tangzhong

English

Borrowed from Chinese 湯種／汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.

tangzhong

单词	tangzhong
释义	tangzhong English Etymology Borrowed from Chinese 湯種／汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane. Noun tangzhong A paste of flour cooked in water or milk used in breadmaking to improve the texture of bread. Synonyms: water roux, yudane 2021 May 21, Claire Saffitz, “For Better Bakes, Perfect This Versatile Dough”, in The New York Times‎, ISSN 0362-4331: This bread’s feather-light texture comes from using a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen. 2022, Paul Arguin; Chris Taylor, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats‎, The Countryman Press, →ISBN: It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies. Further reading tangzhong on Wikipedia.Wikipedia
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