Water roux

Water roux (Japanese: 湯種, romanized: yu-dane, Chinese: 湯種; pinyin: tāngzhǒng)[1][2] 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 yu-dane method was first developed by a Japanese, Mitsuo Ayano, and a more efficient tangzhong method was developed by a Taiwanese, Yvonne Chen. For yu-dane the flour is mixed with an equal weight of boiling water poured over it. However, "scalding" flour, especially rye flour, for baking is a technique that has been used for centuries. 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] For tangzhong the flour is cooked at 65°C in the liquid which causes its starch to gelatinize. When the gelatinized roux is refrigerated it apparently also contributes to slightly greater rise during baking.

milk bread made with a water roux

See also

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

Further reading


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