Tangzhong
Water roux or tangzhong (soup starter) is a paste of flour cooked in water or milk which is used to improve the texture of bread, making it soft and fluffy. The flour is cooked at 65°C in the liquid which causes its starch to gelatinize. This mixture then holds moisture so that, when it is added to a bread mix, the dough bakes with a soft, fluffy texture and the bread then keeps for longer.[1]
The technique was popularised by Chen Yu Fen in her book 65°C湯種麵包 (65°C Bread Doctor[dubious – discuss]) which was first published in Taiwan around 2007.[2][failed verification]
A similar technique is traditionally used in Europe to make rye bread. The flour is scalded with boiling water to gelatinize it and so make it chewy.[3][original research?]
References
- ^ Julia Moskin (22 April 2014), "Japanese Milk Bread", New York Times
- ^ Susan Jung (5 February 2018), "How to make fluffy cheese buns using the tangzhong roux technique", South China Morning Post
- ^ Jane Touzalin (15 June 2016), "Why are some rye breads scalded?", Washington Post
This bread-related article is a stub. You can help Wikipedia by expanding it. |