| Tangzhong | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 湯種 | ||||||||||||||
| Simplified Chinese | 汤种 | ||||||||||||||
| Literal meaning | hot water seed | ||||||||||||||
| |||||||||||||||
Tangzhong (Chinese:湯種;pinyin:tāngzhǒng;[tʰáŋʈʂʊ̌ŋ]), also known as awater roux oryu-dane (Japanese:湯種,romanized: yu-dane;[jɯ̟da̠ne̞])[1][2] is a paste offlour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture ofbread and increase the amount of time it takes tostale.[3]
Tangzhong is a gel, which helps stabilize the wheat starches in the bread, to prevent recrystallization which is the main cause of staling. The Chinese characters for the technique translate to "hot water seed".[4]
Foryu-dane the flour is mixed with an equal weight of boiling water poured over it. This mixture thenholds moisture so that, when it is added to a bread mix, thedough bakes with a soft, fluffy texture and the bread then keeps for longer.[4]
Fortangzhong the flour is cooked at 65 °C (149 °F) in the liquid which causes itsstarch togelatinize.[5] The gelatinized roux is generally used at a moderate temperature and apparently also contributes to slightly greater rise during baking.[citation needed]
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 for longer.[citation needed]
"Scalding" flour, especiallyrye flour, for baking is a technique that has been used for centuries and is traditional in China to makesteamed buns.[6][4] The technique was used to developJapanese milk bread in the 20th century.[4]
ThePasco Shikishima Corporation (Japanese:敷島製パン) was granted a patent in Japan for making bread using theyu-dane method in 2001.[7] Theyu-dane method was then modified by Taiwanese pastry chefYvonne Chen (Chinese:陳郁芬), who published a book in 2007 called65°C Bread Doctor (Chinese:65°C 湯種麵包), borrowing the Japanese term湯種 directly.[8] This book popularized the technique throughout Asia.[5][9]
In 2010, food authorChristine Ho first wrote about the technique in English, using the Mandarin pronunciation of湯種,tangzhong ([tʰáŋ.ʈʂʊ̀ŋ]).[10] She subsequently wrote more than twenty recipes using the method,[11] which helped popularize the technique in the English-speaking world.[12]
Breads made by the scalding method have been eaten for centuries...
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