tangzhong

English

Etymology

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

Noun

tangzhong

  1. 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:
      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
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