Tangzhong

Cinnamon Babka, using tangzhong

Join my class on April 12! We will be making strawberry cream cheese rolls using this fabulous method which yields pillowy soft rolls that last for days!!

Adahshouse.com events tab or click on the Facebook link below for details!

https://www.facebook.com/share/1FZvLY7Dix/

Tangzhong, also known as a water roux or yu-dane, is a pre-cooked flour and liquid paste (usually water or milk) used in baking to enhance bread's softness, tenderness, and shelf life. 

Here's a more detailed explanation:

• What it is:

  Tangzhong is a technique where a portion of the flour in a bread recipe is cooked with a liquid (water or milk) until it forms a paste. 

• How it works:

  The cooking process gelatinizes the starch in the flour, which then converts to sugar, making it easier for yeast to ferment and resulting in a softer, fluffier crumb. 

• Benefits:

  • Softer, more tender bread: The cooked flour paste helps create a softer texture in the final bread. 

  • Increased shelf life: The gelatinized starch helps retain moisture, leading to bread that stays fresh for longer. 

  • Allows for more liquid in the dough: Tangzhong allows bakers to incorporate more liquid into the dough without making it too wet to handle, which can lead to a better rise and texture. 

• Other names:

  Tangzhong is also known as a water roux or yu-dane (Japanese).