JMdictDB - Japanese Dictionary DatabaseEntriesSearch | Advanced Search | New Entry | Submissions | Help |
| 1. |
[n]
▶ tangzhong ▶ water roux ▶ yudane ▶ [expl] gelatinous paste made by heating a mixture of flour and water, used in breadmaking |
|
| 2. | A 2019-08-01 07:16:43 Jim Breen <...address hidden...> | |
| Comments: | Reorganize & trim. |
|
| Diff: | @@ -12 +12,4 @@ -<gloss>tangzhong (also known as "water roux" or "yudane"), a gelatinous paste made by heating a mixture of flour and water, used as an ingredient in breadmaking to produce a softer, fluffier loaf</gloss> +<gloss>tangzhong</gloss> +<gloss>water roux</gloss> +<gloss>yudane</gloss> +<gloss g_type="expl">gelatinous paste made by heating a mixture of flour and water, used in breadmaking</gloss> |
|
| 1. | A* 2019-08-01 05:08:45 Richard Warmington <...address hidden...> | |
| Refs: | Invented in Japan, but apparently known in English most commonly by its Chinese name, tangzhong. I think a Chinese person wrote an English-language cookbook using the word "tangzhong" and that popularised it. My wife has used it in breadmaking. You have to heat the flour and water very gently just to the point where it gelatinises. Bread made with tangzhong has superior keeping qualities. https://ja.wikipedia.org/wiki/湯種 https://en.wikipedia.org/wiki/Water_roux https://www.youtube.com/watch?v=KNEYozbdP4Q https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/ https://blog.kingarthurflour.com/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong/ https://blog.kingarthurflour.com/2018/03/26/introduction-to-tangzhong/ https://www.christinesrecipes.com/2010/03/tips-on-cooking-tangzhong.html |
|