Tangzhong Calculator 🍞

Convert any bread recipe to use tangzhong or yudane for softer, longer-lasting bread.

Tangzhong is the Asian water-roux technique that makes milk bread, shokupan, and dinner rolls remarkably soft, fluffy, and slow to stale. A small portion of the recipe's flour is cooked with liquid into a thick paste, which pre-gelatinizes the starch so it traps far more water than raw flour could. That locked-in moisture stays in the crumb for days, extending shelf life without preservatives. The Tangzhong Calculator converts any bread recipe to use this method: it sets aside a percentage of the total flour (typically 5%, in a classic 1:5 flour-to-liquid roux), calculates the matching liquid for the paste, and subtracts both amounts from your main dough so your totals and hydration stay correct. It also supports yudane, the higher-ratio Japanese variant made by pouring boiling water over flour. Home bakers and small bakeries use it to upgrade rolls, buns, sandwich loaves, and even cinnamon rolls into pillowy, long-keeping bread.

How to Use the Tangzhong Calculator

  1. Enter Your Recipe Totals — Input the total flour and total liquid (water or milk) from the recipe you want to convert, so the calculator knows your starting hydration.
  2. Choose the Tangzhong Percentage — Pick how much of the total flour goes into the roux — commonly 5% of flour for tangzhong. A higher percentage gives a softer, moister crumb up to a practical limit.
  3. Set the Flour-to-Liquid Ratio — Use the classic 1:5 ratio for tangzhong (cooked on the stove) or a 1:1 ratio for yudane (boiling water poured over flour). The calculator computes the roux liquid from the roux flour.
  4. Read the Adjusted Main Dough — The tool subtracts the roux flour and roux liquid from your main dough, so the remaining flour and liquid keep your overall hydration unchanged.
  5. Cook, Cool, and Mix — Cook the roux to about 65°C (149°F) until it thickens, cool it to room temperature, then add it with the rest of the dough and knead as usual.

Formula Reference

Roux flour = total flour × tangzhong percentage. Roux liquid = roux flour × ratio (5 for a 1:5 tangzhong, 1 for a 1:1 yudane). Main-dough flour = total flour − roux flour. Main-dough liquid = total liquid − roux liquid. Overall hydration is preserved because the roux's flour and liquid both come out of the recipe totals. The starch gelatinizes near 60–65°C, letting it absorb roughly twice its weight in water. Example (1:5 tangzhong at 5%): for 500g flour and 350g milk, roux flour = 500 × 0.05 = 25g, roux liquid = 25 × 5 = 125g. Main dough then uses 475g flour and 225g milk, and total hydration stays at 350 ÷ 500 = 70%.

Source: professional baking-science guidelines; Yvonne Chen, The 65°C Bread Doctor (original tangzhong popularization); wheat starch gelatinization temperature, food-science literature.

FAQ

What is the difference between tangzhong and yudane?

Both pre-gelatinize flour, but the method differs. Tangzhong cooks flour and liquid together on the stove to about 65°C in roughly a 1:5 flour-to-liquid ratio. Yudane simply pours boiling water over flour, usually at a 1:1 ratio, and rests it. Yudane gives a slightly chewier, deeply hydrated crumb.

How much of my flour should go into the tangzhong?

About 5% of the total flour is the classic starting point for the 1:5 roux. You can push it higher for an even softer crumb, but beyond roughly 10% the dough can become slack and harder to shape. Start at 5% and adjust to taste over a few bakes.

Does tangzhong change the total hydration of my recipe?

No, when converted correctly it shouldn't. The calculator takes both the roux flour and roux liquid out of the recipe totals, so overall hydration stays the same. The benefit comes from how pre-gelatinized starch holds that water in the crumb, not from adding extra liquid.

What temperature should I cook the tangzhong to?

Cook gently, stirring, until it reaches about 65°C (149°F) and thickens into a smooth paste that leaves lines when you drag a spatula. That's the point where wheat starch gelatinizes and locks in water. Overheating past boiling can break the paste and reduce its water-holding ability.

Can I use water, milk, or both in the roux?

Yes. Water makes a neutral roux; milk adds richness, tenderness, and a touch of browning from lactose. Many milk-bread recipes cook the tangzhong with the recipe's own milk or water so flavor stays consistent. Whichever you choose, count it as part of your total liquid in the calculator.

Related Tools