The Tangzhong method is a technique I use in my baking (especially for soft breads like milk bread or sandwich loaves) that involves cooking a portion of the flour and liquid into a roux or paste before adding it to the rest of the dough. This method originates from East Asian baking, particularly from Japanese yudane and Chinese tangzhong methods. 🌾 What It Is: Tangzhong is a cooked mixture of: • 1 part flour • 5 parts liquid (water, milk, or a mix) This mixture is gently heated to about 149°F