Tangzhong
Water roux (Chinese: tangzhong, Japanese: yu-dane)[1][2] (湯種) is a paste of flour cooked in water or milk which is used to improve the texture of bread, making it soft and fluffy. For tangzhong the flour is cooked at 65°C in the liquid which causes its starch to gelatinize. For yudane the flour is mixed with an equal weight of boiling water poured over it. This mixture then holds moisture so that, when it is added to a bread mix, the dough bakes with a soft, fluffy texture and the bread then keeps for longer.[3] When the gelatinized roux is refrigerated it apparently also contributes to slightly greater rise during baking.
See also
References
- ^ Bain, Jennifer (7 October 2015). "Learn to make Bake Code's goji berry roll". Toronto Star. Retrieved 19 September 2018.
- ^ Wija, Tantri (5 September 2017). "New Korean bakery in Burro Alley offers East Asian-style treats and familiar favorites". The Santa Fe New Mexican. Retrieved 19 September 2018.
- ^ Moskin, Julia (22 April 2014). "Japanese Milk Bread". New York Times.
Further reading
- Jung, Susan (5 February 2018). "How to make fluffy cheese buns using the tangzhong roux technique". South China Morning Post.
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