| Change log entry 67629 | |
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| Processed by: | goldyn_chyld (2019-07-04 11:54:24 UTC) |
| Comment: |
<< review queue entry 64182 - submitted by 'richwarm' >> https://en.wikipedia.org/wiki/Water_roux https://www.youtube.com/watch?v=KNEYozbdP4Q https://www.chopstickchronicles.com/shokupan-japanese-fluffy-white-bread/ https://blog.kingarthurflour.com/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong/ https://blog.kingarthurflour.com/2018/03/26/introduction-to-tangzhong/ https://www.christinesrecipes.com/2010/03/tips-on-cooking-tangzhong.html https://baike.baidu.com/item/%E6%B1%A4%E7%A7%8D |
| Diff: |
+ 湯種 汤种 [tang1 zhong3] /water roux (aka tangzhong), a gelatinous paste made by heating a mixture of flour and water, used in breadmaking to produce a softer, fluffier loaf (loanword from Japanese 湯種 yudane)/ |