tangzhong en · NOUN
Etymology
Borrowed from Chinese 湯種 /汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.
Meanings
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A paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies.
2022, Paul Arguin, Chris Taylor, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats, The Countryman Press, →ISBN: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.
2021 May 21, Claire Saffitz, “For Better Bakes, Perfect This Versatile Dough”, in The New York Times, →ISSN: