Tangzhong Calculator

Calculate tangzhong (water roux) quantities for incredibly soft, fluffy Asian-style breads that stay fresh longer.

Tangzhong Settings

Total Recipe Flour (g)

Flour in Tangzhong: 10%

5% (light)15% (maximum)

Water to Flour Ratio: 1:5

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