Tangzhong Bread For Fresh From The Oven

The year has started with an interesting challenge for those of us who participate in Fresh from the Oven. This month, Silvia and Ivan from mushitza set the challenge and it was for tangzhong bread which I have never heard of before. In fact, I am not sure how one even pronounces this? A real challenge indeed. The challenge continued throughout the bread making process. The cooking of the tangzhong took me 45 minutes of stirring and with my sublocated rib, this was a challenge indeed. The next challenge was the issue of room temperature. The Western Cape has been in the throws of a heat wave, and the room temperature in my house has been over 30 Deg Celsius – too hot for anything and not at all what Europeans would consider room temperature. Following that challenge, my tangzhong only weighed in at 85g and I needed 120g for the recipe, plus extra for glazing. I was worried the bread would not work out – but it did, so that challenge was achieved. Then, I did not have a loaf tin – I had forgotten to buy one and made the bread in my cake tin. This worked for the bread, but as the top rose so nicely, it does not cut perfectly. I am off today to get a loaf tin. The recipe below is my adaption of the one we were given.

Tangzhong Bread
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Tangzhong Bread

Recipe Category: Bread
All Rights Reserved: An original recipe from Lavender and Lime


for the tangzhong:

  • 30 g flour
  • 150 mls cold water

for the bread:

  • 125 mls milk
  • 5 g instant dried yeast
  • 350 g bread flour
  • 55 g fructose
  • 5 g salt
  • 120 g tangzhong (or less if that is what yours makes)
  • 1 egg
  • 30 g butter, melted and cooled

for glazing:

  • the rest of the tangzhong or milk if yours does not make more than 120g


for the tangzhong:

  • whisk together the flour and the cold water until there are no lumps
  • cook over low heat, stirring all the time, until the temperature reaches 65º Celsius
  • allow the tangzhong to cool down at room temperature before using it

for the bread:

  • dissolve the yeast in the milk
  • combine the flour, fructose and salt
  • add the milk, tangzhong and the egg
  • use a stand mixer equipped with the dough hooks to mix all the ingredients into a soft dough
  • add in the butter
  • knead in the mixer for 25 minutes
  • to test if the dough is ready: take a small piece of dough and stretch it to a very thin membrane before it tears
  • cover the bowl and leave it to prove for one hour
  • knock the dough back on a lightly floured surface
  • give it a quick knead just to let the gas escape, then form it as desired
  • transfer to buttered loaf pan for bread or a lined sheet pan for rolls
  • cover with cling film and allow to prove for one hour
  • preheat the oven to 180º Celsius
  • brush on the rest of the tangzhong or the milk
  • bake for 25 minutes until nicely golden
  • remove from the pan and allow to cool completely before slicing

Click on the links for conversions and notes.

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