Tangzhong originated from Japan. It is a bread starter that makes the bread stay soft for longer because homemade bread tend to harden very quickly. It is cooked by using bread flour and water. And, it is always in the ratio of 1:5 (bread flour: water). For example, if you have 40g bread flour then you will need 200g water to make the tangzhong.
When we cook the tangzhong to 65C, the gluten will absorb the water. When the tangzhong is added with the other bread ingredients, it will increase the moisture.
50g bread flour
- Mix the water and bread flour.
- Cook the mixture on low heat. Stir constantly. It will thicken. When you see the trails of your beater. Then, it is done!
- Cover the tangzhong immediately with cling wrap. The cling wrap should stay very close to the tangzhong. The cling wrap helps to keep the moisture inside while it cools down to room temperature.
Storage of the tangzhong:
If there is leftover tangzhong, you can keep it in the fridge. It can keep upto 2 to 3 days. When it turns to a greyish colour then don't use it.