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Bread!!........ Tangzhong Method.....step-by-step.

I love homemade bread....and baking bread is something which I have come to love from the day I found the Tangzhong method....thanks to the internet....I found the Tangzhong method.....I now make the most fluffiest, pillow soft....bread right in my kitchen......I love the aroma of freshly baked bread

Tangzhong is the secret ingredient which is originated from Japan, was introduced by Yvonne Chen. It makes the bread soft and let it stay soft for many days.

Flour and water is cooked to 65 degree to make a flour paste called Tangzhong, you do not need a thermometer to find out whether the paste reached 65 degree, you can know it from the lines that appear for every stir, which I will explain below.

I made these sausage rolls from half of the prepared dough; which I detailed below.

(Adapted from Kirbie's Cravings originally from Christine's Recipes)
How to make Tangzhong:
Flour: 1/3 flour.
Water: 1 cup.

1. Mix flour and water until it is completely dissolved and no lumps remain.

2. Place the pan on medium heat. Begin stirring constantly as the mixture heats up. It will begin to thicken.  When the temperature of the mixture reaches 65 degrees Celsius, I 've read from Christine's website and several others that you can eye it, while stirring the mixture will start to have “lines ” for every stir and then it is done. Keep aside.

# You have to bring this to room temperature to add to the dough. Pour the mixture to another pan and  keep it covered to keep it from drying out or simply stir it till it is cool.
# I used half of this mix to make the dough.
# I did not use bread machine for kneading the dough, I kneaded with my hands and it was worth the effort.

How to make the bread:
Flour: 2 1/2 cups.
Caster sugar: 3 to 2 tsp.
Salt: 1 tsp.
Egg: 1.
Milk: 1/2 cup.
Tangzhong: (I used half of the tangzhong I made earlier, see above).
Instant yeast: 2 tsp.
Butter, softened: 3 tbsp.
Black or white sesame seeds to sprinkle.
Whisked egg for brushing on top.

Method of making bread:

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Add milk, egg and tangzhong into the well of the dry ingredients. Combine all together and knead it.

2.Knead until you get a dough shape and gluten has developed, then knead in the butter. Keep kneading until the dough is smooth, not too sticky on the surface and elastic. I kneaded the dough for about 10 minutes;The time of kneading all depends on how hard and fast you knead. When the dough is ready, you should be able to take a chunk of dough and stretch it to a very thin membrane before it breaks. When it does break, the break should be form a circle.

3. Knead the dough into a ball shape.  Place in a greased bowl and cover with a wet towel or cling wrap.

4.  Let it proof till it's doubled in size, about 40 minutes.

5. Divide the dough into two equal portions. Knead one half of dough into a ball and cover with cling wrap or towel, let rest for 15 minutes. (Knead the other half into 5 equal balls and keep aside to make sausage rolls, scroll down)

5. Roll out one portion of the dough with a rolling pin into an oval shape.  Take one end of the dough and fold to meet the middle of the oval. Take the other end and fold to meet on top.

5.Flip the dough over withe the folds facing down and flatten with a rolling pin.

6. Place this flattened dough on a greased loaf pan seam side down, let it proof again for another 45 min. Brush the top with egg and sprinkle sesame seeds on top.Bake in a preheated oven for 35 min 180 degree C. Remove from the oven when done, transfer to a wire rack and let it cool completely.

Out of the oven!!!

Take a closer look!!

Now lets make the sausage rolls with the other half of the dough.

1 half of the above made dough.
5 sausages.
Black or while sesame seeds to sprinkle.
Whisked egg for brushing.
1. Remember the other half of the dough which was divided into 5 parts and kept for 15 min. Roll out each part into a long tube depending on how long your sausage is. Roll the dough to enclose the sausage, with seals facing down.

2. Do the same with the rest of the sausage and leave the rolls on a greased baking tray for 2nd round of proofing for another 45 min or until double in size.

3. Brush whisked egg on surface and sprinkle sesame seeds and bake in a preheated oven for 30 min at 180 degree C until golden brown. Transfer to a wire rack

Serve warm!!.


  1. That slice of bread is irresistibly delicious.

  2. Bread looks so pretty and professionally made!

  3. Super soft bread you have made in there! bookmarked right away!!

  4. Nisa this is a beautiful looking soft bread

  5. Perfectly baked bread,loved the soft texture,awesome. Bookmarked, thanks for sharing.

  6. OMG you have made this bread with such a finishing and perfection !!! great dear !!Totally love it

    Hamaree Rasoi

  7. wow..that is a perfectly baked bread..very soft..
    i too use this method if time permits...nice clicks too

  8. Fresh, soft & perfect!!!
    Prathima Rao
    Prats Corner

  9. Bread looks super prefect and soft..

  10. That looks so perfectly baked and done. Love the texture of the bread and nice method

  11. wow that bread looks delicious.........and loved your new method ...i must try out this marked...

  12. So many wonderful ideas1 Your recipe sounds delicious and all of your creative uses of bread dough are inspiring. Thanks for sharing your post with the Hearth and Soul Hop.

  13. Wow, New comer to this blog. I have spent quite a considerable time in your blog by now. Love all the baked goodies you have in this pace and the desserts too. Bookmarked some. Happy to follow you Nisa. Do drop by mine when you find time.

