tangzhong
tangzhong noun: a paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
Noun
tangzhong
- A paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
- This bread’s feather-light texture comes from using a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen.2021 May 21, Claire Saffitz, “For Better Bakes, Perfect This Versatile Dough”, in The New York Times, →ISSN
- It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies.2022, Paul Arguin, Chris Taylor, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats, The Countryman Press, →ISBN
- Synonyms:
- water roux, yudane
Synonyms of tangzhong
Origin of tangzhong
Borrowed from Chinese 湯種 /汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.
Questions about tangzhong
- What does tangzhong mean?
- Tangzhong means a paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
- What part of speech is tangzhong?
- Tangzhong is a noun.
Words near tangzhong in the dictionary
Source and license
Adapted from Wiktionary: tangzhong (page history and authors). Text available under the Creative Commons Attribution-ShareAlike 4.0 license. Word.ws reformatted the entry and added links. Wiktionary data of 2026-09-02.
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Cite this entry: “tangzhong.” Word.ws, https://word.ws/tangzhong. Based on Wiktionary, CC BY-SA 4.0.