Tangzhong Calculator
Calculate tangzhong (water roux) quantities for incredibly soft, fluffy Asian-style breads that stay fresh longer.
Tangzhong Settings
5% (light)15% (maximum)
Standard ratio is 1:5 (flour to water)
What is Tangzhong?
Tangzhong is a Japanese technique where flour and water are cooked to 65°C (149°F) to gelatinize the starches. This allows the dough to absorb more water, creating incredibly soft, fluffy bread that stays fresh for days.
Tangzhong Total
300g
Cook to 65°C (149°F)
Tangzhong Recipe
Bread Flour50g
Water or Milk250g
Remaining Flour
450g
Target Temp
65°C
How to Make Tangzhong
- Whisk flour and water/milk in a saucepan
- Cook over medium-low heat, stirring constantly
- Stop when it reaches 65°C or forms lines when stirred
- Cool to room temperature before using
- Can refrigerate for up to 24 hours
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Editorial Note
MyCalcBuddy Editorial Team
This page is maintained as an educational calculator reference.
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Formula Source: Standard Mathematical References
by Various
🔄Last reviewed: May 2026
✓Formula checks are based on standard references and internal QA review.