What Is the Tangzhong Calculator?

Tangzhong is a Japanese technique where a small portion of flour and water is cooked together before being added to the main dough. Starch gelatinises at 65°C, absorbing far more water than raw flour — producing a crumb that stays softer and moister for days. DoughRise's free Tangzhong Calculator gives you the exact roux quantities, adjusted to keep your total recipe hydration on target.

How the Tangzhong Method Works

Typically 5–10% of total flour is cooked with 5× its weight in water or milk. Once it reaches 65°C and turns thick and glossy, it's cooled and added to the main dough. The calculator adjusts remaining flour and water automatically so total hydration stays correct.

Open the Free Tangzhong Calculator →

Frequently Asked Questions

What temperature should tangzhong reach?

Cook the roux to 65°C (149°F). At this temperature, starch granules fully gelatinise and the mixture becomes thick and glossy. Going over 70°C can begin to affect flavour.

What breads benefit from tangzhong?

Hokkaido milk bread, brioche, shokupan, cinnamon rolls, and any enriched soft dough where keeping the crumb moist for 3–5 days matters.

Can you use milk instead of water for tangzhong?

Yes — milk tangzhong adds richness and a slightly more golden colour. Use the same 1:5 ratio of flour to liquid.