Tangzhong
Technique of making yeast dough
Nº Q11563774 ★★
Uncommon · History
Tangzhong
Technique of making yeast dough
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng; [tʰáŋʈʂʊ̌ŋ]), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane; [jɯ̟da̠ne̞]) is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale. Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent recrystallization which is the main cause of staling.
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From Wikipedia
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng; [tʰáŋʈʂʊ̌ŋ]), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane; [jɯ̟da̠ne̞]) is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale. Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent recrystallization which is the main cause of staling. The Chinese characters for the technique translate to "hot water seed".
Text: Wikipédia, CC BY-SA 4.0. · Image: Ywoel Hu8ejeal (CC BY-SA 4.0) ·
