Cook’s Illustrated’s Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you an easy trick to moist bread that keeps for days: Tangzhong.
Get our recipe for Fluffy Dinner Rolls:
Get our recipe for Braided Round Challah:
Get our recipe for Sticky Buns:
Learn more about Tangzhong:
Buy our winning 7 Quart Stand Mixer:
Buy our winning whisk:
Buy our winning bench scraper:
Buy our winning cake pan:
Buy our winning baking sheet:
Buy our winning wire rack:
Click here for more Techniquely content:
Follow Lan on Instagram:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
20 Comments
Leave a Reply
You must be logged in to post a comment.
I was thinking about cinnamon rolls before you closed with it. I'm definitely trying this!
Fluffy, flaky dinner rolls…check. Challah…check. Sticky rolls…check, check, check! I'm guessing this would work REALLY well in brioche, too…
You have inspired me. I hope to try this sometime this week if I have time. Thanks.
Where have you been all my life????!!!!😀
Sourdough Cinnamon rolls using this are Insanely delish.
A couple of years ago, I incorporated a tangzhong roux into a basic quick bread recipe to give it a softer crumb and make it more suitable for a sandwich bread. This really did the trick and I've been using it ever since. But I'm glad I stumbled onto this video and learned more about the technique and the science behind it so I can adapt it for use in more of my bread baking adventures. This is also my introduction to this fascinating new (to me, anyway) Techniquely series of videos — this is great foodie content! I can't wait to see the rest of them.
I've made cinnamon rolls with tangzhong and the texture was so much more delicate.
Without it, it often ends up being a bit too dense and dry for my taste.
I've known about tong-jung (the z in mandarin is pronounced more like a j in English btw, but jung is the Cantonese prononuciation for the word) for a while now, but it's just dawned on me that it's a bit like choux pastry (with bread ingredients).
👍👍😖💝. Can I substitute some flour with Coconut flour to make Diabetics friendly?
Awesom tips. Made rolls today. Really tasty
Love this video, recipes and presenter and now want to make this bread!!!! 😊
A tangzhang can be used in a sourdough which has the effect of slowing staling and maintaining a sense of moistness. I believe it’s the gelling of the carbs that is responsible. You can create a similar effect in a sourdough by using some of the water to gel chia, or linseed meal or psyllium husk. I use white chia seeds quite often and it makes for a wonderfully moist sourdough that keeps a little longer. I also often swap out a quarter cup of flour for almond meal which enhances the sense of moistness though it doesn’t seem to slow staling on its own.
Can Lan Lam single-handedly save America's Test Kitchen after Chris Kimball's departure?
Thanks for the awesome upload.
You really have me thinking about this! I could use this technique in my sandwich bread dough. I wonder if the technique is compatible with the overnight bulk fermentation I like to use on my bread?
I am currently eating keto but I miss bread so much and have seen countless keto bread recipes but I wish they came out like yours in this video. Could the Tangzhong work with almond or alternative flours?
Nice
All I can say is Thank you!🥰
Im in love
You didn’t say the total quantities of flour and water.