Water roux

milk bread made with a water roux

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.[3]

See also

References

  1. ↑ Bain, Jennifer (October 7, 2015). "Learn to make Bake Code's goji berry roll". Toronto Star. Retrieved September 19, 2018.
  2. ↑ Wija, Tantri (September 5, 2017). "New Korean bakery in Burro Alley offers East Asian-style treats and familiar favorites". Santa Fe New Mexican. Retrieved September 19, 2018.
  3. ↑ Julia Moskin (22 April 2014), "Japanese Milk Bread", New York Times

Further reading

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


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