tangzhong

名词 n.

英文释义

名词 n.
  1. A paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
    — This bread’s feather-light texture comes from using a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen.

词源

Borrowed from Chinese 湯種 /汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.
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