Tangzhong (also called water roux) is a Japanese bread-making technique where a small portion of the flour and liquid is cooked into a paste before adding to the dough. This gelatinises the starch, allowing the flour to absorb much more water, resulting in incredibly soft, fluffy bread that stays fresh longer.

What is the flour to liquid ratio for tangzhong?

The standard ratio is 1 part flour to 5 parts liquid by weight. So 20g flour needs 100g liquid (water or milk). This creates a thick paste when cooked to 65°C.

How do I cook tangzhong?

Whisk the flour and liquid together in a small saucepan over medium heat. Stir constantly until it reaches 65°C (or until you see lines form in the mixture when you drag a whisk through it). It should be thick and paste-like. Cool to room temperature before adding to the dough.

How much flour should go into the tangzhong?

Typically 5-10% of the total flour weight. Using 5% gives a subtle improvement in softness. Using 10% gives a very soft, almost brioche-like texture. Don't exceed 10% as the dough may become too sticky.

What is tangzhong and why does it make bread softer?

Tangzhong is a Japanese technique where a small portion of flour and liquid is cooked to 65 degrees C to gelatinise the starch. This pre-cooked paste absorbs more water than raw flour, resulting in bread that is exceptionally soft, fluffy, and stays fresh longer. It is commonly used in Asian milk bread.

BakeCalcs

Tangzhong Calculator

Calculate flour and liquid for a tangzhong roux and adjust the main dough accordingly.

Total Flour in Recipe

Tangzhong Percentage

5-10% of total flour

Total Water/Milk in Recipe (optional)

Enter to see remaining liquid for main dough

How We Calculate This

Tangzhong works by pre-gelatinising a portion of the flour. Gelatinised starch absorbs much more water than raw starch, resulting in a softer crumb that stays moist for days.

The Calculation

Tangzhong flour = Total flour × tangzhong percentage (typically 5-10%)
Tangzhong liquid = Tangzhong flour × 5
Remaining flour = Total flour − Tangzhong flour
Remaining liquid = Total liquid − Tangzhong liquid

Steps

Cook tangzhong flour + liquid to 65°C, stirring constantly
Cool to room temperature
Add to remaining dough ingredients and mix as normal

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.