Water roux, tangzhong or yu-dane (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. The flour is cooked at 65°C in the liquid which causes its starch to gelatinize. 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.
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- Julia Moskin (22 April 2014), "Japanese Milk Bread", New York Times
- Susan Jung (5 February 2018), "How to make fluffy cheese buns using the tangzhong roux technique", South China Morning Post
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