Tuesday, March 6, 2012
Word of the Week: Tangzhong
Tangzhong (or a water roux) was created by a certain lady named Yvonne Chen who wrote a Chinese book entitled "65 degrees Tangzhong Bread". It took the baking scene by storm and caused a huge stir in the blogging scene. It became the secret ingredient to make the softest, fluffiest bread without the use of any artificial enhancers.
Essentially, it's one part water to 5 parts bread flour, cooked in a small pot till it reaches 65 degrees Celsius. It is then taken off the heat, left to cool and chill overnight. The science of it is at this temperature, the gluten in the flour and water mixture absorbs moisture and becomes leavened. When incorporated into other ingredients to make bread, it acts as a natural leavening agent, heightening bread and the result is soft air-fluffy bread.
You can do this without a thermometer. At 65C, you can start to see lines as you whisk the mixture.
Cover with a plastic wrap ensuring it makes contact with the TZ before you chill it overnight.
Click here to see the soft shreddable bread I made using the TZ method.