Tangzhong method

How can you elevate your favorite dinner rolls to new levels of pillow-y softness — in one simple step? Ditto your old-fashioned sandwich bread, tender cinnamon rolls, and gooey sticky buns. The answer: tangzhong, the Asian yeast bread technique that has made its way into American kitchens.These days, with “artisan” the byword for many yeast bakers, we aspire to breads that are ever more crusty/chewy: pizza crust, baguettes, bagels.

You love your grandma’s homemade sandwich bread recipe, but wish it was just a bit more tender and less crumbly. You’ve found a recipe online for cinnamon rolls but are bummed at how quickly they harden up and become dry once they’re out of the oven. Want to make your favorite yeast bread and rolls reliably soft and tender? Tangzhong is the solution.

A lot of questions have been raised as to what are the differences between Yudane and Tangzhong method. Here is a little clarification to ...

Asian breads are fluffier than European breads, with a hint of mild sweetness. Come discover the Yudane & Tangzhong methods that make them!

Tangzhong is made by cooking flour and water or milk together. It is used in bread making to make it softer and stay fresh longer.

The very first time that I shared my Sandwich Bread using the TangZhong Method (白方包湯種法) was when I first started blogging, you can see th...

How To Prepare Tangzhong

Tangzhong burger buns - super soft burger buns made using the tangzhong (Hokkaido milk bread) method; like brioche but lighter on the butter!

With years of baking experience somehow one would have guessed I'm good at reading recipes. I had this Cinnamon rolls planed f...

This ultra-soft sourdough brioche bread is about to become your new favorite! It is made with tangzhong, making the brioche stay fresh for days. It pairs just as well with eggs and bacon as it does with chocolate spread or jam.