Tangzhong Flour
25.0g
Tangzhong Liquid
125.0g
Hydration
65.0%
Total flour weight from your original recipe
Total water/milk from your original recipe
Standard: 5–10% of total flour
| Ingredient | Original | In Tangzhong | Remaining |
|---|---|---|---|
| Flour | 500g | 25.0g | 475.0g |
| Whole Milk | 325g | 125.0g | 200.0g |
Inputs
Result
5% of 500g flour = 25g tangzhong flour. At 1:5 ratio, 25g flour needs 125g milk. Subtract from recipe totals: 475g flour and 200g milk remain for the main dough.
Inputs
Result
8% of 400g flour = 32g tangzhong flour. At 1:5 ratio, 32g needs 160g milk. This leaves 368g flour and 120g milk for the main dough. Higher percentage means softer bread.
Inputs
Result
5% of 350g flour = 17.5g tangzhong flour. At 1:5 ratio, 17.5g needs 87.5g milk. The remaining 332.5g flour and 122.5g milk go into the main dough with other ingredients.
Tangzhong (also called water roux) is a cooked paste of flour and liquid heated to 65°C (149°F). At this temperature, the starch in the flour gelatinizes and traps water molecules inside the starch granules. This pre-gelatinized starch holds more moisture than raw flour can, producing bread that is exceptionally soft, fluffy, and stays fresh for days instead of going stale overnight.
| Property | Standard Bread | Tangzhong Bread | Improvement |
|---|---|---|---|
| Softness | Good day 1 | Pillowy 3–5 days | Much softer |
| Moisture | Dries quickly | Retains well | 2–3x longer fresh |
| Crumb | Standard | Fluffy, cotton-like | Finer texture |
| Staling | 1–2 days | 3–5 days | Significantly delayed |
The standard tangzhong ratio is 1 part flour to 5 parts liquid by weight. For example, 25g flour to 125g milk. Some recipes use ratios between 1:4 and 1:5. The liquid can be water, whole milk, or a combination. Milk produces a richer, softer result while water keeps the bread lighter.
| Ratio | Flour | Liquid | Best For |
|---|---|---|---|
| 1:5 (standard) | 25g | 125g | Milk bread, dinner rolls |
| 1:4 (thick) | 25g | 100g | Enriched breads, brioche |
| 1:5 (large batch) | 50g | 250g | Multiple loaves |
Use 5–10% of the total flour in your recipe for the tangzhong. For a recipe with 500g total flour, that is 25–50g of flour for the tangzhong. Start with 5% if you are new to the technique. Going above 10% can make the dough too sticky to handle and the bread too dense.
Tangzhong works best in soft bread recipes like milk bread, dinner rolls, cinnamon rolls, brioche, and sandwich bread. It is not recommended for crusty artisan breads, sourdough, baguettes, or high-hydration breads where a chewy crust and open crumb are desired. The technique makes bread soft and tender, which conflicts with crusty bread goals.
| Bread Type | Tangzhong? | Why |
|---|---|---|
| Japanese milk bread | Yes, 5–10% | The defining technique for this bread |
| Cinnamon rolls | Yes, 5–7% | Stays soft even after filling/icing |
| Sourdough boule | No | Softness conflicts with crusty, chewy goal |
| Baguette | No | Crackly crust requires dry surface |
Whisk flour and liquid together in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until the mixture reaches 65°C (149°F) and forms thick paste-like lines when you drag the whisk through it. Transfer to a bowl, cover with plastic wrap touching the surface (to prevent a skin), and cool to room temperature before adding to your dough.
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Last Updated: Mar 13, 2026
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