What is tangzhong in english?
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
What is tangzhong made of?
Tangzhong is a roux made with 1 part flour to 5 parts water, by weight. It is mixed together and cooked until the starches in the flour gelatinize and the mixture thickens. So in short tangzhong is cooked gelatinous mixture of flour and liquid. It’s also called a water roux since it’s traditionally made with water.
Which is better tangzhong or yudane?
Tangzhong turns into a sticky paste while yudane stays more like a piece of glutenous bread dough. Both improvers will make your bread more tender with a more open interior and they will make it stay softer for longer.