Tangzhong Calculator
Calculate the perfect water roux for soft, fluffy bread
Recipe Parameters
3%5%12%
How to Make Tangzhong
- 1. Combine flour and water in a small saucepan
- 2. Whisk constantly over medium-low heat
- 3. Cook until thick paste forms (149F / 65C)
- 4. Remove when lines from whisk remain visible
- 5. Cool to room temperature before using
- 6. Cover with plastic wrap touching surface
Tangzhong Amount
150g
Cooked water roux
Tangzhong Ingredients
Flour25g
Water (or milk)125g
Final Dough Adjustments
Remaining Flour475g
Subtract 125g from recipe liquid
Benefits
Subtle softness improvement, minimal recipe change
• Bread stays soft for days longer
• Lighter, fluffier crumb texture
• Better moisture retention
• Works with any enriched bread recipe
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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.