The Traditional Chinese Technique That Yields The Fluffiest Bread

The traditional Chinese technique known for producing exceptionally fluffy bread is called "Tangzhong," or the water-roux method. This technique involves creating a roux-like mixture of flour and water, which is heated until it thickens into a creamy paste. The paste is then cooled and incorporated into the bread dough. By gelatinizing the starches in the flour, Tangzhong allows the dough to retain more moisture, resulting in a softer and more tender crumb. This increased moisture also helps extend the bread's freshness, keeping it soft and fluffy for a longer period. Tangzhong is particularly popular in Asian baking, where it is used to make a variety of soft and pillowy breads, including the much-loved Japanese milk bread. The method is relatively simple but significantly transforms the texture of the final product. By altering the traditional bread-making process to include this step, bakers achieve a lightness and airiness that is difficult to replicate with conventional techniques. This method has gained popularity worldwide among home bakers and professionals alike who seek to create bread with a uniquely soft, cloud-like texture that delights with every bite.