Water roux

milk bread made with a water roux

Water roux (Japanese: 湯種, romanized: yu-dane; Chinese: 湯種; pinyin: tāngzhǒng)^[1][2] is a paste of flour cooked in water or milk which is used to improve the texture of bread, making it soft and fluffy. For yu-dane the flour is mixed with an equal weight of boiling water poured over it. However, "scalding" flour, especially rye flour, for baking is a technique that has been used for centuries. 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.^[3] For tangzhong the flour is cooked at 65 °C (149 °F) in the liquid which causes its starch to gelatinize. The gelatinized roux is generally used at a moderate temperature and apparently also contributes to slightly greater rise during baking.

See also[]

• Roux

References[]

Further reading[]

• Jung, Susan (5 February 2018). "How to make fluffy cheese buns using the tangzhong roux technique". South China Morning Post.

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