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Tangzhong

A simple bread starter made by cooking flour and water into a gel that yields soft, fluffy, and moist bread.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 loaf
Course: Bread Starter
Cuisine: Asian, International
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/4 cup all-purpose flour
  • 1/2 cup water

Equipment

  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Heat-resistant spatula
  • Mixing bowl

Method
 

  1. Measure 1/4 cup all-purpose flour and 1/2 cup water accurately.
  2. In a small saucepan, whisk the flour and water together until smooth to prevent lumps.
  3. Place the saucepan over medium heat (about 180°C/350°F) and stir continuously with a heat-resistant spatula for 3 to 5 minutes until the mixture thickens to a pudding-like consistency.
  4. Remove the saucepan from heat and transfer the Tangzhong to a mixing bowl; let it cool to room temperature, about 10 minutes.
  5. Use the cooled Tangzhong immediately in your bread recipes to enhance moisture retention, or cover tightly and store in the refrigerator for up to 1 week.

Notes

Tangzhong improves bread shelf life and texture; you can freeze extra starter for up to 3 months. Thaw and bring back to room temperature before using.