Water roux
thumb|right|Milk bread made with a water roux
Key facts
- Chinese.t
- 湯種
- Chinese.s
- 汤种
- Chinese.l
- hot water seed
- Chinese.p
- tāngzhǒng
- Chinese.bpmf
- ㄊㄤ ㄓㄨㄥˇ
- Chinese.y
- tōng júng
- Chinese.j
- tong¹ zung²
- Chinese.order
- ts
- Chinese.romaji
- yudane
via Wikipedia infobox
Article
5 sectionsContents
- Technique
- History
- See also
- References
- Further reading
thumb|right|Milk bread made with a water roux
Tangzhong (; ), also known as a water roux or yu-dane (; ) is a paste of flour cooked in water or milk to over which is used to improve the texture of bread and increase the amount of time it takes to stale.