Tangzhong, an Asian technique designed to enhance the softness of yeast bread and extend its shelf life, is being embraced by a small but growing number of bakers. Over the past year we’ve covered the various uses of tangzhong in this blog. Yes, tangzhong is the key to softer sandwich loaves and dinner rolls with better freshness. Yes, it works with whole grains; and you can apply it to most of your favorite yeast recipes, once you understand how it works.
