65°C TangZhong Recipe | Water Roux Starter 汤种做法 | Free from Artificial Preservatives In Bread Making

The water roux also known as a tangzhong is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. It was popularised throughout south-east Asia in the 1990s by a Chinese baker called Yvonne Chen. who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.