Tangzhong is a gelatinous paste that will totally transform your bread game. It’s a flour and water (or milk) mix, that’s whisked to a thick paste and then added to bread doughs to increase the ...

I trained in French pastry and spent years baking and cooking professionally. But these days, I don’t consider myself much of a baker outside of quick breads, muffins, and an occasional cake for my ...

According to King Arthur Baking Co., tangzhong is an Asian bread-making technique where some of the recipe's flour is dissolved and heated with some of the recipe's liquid before mixing with the ...