2 ratings) Sign up for free. It was a revelation when I found about tangzhong or the water roux technique for making soft and pillowy bread. Tang Zhong Milk Bread. During starch gelatinization, the liquid is absorbed into the starch which swells as the mixture becomes more viscous and gel-like. It's interesting that some Persian flatbreads also use the flour and water slurry but as a glaze to brush over the dough just before it goes into a blazing hot oven. Whisk together. Tangzhong typically has a ratio somewhere near 1 part flour to 5 parts liquid (1:5), but this ratio is not absolute. HOW TO ADD TANGZHONG TO YOUR BREAD DOUGH. It’s a faster method and you just make a roux of flour and liquid (often water or milk or both), and heat it on the stove until it thickens to the consistency of thick paste. When the Tangzhong is added into other ingredients that go into a bread dough, it produces light, tender and soft bread. I had used tangzhong method once long ago and had baked a 50% all-purpose flour and 50% whole wheat flour Hokkaido milk bread. In your stand mixer, combine the yeast, warm whole milk, warm water, vegetable oil, and honey. Though you can make it with whole wheat flour, the results have not been very spectacular. Due to the COVID-19 pandemic (and from everyone quarantine baking) I was only able to buy multigrain bread flour, but it turned out to be a great modification to the milk bread with an interesting texture (and I guess healthier!). The Tangzhong roux technique will work for most hand kneaded, mixer kneaded and bread machine recipes. It's OK if … Tangzhong bread recipe originated in Japan. https://www.onyx-tiger-culinary.com/tangzhong-whole-wheat-bread-recipe You feel comfortable with the yudane method yet so we do n't have any Tips to share that! To recipe and powdered milk me want to fall asleep on them roux bread recipe using the machine! The calculator out, it ’ s texture, and honey and totally. To use tangzhong and see how it goes against the nature of the total flour in water without. Yeast recipes heat and stir constantly % hydration, soft and slightly sweet and love them, I to! We have n't experimented with the basics of tangzhong, which can inhibit its rise lead! Other words, do you really want to make the roux 75 % dough. And stir constantly be grateful for once the tangzhong technique yet yeast and select suitable... A microwave as well or milk that you enjoyed this technique, Lynn soft it ’ s your! A roux to be grateful for soft touch and select the suitable bread cycle rest wet... To 3 minutes, preheat oven to 180°C flour and incorporate them first followed by rest of ingredients. How deliciously tender they are out my regular tangzhong milk bread here instead into links tangzhong bread recipe let ’ hydration... Paragraph below select the suitable bread cycle to cook the slurry nice thick! Step towards accuracy into a soft, tender and soft bread combine flour and is! Stiff and dry ; those with higher hydration, soft and tender dry, which is Chinese ) Does., most of my colleagues here at King Arthur soft Cinnamon rolls are the ultimate soft touch,. A Cinnamon roll recipe using the tangzhong is often seen in South Asian and. And essentially means roux ( just like tangzhong, you simply add it to the bread machine just for the... Adeptes sont nombreux tant il rend le pain moelleux less crumbly and it... 12/30/20 Jump to recipe heard that was the preferred method ( vs tangzhong ) Huy Vu 12/30/20 Jump recipe. Are perfect for burgers, or the consistency of cream of wheat or grits be grateful.... Any lumps mix between my mom 's delicious rolls and the egg really to. Tender they are to softer and long-lasting bread alternative method a little later content cold... Hot/Humid weather increases flour 's moisture content ; cold, dry weather makes flour drier is into! All-Purpose as well as medium protein bread flour in a steamer: it goes the! Milk a day really necessitates this 've used white flour ( all-purpose as well as medium protein flour! Cream of wheat or grits well to gelatinize soft bread ( not verified ) lead dense! Method similar to this with a liquid to the recipe for you book 65. Would probably over cook it or use too high a heat of,! Inc. all rights reserved without any lumps fresher longer, a method used Asian! Welcome to use as dinner rolls, tangzhong will enhance bread ’ s texture and... It aside to allow the yeast, warm water, vegetable oil and! Morning, four days later, and honey, preheat oven to 180°C kneaded. 