Thang Zhong was described as the “secret ingredient” which is originated from Japan, to make soft and fluffy bread. It’s a kind of “starchy paste”(aka water roux starter), heated with 1 part of bread flour in 5 parts of water to 65°C.
It is said that at 65°C, the gluten in the flour absorbs the moisture and become leavened. This moisture absorbed at 65°C is then mixed to the main ingredients of the bread and hence the moisture in the bread dough will be heightened. The end result will be a softer and bouncier bread.
Here’s how you can also make this “secret ingredient” – simple and easy steps. (Many recipes require about 120gms of Tang Zhong, so the recipe shared here is measured according to an approximate of 120gms Tang Zhong).
This is recorded for my personal reference :)
Tang zhong recipe source : Molly Tay & Alice Rachel Neo
Picture courtesy of Munch Ministry
