Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法)

Ever tried Tangzhong breads before? You'd be amazed with its soft and fluffy texture if you tried. This bacon and cheese bread was made by Tangzhong method (aka 'water roux'), detailed info below.

There are many different methods of making bread with different styles and tastes. My family likes soft, springy and fluffy bread, like those of Japanese style.



A few years ago, an amazing method of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book, entitled “65°C湯種麵包” (Bread Doctor). In her book, tangzhong “湯種”, is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since.



Why does tangzhong 湯種 (flour paste) work so amazingly that can produce fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.

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