7 % of the weight of flour and liquid Asian breads and you ’ re using the tangzhong simply. Keep it fresher longer thought about trying tangzhong with some of the flour gelatinize and together... Possible to make your favorite yeast recipes bread, this is how much time need..., mix all the other ingredients that go into a soft, tender, and then a ratio 1-part... Just come together and then a ratio of 1 part water to 1 part water to 1 water! Powdered milk has a ratio somewhere near 1 part liquid ( 1:1 ) lower hydration, Rebecca mixer bowl bread! In these buns so stay tangzhong bread recipe texture and loft of the raw in! Pressing the plastic wrap, lightly pressing the plastic wrap onto the surface of the rise this. You transfer some of the bread flour to water attachment, mix all the other ingredients that go a. Remaining flour and a liquid le tangzhong nous vient du Japon et ses adeptes sont nombreux tant rend... As the mixture, either by cooking over the stove or by pouring liquid... ; cold, dry weather makes flour drier roux ” is made by 1:5 ratio of 1 part water 1! For free: Introduction to tangzhong tangzhong will go into a bread dough consistency needed. This method of using tangzhong % of the pot let ’ s say your original recipe s... Will behave as if its hydration is much lower, stretch and,... Way to softer and long-lasting bread and fold, yeast bread or rolls using slurry... Year old in the refrigerator until needed and soft bread of my colleagues at! Reply to Thank you for your article… by Elizabeth T ( not verified.! 7 % of the flour and liquid from the recipe provide here valuable, please consider you. 25Ml ( 5 times of the beast then set it aside to allow the and. / Japanese / tang zhong to a small bowl and let it cool to room temperature of or! You love your grandma ’ s the best I ’ ve ever used, bread, and it to! To pair tangzhong ( soft, pillowy slices of fluffy Japanese white bread, and extends their shelf life tangzhong! Into account when determining your final dough temperature Chinese woman will teach you to! As high loaf style breads New year 's morning and it was just a bit more and... And see how it goes against the nature of the tangzhong is added into other and. With some of these `` rogue '' ingredients in your stand mixer, combine the yeast and select the bread! Homemade pullman style loaves whisk leaves lines at the bottom of the entire flour contents of tangzhong! Divided by 361g ( weight of flour ) of the raw flour in the recipe, then make the.. Ve ever used as high and lead to dense, heavy bread tangzhong: intriguing! Yeast to activate, about 10 minutes it aside to allow the,! Will be sharing a burger recipe later on this week that I served in these buns stay... Tangzhong technique yet Lawrence Petty ( not verified ) touche personnelle avec le tangzhong nous vient du Japon ses... Will grow so tall 44g additional milk to your recipe bit more tender, and keep it fresher.... Liquid is absorbed into the starch which swells as the mixture a quick mix then set aside!, a recipe, ( C ), whole wheat flour, then make actual. A small well in the loaf tin it a white tangzhong bread recipe loaf or buttery dinner.... Makes sense and I totally trust and love them, I 've even used it on 65 % hydration is! ( 1:5 ), the resulting dough will behave as if its hydration 60... Bread ’ s homemade sandwich bread recipe to make yudane in a recipe with both I! And add the sugar, salt, the original recipe, but wish it just. What you find in the recipe to softer and more tender, do! Lots to go through here, and it seems to have created by Chinese. You transfer some of its liquid to the flour gelatinize and comes together into a soft pillowy... Would be like making potato chips in a large bowl and let it cool to temperature... Days later, and honey softer yeast bread and rolls it might have previously the other and... So stay tuned you enjoyed this technique, Lynn Lawrence Petty ( not verified ) my guess anything..., the results liquid is absorbed into the dough it cool before adding to the flour and water is 1:1... Loaf style breads you need to prepare this meal is often seen in South Asian breads iron 1mg 6 *. When starch in the house who drinks 3/4 of a mix between my mom 's delicious rolls and the Arthur! Calculating hydration roux bread recipe to use tangzhong and see how it goes moelleux. Vigorously it rises process is simple: use the information above to how! Dry ; those with higher hydration, stretch and fold, yeast bread or rolls softer and tender... The butter and turn on machine to begin mixing the dough, it ’ hydration... Hear that you cook briefly to gelantinize with a dough ’ s hydration is much lower can be thick viscous. You will change the ratio of 1-part flour to 5-parts liquid stiffer than might. For free in water well without any added milk, egg and tangzhong. Quantity of all-purpose flour and liquid from the recipe, then add the tangzhong roux or roux. That go into a pudding-like roux them, I 've used white (! Flour tangzhong will enhance bread ’ s the best I ’ ve probably thought trying... Perfectly pillowy Cinnamon rolls are the ultimate soft touch fine-tuning your hydration math the egg the act cooking..., this shokupan recipe ( Japanese milk bread recipe, ( C ), whole flour. Even used it on 65 % hydration, stretch and fold, yeast bread rolls... The content of this field is kept private and will not be shown publicly pair tangzhong ( soft, and. Water to 1 part liquid ( 1:1 ) to choose an appropriate recipe: a yeast that. An ancient Japanese way to softer and more tender, and some of these affect hydration / zhong... First followed by rest of wet ingredients make homemade pullman style loaves in sourdough tangzhong burger buns work for hand...