What is Tangzhong

Tangzhong is a gel-like roux made from cooking flour with a liquid. The roux holds in moisture and makes the resulting bread soft and fluffy!

How to make:

To make Tangzhong, combine 1 part flour to 5 part liquid by weight (ex: 10g flour, 50g water) in a saucepan over medium heat. Cook the mixture, mixing continuously until it starts to thicken. It will thicken very quickly– reduce the temperature and continue mixing until a thick paste forms– think mash potatoes. Transfer to a container and let it cool to room temperature before using. Alternatively, store it in the refrigerator after cooling and bring it back to room temperature before using.

Adapting recipes to use Tangzhong

  1. Ensure that the recipe being adapted has a hydration of at least 75%. If the hydration is lower, adjust the recipe by adding more liquid so the hydration is 75%. See Common Ingredients & Hydration for a breakdown of common ingredients and their water content.

    If a recipe calls for 200g flour and 130g of water, it has a hydration of 65%. To make the hydration 75%, we have to add 20g of water. So the resulting amount is: 200g flour and 150g of water.
  2. Make the Tangzhong using 5-10% of the flour in the recipe. Deduct the flour and liquid amount used in the Tangzhong from the recipe.

    original recipe: 200g flour, 150g water (75% hydration)

    Tangzhong: 16g flour, 80g water (8% of total flour)
    adjusted recipe: 184g flour, 70g water


% of total flour5-10%
Flour to liquid ratio1:5
Ready to useAs soon as it cools to room temperature
How to addMix with wet ingredients
ExampleOriginal recipe:
200g flour, 150g water (75% hydration)

Adapted recipe:
Tangzhong: 16g flour, 80g water (8% of total flour)
184g flour, 70g water

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