Tangzhong

Name: Tangzhong
Total time: 10 min
Yield: 1 srv
Ingredients: Milk — 100 ml; Flour — 20 g

A cooked flour paste used to give baked goods exceptional softness, fluffiness, and extended freshness.

10 min Easy 1 srv Vegetarian Dish component

1 srv

Ingredients

Milk 100 ml Flour 20 g

Nutrition

Total (for 1 srv): ≈ 145.0 kcal, P 5.0 g, F 2.0 g, C 27.0 g
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Cooking

In a small saucepan or thick-bottomed pot, combine 20 g of flour and 100 ml of milk.
Whisk thoroughly until all lumps are completely dissolved and a smooth, liquid mixture is formed.
Place the saucepan over medium-low heat and stir constantly with a whisk or spatula.
Cook the mixture until it thickens (to approximately 65°C), until it reaches the consistency of pudding or thick porridge.
Remove the tangzhong from the heat, transfer it to a separate container, and cover with plastic wrap pressed directly onto the surface ('in contact') to prevent a crust from forming.
Cool the cooked paste to room temperature before adding it to the main dough.

Used in

This recipe is an ingredient in these dishes.

Milk bread

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