Tang Zhong bread is a kind of bread making method which originated from Japan. Similar to intermediate seed method, sour dough method or liquid seed method, Tang Zhong bread is made by adding a certain proportion of Tang Zhong dough to some bread recipes to make the bread softer and more water-retaining.

"Tang Zhong" means hot or thin noodles in Japanese. "Soup" means boiling water, hot water and soaking in hot springs. "Seeds" refers to seeds, varieties, materials and flour fertilizers. The terminology used in baking powder is to add water to flour and heat it on a gas stove to gelatinize the starch. Or add hot water at different temperatures to the flour to gelatinize it. This gelatinized batter is called Tang Zhong. ?

Tang Zhong's bread is made by mixing, fermenting, molding and baking other bread materials, which is called Tang Zhong bread. The biggest difference between Tang Zhong bread and other breads is that starch gelatinization increases the water absorption, so the texture of bread is soft and elastic, which can delay aging. ?

However, Tang Zhong greatly increased the viscosity of dough, which was not conducive to bread bulking. Adding too much will affect the baking elasticity of bread. Tang Zhong added the main dough for basic fermentation, division, kneading, intermediate fermentation, forming and proofing. After baking, the finished product is soft and can be stored for 2 to 3 days.