Tangzhong

For {{lang|ja-Latn|yu-dane}} the flour is mixed with an equal weight of boiling water poured over it. 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.{{cite news |url=https://cooking.nytimes.com/recipes/1016275-japanese-milk-bread |title=Japanese Milk Bread |first=Julia |last=Moskin |date=22 April 2014 |work=The New York Times |url-access=limited }}

For {{lang|zh-Latn|tangzhong}} the flour is cooked at {{convert|65|°C}} in the liquid which causes its starch to gelatinize.{{cite web | url=https://www.kingarthurbaking.com/blog/2018/03/26/introduction-to-tangzhong | title=Introduction to tangzhong | first=P.J. | last=Hamel | work=King Arthur Baking Company | date=March 26, 2018 | access-date=December 25, 2021 }} The gelatinized roux is generally used at a moderate temperature and apparently also contributes to slightly greater rise during baking.{{Cn|date=December 2024}}

The gelatinized flour is more stable than normal bread dough, which normally tends to crystallize, creating stale bread. Because the water roux blocks that process the bread keeps longer.{{Cn|date=December 2024}}

"Scalding" flour, especially rye flour, for baking is a technique that has been used for centuries and is traditional in China to make steamed buns.{{r|PPC}} The technique was used to develop Japanese milk bread in the 20th century.

The Pasco Shikishima Corporation ({{langx|ja|敷島製パン}}) was granted a patent in Japan for making bread using the {{lang|ja-Latn|yu-dane}} method in 2001.{{cite patent | country=JP | number=3167692B2 | status=patent | title=Production of Bread {{lang|ja|パン類の製造方法}} | invent1=Shibata Tadashi 柴田 太 | invent2=Kato Hironobu 加藤 博信 | assign1=Pasco Shikishima Corporation 敷島製パン株式会社 | gdate=2001-05-21}} The {{lang|ja-Latn|yu-dane}} method was then modified by Taiwanese pastry chef Yvonne Chen ({{zh|t=陳郁芬}}), who published a book in 2007 called 65°C Bread Doctor ({{lang-zh|t=65°C 湯種麵包}}), borrowing the Japanese term {{lang|ja|湯種}} directly.{{cite book | title=65°C湯種麵包 | last=Chen | first=Yvonne | isbn=9789866881718 | publisher=Chi-Lin Publishing Company 旗林文化 | location=Taipei, Taiwan | date=2007 | language=zh-hant}} This book popularized the technique throughout Asia.{{cite news | url=https://www.nytimes.com/2021/05/21/dining/enriched-bread-dough-recipe.html | title=For Better Bakes, Perfect This Versatile Dough | first=Claire | last=Saffitz | work=New York Times | url-access=limited | date=May 21, 2021 | access-date=December 11, 2021}}

In 2010, food author Christine Ho first wrote about the technique in English, using the Mandarin pronunciation of {{lang|zh|湯種}}, tangzhong ({{IPAc-cmn|t|ang|1|.|zh|ong|3}}).{{cite web | url=https://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html | title=Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法) | first=Christine | last=Ho | work=Christine’s Recipes | date=2010-03-02 | access-date=2021-12-13}} She subsequently wrote more than twenty recipes using the method,{{cite web | url=https://en.christinesrecipes.com/search?q=tangzhong&max-results=30&start=0&by-date=true | title=Posts sorted by date for query tangzhong | first=Christine | last=Ho | work=Christine’s Recipes | access-date=2021-12-13}} which helped popularize the technique in the English-speaking world.{{cite web | url=https://food52.com/recipes/30962-hokkaido-milk-bread | title=Hokkaido Milk Bread | first=Cynthia Chen | last=McTernan | work=Food52 | date=September 13, 2014 | access-date=2021-12-13}}

• Roux

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{{citation |page=145 |title=The Professional Pastry Chef – Fundamentals of Baking and Pastry |first1=Bo |last1=Friberg |first2=Amy Kemp |last2=Friberg |year=2002 |isbn=9780471359258 |publisher=Wiley |quote=Breads made by the scalding method have been eaten for centuries...}}

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• {{cite news |url=https://www.scmp.com/magazines/post-magazine/food-drink/article/2131518/how-make-fluffy-cheese-buns-using-tangzhong-roux |work=South China Morning Post |title=How to make fluffy cheese buns using the tangzhong roux technique |first=Susan |last=Jung |date=5 February 2018 }}

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Category:Baking

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