Super soft tangzhong brioche
Baking, Dessert

Super Soft Tangzhong Brioche

Embark on a culinary journey as we delve into the secrets of creating the perfect Super Soft Tangzhong Brioche. This comprehensive guide covers everything you need to know, from the basics to expert tips that will transform your baking experience.

A freshly baked Super Soft Tangzhong Brioche with a golden crust, showcasing its fluffy and delicate texture.

Unveiling the Magic: Super Soft Tangzhong Brioche

Fluffy Tangzhong Brioche: An Introduction

To begin, uncover the essence of Fluffy Tangzhong Brioche—a baking masterpiece that combines the richness of brioche with the softness achieved through the tangzhong method. Additionally, learn how this fusion results in a heavenly texture that will leave your taste buds craving more.

The Science Behind Fluffy Tangzhong Brioche

Next, dive into the science behind the tangzhong method, understanding how the gelatinization of flour transforms the dough. Furthermore, explore the unique role of tangzhong in enhancing moisture retention, ultimately contributing to the exceptional softness of your brioche.

Choosing the Right Ingredients

Moreover, discover the key ingredients that make Super Soft Tangzhong Brioche exceptional. From high-quality flour to the perfect butter, each component plays a crucial role in achieving the desired texture and flavor. Additionally, explore variations and substitutions for a personalized touch.

Mastering the Art: Baking Fluffy Tangzhong Brioche

The Perfect Tangzhong: A Step-by-Step Guide

Now, unlock the secret to creating the perfect tangzhong with our detailed step-by-step guide. Master the technique that sets Fluffy Tangzhong Brioche apart, ensuring a soft and fluffy outcome every time.

Kneading and Proofing Techniques

Furthermore, delve into the art of kneading and proofing, crucial stages that contribute to the brioche’s texture. Learn insider tips on achieving the ideal dough consistency and allowing for optimal rising, resulting in a light and airy finished product.

Baking and Temperature Control

Navigate the final steps of baking with precision. Explore the significance of temperature control during baking, ensuring that your Super Soft Tangzhong Brioche emerges from the oven with a golden crust and irresistibly soft interior.

Fluffy Tangzhong Brioche: Tips and Tricks for Perfection

Enhancing Flavor Profiles

Additionally, elevate your Super Soft Tangzhong Brioche by experimenting with flavor enhancements. From citrus zest to aromatic spices, discover how to infuse your brioche with a burst of unique and delightful tastes.

Creative Shaping Ideas

Unleash your creativity with diverse shaping techniques for Super Soft Tangzhong Brioche. Whether crafting intricate twists or classic rolls, learn how presentation can enhance the overall baking experience.

Troubleshooting Common Issues

To address potential challenges in your baking journey, consult our troubleshooting guide. From dense textures to uneven rises, find solutions to ensure each batch of Super Soft Tangzhong Brioche meets your expectations.

FAQs: Your Guide to Fluffy Tangzhong Brioche

How long does it take to make ?

Achieving perfection takes time. On average, the process, from preparation to baking, takes around 4 to 6 hours. Patience is key for the softest results.

Can I freeze Fluffy Tangzhong Brioche dough?

Absolutely! Freeze the dough after the first rise, then thaw and proceed with the second rise before baking for the freshest results.

What makes tangzhong different from traditional brioche methods?

Tangzhong involves creating a roux-like mixture with flour and liquid, resulting in a gel-like consistency. This unique addition contributes to the brioche’s unmatched softness.

Is it possible to make Fluffy Tangzhong Brioche without a stand mixer?

Certainly! While a stand mixer expedites the process, hand kneading can achieve equally impressive results. It’s a labor of love that pays off in the end.

Can I incorporate fillings into Fluffy Tangzhong Brioche?

Absolutely! From chocolate chips to fruit compotes, feel free to experiment with fillings to customize your brioche to suit your taste preferences.

How do I store Fluffy Tangzhong Brioche for optimal freshness?

Store your brioche in an airtight container or sealed bag at room temperature for up to 2 days. For longer freshness, refrigerate or freeze, ensuring each slice remains as soft as the day it was baked.


In conclusion, embark on your Super Soft Tangzhong Brioche adventure with newfound knowledge and confidence. Elevate your baking prowess, creating delightful treats that embody the perfect fusion of richness and softness.

Super soft tangzhong brioche

Super Soft Tangzhong Brioche

Explore the world of Super Soft Tangzhong Brioche, cinnamon-spiced filling. Get access now!
5 from 1 vote
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 7 peoples
Calories: 120kcal



  • 1/2 cup 120g milk
  • 3 tbsp 23g all purpose flour


  • 1 1/2 tsp instant yeast
  • 3 tbsp 36g granulated sugar
  • 2 1/2 300g all purpose flour
  • 2 eggs
  • 1 egg yolk
  • 1 tsp salt
  • 6 tbsp 90g unsalted butter, room temperature

Egg wash

  • 1 egg white leftover from the yolk used in the dough
  • 1 tbsp milk or water


Make tangzhong

  • In small skillet or pot, whisk together flour and milk until smooth. Bring to simmer over medium-low heat, whisking frequently, until mixture has thickened but is still pourable. It should take 5 – 10 minutes. Your whisk should leave a mark when dragged along the bottom of the pan.
  • Pour into a bowl and cover surface with plastic wrap to prevent a film from forming, and allow to cool slightly until lukewarm.

Make the dough

  • Add the tangzhong to your mixing bowl while still warm, but not hot to the touch. Add the sugar and yeast. Let sit for 5 – 10 minutes until bubbles form on the surface. It won’t get as frothy as when you activate your yeast using warm water or milk.
  • Add the flour, eggs, egg yolk, and salt to the bowl. Make sure to set aside the egg white in the fridge to use later in the egg wash. Mix using a stand mixer fitted with a paddle attachment until the dough just comes together. While the stand mixer is running, slowly add the butter into pieces until completely incorporated.
  • On medium high speed, knead the dough for 15 – 20 minutes until the dough is smooth and passes the window pane test. You’ll notice the dough is forming a ball in the middle of the bowl instead of sticking to the sides.
  • Form into a ball and place into a lightly greased bowl. Cover and let rise for 2 hours until doubled in size. After the dough has completed it’s first rise, gently punch it down and reshape into a ball. Place in the fridge and let rise for a minimum of 8 hours and up to 48 hours.
  • When you’re ready to bake, remove the dough from the fridge and punch down to release the air. It should have risen, but not as much as the first rise. Grease or line a baking tin with parchment paper.
  • Divide the dough into 8 equal pieces and gently form into round balls. Place the balls into the tin, slightly offsetting them to form a zigzag pattern.
  • Mix together your egg white and milk to make an egg wash. Brush the top of the loaf with the egg wash. Cover and set aside the remainder in the fridge to do a second brush right before baking.
  • Cover the tin and let rise for another 2 hours, until the loaf has risen above the rim of the pan. When you press your finger into the loaf, it should slowly come back about halfway. If it comes back too quickly, it needs more time. If it doesn’t come back at all, then you need to bake immediately.
  • Towards the end of the rise, preheat your oven to 400°F. Brush the top of the loaf again with egg wash.
  • Place in the middle rack of the oven and bake for 10 minutes. After 10 minutes, reduce the temperature to 350°F. if the top is browning too quickly at this point, tent with aluminum foil. Bake for another 20 minutes until the loaf is a deep golden brown and makes a hollow noise when tapped. The internal temperature should read 190°F.
  • Remove from the oven and let cool in the pan for 10 minutes. Remove from the pan and let the loaf finish cooling for another 20 – 30 minutes on a wire cooling rack.


Calories: 120kcal

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