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Easy 3-Minute No-Pot Microwave Tangzhong (Water Roux)
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爱做面包的太阳花
爱做面包的太阳花
Mar 10, 2021
中文
BunsTangzhong

Easy 3-Minute No-Pot Microwave Tangzhong (Water Roux)

懒人版微波炉3分钟免洗锅汤种制作

🍞 Formula & Measurements

  • •Bread flour 40g
  • •Water 200g
  • •Yields about 230g of finished Tangzhong

Bread made with Tangzhong (water roux) is typically extra soft with a feathery shred, and it stays fresh longer. That is why I love using Tangzhong whenever I bake Pullman loaves or dinner rolls.

This method requires no stove and no pot to wash, making it super quick and easy.

🛑 Ingredients:

40g bread flour, 200g water.

🛑 Instructions:

1️⃣ Mix all ingredients together and microwave for 50 seconds.

2️⃣ Remove and stir in circles with chopsticks.

3️⃣ Microwave a second time for 30 seconds.

4️⃣ Remove and stir in circles with chopsticks.

5️⃣ Cover with a lid and refrigerate.

🔆 This formula yields about 230g of finished Tangzhong.

💗 Baker's Tip: Every microwave has a different wattage. Watch closely the first time you make it and adjust the timing as needed. It is better to start with a few seconds less than to overcook the batter into solid dough.

Note: My microwave is 1200W, for your reference!

💡 Baker's Q&A & Troubleshooting (11)

Distilled from Author's Notes
Q:Can it be kept in the fridge for a week?
A:No, it will spoil. I usually just keep it overnight, or at most a full day and night. I haven't tried keeping it any longer than that.
Q:How many hours does the Tangzhong need to chill in the fridge before using? Does it have to sit overnight?
A:You can use it after a few hours once it has cooled down. Sorry for the late reply due to the time difference, it's just past 5 AM here. Glad you like it!
Q:Why don't I see any ripples when stirring?
A:Is it still too thin? Try microwaving it for a few more seconds.
Q:What is the ratio of Tangzhong to add to a recipe? For example, for 500g of flour, how much Tangzhong should I use?
A:Use about 160g of Tangzhong and 6g of instant dry yeast. Sorry for the late reply, I just saw your message. Wishing you a great bake!
Q:I don't have a microwave. Can I steam it instead?
A:I haven't tried steaming it. Since steaming still requires using the stove and a pot, it's better to just cook it the traditional way in a saucepan. It's very quick too, you just have to wash a pot compared to the microwave method. Do not let it boil; cook over low heat while stirring constantly with chopsticks, and turn off the heat as soon as ripples appear. That gives you the classic 65°C Tangzhong (around 60°C to 65°C). You can look up my post on Tangzhong Hokkaido Milk Loaf to try that recipe first. Its hydration isn't too high, so if your dough feels dry you can add a tiny splash of liquid.
Q:Does the final temperature need to be 65°C?
A:Yes. If you cook it in a saucepan on the stove, keep it on low heat the whole time, watch closely so it doesn't boil, and turn off the heat as soon as ripples appear while stirring. The temperature at that point will be right around 65°C.
Q:Following your ratio, I made 900g of Tangzhong this morning! Now I have to use it all up.
A:Happy baking! You can bake a batch of loaves, let them cool completely, and slice and freeze them for later.
Q:Mine stayed runny in the microwave, and I feel like the flour is already cooked.
A:Microwave wattages and flour absorption rates vary. Try reducing the water slightly next time.
Q:What wattage setting do you choose on the microwave?
A:I just checked mine, and my microwave is 1200W.
Q:What power level do you use on the microwave?
A:My microwave doesn't really have power options set up, I just run it on the default high setting like when reheating everyday meals.
Q:How much goes into the main dough? Thanks!
A:It depends on how much Tangzhong your specific bread recipe calls for. You can scale this 1:5 flour-to-water ratio up or down to match your recipe.

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