  14. Thank you, I have time to prepare it this Friday.....looks delicious.

  15. Would this work with whole wheat (or other whole grain) bread?

  16. @JazzyMama, thanks for stopping by. I have not tried this particular bread with wheat flour...I guess it would work on a 1:1 ratio...Do let me know how it turned out.

  17. @elenareviews, thanks for stopping by and hope it turns out super soft...

  18. @Radikha, Hi thanks a bunch for following me and for u lovely thought....

  19. Hi Nisa,
    It is so good to see you today. Your bread looks wonderful! I can't wait to try your method, it is going to be so good, I can almost taste it already. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  20. trying this out today but since i do not have maida i will be using whole wheat. i hope it is as beautiful as this.

  21. Looks delicious! Question, when making Tangzhong, is that 1/3 cup flour plus 1 cup water?

    1. Hi Anonymous, thanks a lot for visiting my space; yes it is 1/3 cup flour plus 1 cup of water. It is to make Tangzhong, just follow my directions to get 65 degree temp and you have to add this Tangzhong to the flour mix for the bread. Hope you will be able to get the result..if there are any more doubts, don't hesitate to contact me..Happy baking!!

  22. Hi Nisa,

    i tried to bake the bread(first time) using the recipe. Followed the exact measurements. My sausage bread came to be nice but my normal bread didn't cook inside properly.Any suggestion to make it better??

    Thanks in advance

    1. Hi Anonymous, thank you for trying out my recipe and I am glad the sausage rolls turned out to be fine..about your query, one suggestion I can make is increase the baking time and to know whether your bread is fully baked, take it out of the oven and tap gently on top...if you hear a hollow sound the bread is cooked...if not just put it back for another 5 to 10 min..hope this helps...

  23. Wonderfully fluffy bread.
    Can i use the tangzhong for making muffins too?

    1. Anonymous, thanks for the visit and for the lovely thought....about ur query, no you cannot use tangzhong for making muffins, if you are planning to make muffins pls check out my muffins: Chocolate Chips Orange Muffins.

      Oreo Muffins With Oreo Streusel Topping

      Cappuccino Muffins with Chocolate Chips.

  24. did u use specific flour (high protein) or just normal?

  25. Did u use any specific flour (high protein) or just normal?

    1. SML-apologies for the delay in answering your is normal all purpose flour...which we call maida in our local language. Thanks a bunch for the visit...

  26. Hi Nisa,

    very nice and professional work. Greetings from Italy!

  27. Hi,
    Gr8 recipes on ur blog......
    I spent my yesterday in just reading of ur blog
    Love all most all the recipes, we are vegetarian and eggs are also not allowed. Whenever possible i substitute eggs in baking. If you dont mind pls suggest me substitute of egg in this recipe. Or the role of the egg in this recipe like binder, leavener etc.
    My 1 and half year son is fan of fresh bread, and i want to follow ur recipe bcose its just mindblowing.
    Thanks for sharing it.

  28. Hi Kajal, thanks for stopping by and for the inspiring comments. About your query I do not think you can make this without egg and this recipe was conceived by Yvonne Chen. But you can try my garlic rolls and pizza base...which is can find the recipe by typing the name of the recipe on the search bar on the right side...those garlic rolls are my fav and a keeper...try it you will love it...its soft and pillow...keep visiting and love to ur little one

    1. Hi, nisa,
      While you reply me i bookmarked many recipes from your blog ;-)
      I read all the recipes of baking section, ur garlic rolls and pizza are on my high to do my son loves both.
      I decided yesterday only that i am gonna make these as early as possible.
      Yes and loved the idea of your spiderman cake.
      Any ways i have some substitutes in mind will try with them and let u know if ny works.
      Once again thanks and best wishes for ur blog.

  29. you said 1/3 flour and 1 cup water......1/3 CUP?? flour

  30. Frances Owens-hey, thanks for the visit but before you ask me your query, you should read this post because 1/3 cup of flour and 1 cup of water is to make the Tangzhong and the ingredients to make the bread is given below...hope this helps.

  31. Nisa well explained tried your bread it turned out so soft and puffy. My dough was very sticky I kneaded for 10 minutes in electric mixture. And I used weigh machine to measure I took 350 gm flour which is equal to 21/2 cups. Any suggestions regarding this.
    Happy to follow. If time permits go through mine

  32. Nisa, your bread and sausage rolls look super yum!!! I'm so glad to have found your site :-)

    1. beingFab-Thanks a ton for the visit and for the inspiration..

  33. Hi.I am from Malaysia.Happened to stumble upon your blog.Just checked out your ice cream and now the breads recipes. I think I will be busy pretty soon. Thanks for the step -by -step guide.You are an amazing cook!!God bless you.

  34. Hi Nisa, I tried your recipe and it came out perfect...the best bread I ever made..but it had a strong yeasty taste..was wondering why...all the yeast recipes i make has a strong yeast taste but i am following the exact measurement in every recipe..Could u please help me out...

  35. Hey Nisa, Just one question. I am not able to get instant yeast here. Can you suggest equivalent dry active yeast measure also

    1. Its been long since I used active dry yeast; but if my memory is correct about 1/2 to 3/4 would be fine, and you will have to proof can also google for yeast measurements...hope this helps :)


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