Step 1

In a sauce pan mix the water and flour. Stir well and combine them. Make sure that there are no lumps.

Step 2

Turn on the heat and allow the mixture to cook on medium heat stirring continuously until the roux thickens and you see traces in the mixture as you stir.

Step 3

Turn the heat off at this point. It will take only 2-3 minutes approximately.

Step 4

The mixture should be cooked at medium heat. If using thermometer the temperature should be 149°F or 65°C.

Step 5

Transfer to a dry bowl and cover it with cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface.

Step 6

Allow to cool down completely before adding the the dough mixture.

Step 7

If not using the tangzhong immediately, cover it and refrigerate. This can be used within 2-3 days.