The Tang Zhong method is a real treasure in the bakery world, which I have recently discovered myself. Having read up on it thoroughly and tried it on various sourdough bakery products, including sourdough bread, I am absolutely impressed with the results.
- Personal experience:
The technique has made the gut incredibly softer and more airy. The difference was so noticeable that I decided to use this method regularly in my baking. I will continue to share new recipes using the Tang Zhong technique. These will include both traditional and new baked goods. I highly recommend everyone to try this method. The results speak for themselves and I guarantee you will not be disappointed. If you try it, please share your experiences - I wonder if you'll be as enthusiastic as I am!
I wish you all a good baking experience, and remember: with the Tang Zhong technique, you take your baked goods to a new level!
- Origin:
The technique originated in Japan, where it was originally known as "yukone" or "yudane". In the 1990s, it was popularised by a Taiwanese writer, Yvonne Chen, in her book "65°C Bread Doctor", hence the Chinese name "tang zhong". The method was originally used to make the famous Hokkaido milk bread.
- The gist: The essence of Tang Zhong is to pre-boil a small portion of the flour and liquid in the recipe until a thick, gelatinous paste is obtained. This pulp is then added to the other ingredients during the dough making process.
- Preparation:
The steps to make Tang Zhong: - 1. Mix 1 part flour and 5 parts liquid (water or milk)
- 2. Mix thoroughly to avoid lumps
- 3. Heat to 65°C, stirring continuously
- 4. Allow to cool before adding to the pasta
- Benefits:
The Tang Zhong technique has many advantages: - 1. Softer, more airy gut structure
- 2. Bakery products stay fresh for longer
- 3. Higher moisture content
- 4. Easier to handle pasta with high hydration
- Use of:
The Tang Zhong method is extremely versatile: - For milk breads
- For buttered rolls, buns
- For breads
- For salty or sweet snails
- For any soft, tender pasta
The technique not only makes the baked product softer and tastier, but also keeps it fresh for longer. This method is ideal for both home and professional bakers who want to improve their baking technique.
General rule: For Tang Zhong, we usually use 5-10% of the total amount of flour in the recipe. The ratio is typically 1 part flour to 5 parts liquid (water or milk).
Example calculation: Take a simple bread recipe:
- 500g flour
- 300g water
- 10g salt
- 100g sourdough
To make Tang Zhong:
1. Take the 7% of flour: 500g × 0,07 = 35g flour
2. Five times the amount of liquid: 35g × 5 = 175g water
So to Tang Zhong:
- 35g flour
- 175g water
The bread recipe itself is modified in this case:
Prepared by Tang Zhong
- 465g flour (500g - 35g)
- 125g water (300g - 175g)
- 10g salt
- 100g sourdough
