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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. [3]
Homebaked milk bread. The dough is enriched and is created using a tangzhong, a type of roux. [1] The use of the tangzhong helps keep the bread fresh for a longer period. [10] Typical ingredients include flour, whole milk, butter, yeast, salt, sugar and often eggs. [2]
Most often used in bread-making, the tangzhong method is a technique in which a small portion of the flour in a recipe is combined with a liquid (usually either milk and/or water) and cooked until ...
A soft white milk bread made with a tangzhong and commonly found in Asian bakeries. [12] Shotis puri: Yeast bread Georgia: Made of white flour and shaped like a canoe rowboat baked in tandoor. Shuangbaotai: Dough bread Taiwan: Chewy fried dough bread containing large air pockets on the inside and a crisp crust on the outside.
Bedouin tribes travel light in Egypt’s vast deserts, carrying sacks of wheat flour to make each day’s bread in the campfire. While some Bedouin breads are baked on hot metal sheets, libba is ...
The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour.
[3] [4] This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread. 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.
It involves topping bread with a shortcut egg-yogurt “custard” to create a slightly sweet, fancy-ish dessert with barely any effort. The choices of toppings are ripe for your imagination.