Tangzhong: Difference between revisions
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'''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 [[starch gelatinization|gelatinize]]. This mixture then [[humectant|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.<ref name=NYT/> |
'''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 [[starch gelatinization|gelatinize]]. This mixture then [[humectant|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.<ref name=NYT/> |
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The technique was popularised by Chen Yu Fen in her book ''65°C湯種麵包'' (65°C Bread Doctor) which was first published in Taiwan around 2007.<ref name=SCMP/> |
The technique was popularised by Chen Yu Fen in her book ''65°C湯種麵包'' (65°C Bread Doctor{{dubious|reason=What!?|date=September 2018}}) which was first published in Taiwan around 2007.<ref name=SCMP/>{{failed verification|reason=This appears to be something like what the source says about the "popularity [being] widely attributed to Yvonne Chen, who wrote about it in a Chinese-language book" despite "supposedly originat[ing] in Japan"; none of the specifics about Taiwan, 2007, or the title of the book is verified in the source, and the account is actually quite different from what out article says.|date=September 2018}} |
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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 [[chewiness|chewy]].<ref name=WP/> |
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 [[chewiness|chewy]].<ref name=WP/>{{or inline|reason=This source appears to discuss rye bread without comparing it to Sino-Japanese yudane.|date=September 2018}} |
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==References== |
==References== |
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Revision as of 10:34, 16 September 2018
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
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