Water roux

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milk bread made with a water roux

Water roux (Japanese: 湯種, romanizedyu-dane; Chinese: 湯種; pinyin: tāngzhǒng)[1][2] 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 yu-dane the flour is mixed with an equal weight of boiling water poured over it. However, "scalding" flour, especially rye flour, for baking is a technique that has been used for centuries. 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] For tangzhong the flour is cooked at 65 °C (149 °F) in the liquid which causes its starch to gelatinize. When the gelatinized roux is refrigerated it apparently also contributes to slightly greater rise during baking.

See also[edit]


  1. ^ Bain, Jennifer (7 October 2015). "Learn to make Bake Code's goji berry roll". Toronto Star. Retrieved 19 September 2018.
  2. ^ 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.
  3. ^ Moskin, Julia (22 April 2014). "Japanese Milk Bread". The New York Times.

Further reading[edit]