Tangzhong

Batch Size:
Yield:

Tangzhong

AmountIngredient
All-purpose Flour
Water
Scaled ingredient total600 g

Prep Method 3

  1. 1.Whisk the flour and water together in a saucepan.
  2. 2.Cook over medium-low heat, stirring constantly, until thickened and the mixture reaches 65 °C.
  3. 3.Remove from the heat, cover the surface directly, and cool before using.

U of M Equivalency

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Recipe Cost

There is not enough information to calculate cost. Please verify the below:
  • This recipe and all its sub-recipes must include Total Yield
  • All ingredients in this recipe and its sub-recipes must be defined
  • All ingredients in this recipe and its sub-recipes must have a purchase cost
  • All ingredients in this recipe and its sub-recipes must have the needed unit conversion to convert from the unit in the recipe to the purchase unit
  • If this recipe exists in multiple concepts or locations, there is a cost at each concept/location

Ingredient and sub-recipe costs used to calculate this recipe.

Ingredient / Sub-Recipe ( | )Cost
All-purpose Flour$0.1049
Purchase item nameGreat Value All-Purpose Enriched Bleached Wheat Flour, 5 lb Bag
Purchase cost$2.38
Purchase unit5 pound
Date added2025-11-26
Item ID #10403017
Vendorwalmart
WaterThis ingredient is not yet set with a purchase cost and unit—
Total Yield600 g
Total Cost$0.1049
Cost Per G:$0.0002

Partial estimate; unpriced ingredients are excluded. 17% of ingredient weight is priced.

1 costing issue
  • Water: no active USD purchase price with a convertible package size

Nutrition label

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Serving sizeDefine the amount represented by one serving.
Label requirements
  • Enter an explicit serving size and unit.
Ingredients2 of 2 connected
Ingredient / RecipeUSDA IngredientYield after cookingNet Weight
All-purpose FlourFlour, wheat, all-purpose, unenriched, unbleached
100.00%
100g
Waterwater
100.00%
500g

Draft calculation · 100% mapped. Scaled batch: 362 kcal. Nutrition and allergen analysis must be professionally verified before regulatory use.

Additional details

  • The theoretical yield assumes no measured cooking loss; replace it with an observed finished weight when available.