| 释义 |
- See also
- References
- Further reading
Water roux, tangzhong or yu-dane[1][2] (湯種) 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.See alsoReferences1. ^{{cite web | last=Bain | first=Jennifer | title=Learn to make Bake Code’s goji berry roll | website=Toronto Star | date=October 7, 2015 | url=https://www.thestar.com/life/food_wine/2015/10/07/learn-to-make-bake-codes-goji-berry-roll.html | access-date=September 19, 2018}}
2. ^{{cite web | last=Wija | first=Tantri | title=New Korean bakery in Burro Alley offers East Asian-style treats and familiar favorites | website=Santa Fe New Mexican | date=September 5, 2017 | url=http://www.santafenewmexican.com/life/taste/new-korean-bakery-in-burro-alley-offers-east-asian-style/article_cd818693-3176-514c-bc7f-6e842da800e5.html | access-date=September 19, 2018}}
}}Further reading- {{citation |url=https://www.scmp.com/magazines/post-magazine/food-drink/article/2131518/how-make-fluffy-cheese-buns-using-tangzhong-roux |newspaper=South China Morning Post |title=How to make fluffy cheese buns using the tangzhong roux technique |author=Susan Jung |date=5 February 2018}}
{{bread-stub}} 1 : Baking |