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Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane) [1] [2] 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.
The tangzhong is prepared and cooled, then mixed with the remaining ingredients and kneaded to form a soft, sticky dough which is often divided and formed into multiple rolls and placed crosswise into loaf pans to rise before baking, resulting in a unique appearance. [2] Commercial producers typically bake it in a Pullman-style pan.
Tangzhuang (Chinese: 唐裝; pinyin: Tángzhuāng; lit. 'Chinese suit'), sometimes called Tang suit, [1]: 50 is a kind of Chinese jacket with Manchu origins and Han influences, characterized with a mandarin collar closing at the front with frog buttons.
In China, letters of the English alphabet are pronounced somewhat differently because they have been adapted to the phonetics (i.e. the syllable structure) of the Chinese language.
The national pronunciation approved by the Commission on the Unification of Pronunciation was later customarily called the Old National Pronunciation (老國音). Although declared to be based on Beijing pronunciation, it was actually a hybrid of northern and southern pronunciations. The types of tones were specified, but not the tone values.
However, pronunciation varies widely among speakers, who may introduce elements of their local varieties. Television and radio announcers are chosen for their ability to affect a standard accent. Elements of the sound system include not only the segments—e.g. vowels and consonants—of the language, but also the tones applied to each syllable ...
Tangzhong, a water roux, is sometimes used to keep the bread soft over long periods of time and aids in improving the texture of the bao. An alternative version of the steamed char siu bao is a baked version. While the dough is very similar, the baked char siu bao is more similar to a baked bun with the same char siu filling. It is often coated ...
官話字母; Guānhuà zìmǔ, developed by Wang Zhao (1859–1933), was the first alphabetic writing system for Chinese developed by a Chinese person. This system was modeled on Japanese katakana, which he learned during a two-year stay in Japan, and consisted of letters that were based on components of Chinese characters.