Tangzhong
| Tangzhong | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 湯種 | ||||||||||||||
| Simplified Chinese | 汤种 | ||||||||||||||
| Literal meaning | hot water starter | ||||||||||||||
| |||||||||||||||
Tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), also known as a water roux or yu-dane (Japanese: 湯種, romanized: yu-dane)[1][2] is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.[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 "soup method".[4]
Technique
[edit]For 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.[4]
For tangzhong the flour is cooked at 65 °C (149 °F) in the liquid which causes its starch to gelatinize.[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 longer.[citation needed]
History
[edit]"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.[6][4] The technique was used to develop Japanese milk bread in the 20th century.[4]
The Pasco Shikishima Corporation (Japanese: 敷島製パン) was granted a patent in Japan for making bread using the yu-dane method in 2001.[7] The yu-dane method was then modified by Taiwanese pastry chef Yvonne Chen (Chinese: 陳郁芬), who published a book in 2007 called 65°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 author Christine 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]
See also
[edit]References
[edit]- ^ Bain, Jennifer (7 October 2015). "Learn to make Bake Code's goji berry roll". Toronto Star. Retrieved 19 September 2018.
- ^ 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.
- ^ "Tangzhong Makes Milk Bread Better—But Not for the Reason You Think". 16 February 2022.
- ^ a b c d Moskin, Julia (22 April 2014). "Japanese Milk Bread". The New York Times.
- ^ a b Hamel, P.J. (26 March 2018). "Introduction to tangzhong". King Arthur Baking Company. Retrieved 25 December 2021.
- ^ Friberg, Bo; Friberg, Amy Kemp (2002), The Professional Pastry Chef – Fundamentals of Baking and Pastry, Wiley, p. 145, ISBN 9780471359258,
Breads made by the scalding method have been eaten for centuries...
- ^ JP patent 3167692B2, Shibata Tadashi 柴田 太 & Kato Hironobu 加藤 博信, "Production of Bread パン類の製造方法", issued 2001-05-21, assigned to Pasco Shikishima Corporation 敷島製パン株式会社
- ^ Chen, Yvonne (2007). 65°C湯種麵包 (in Traditional Chinese). Taipei, Taiwan: Chi-Lin Publishing Company 旗林文化. ISBN 9789866881718.
- ^ Saffitz, Claire (21 May 2021). "For Better Bakes, Perfect This Versatile Dough". New York Times. Retrieved 11 December 2021.
- ^ Ho, Christine (2 March 2010). "Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法)". Christine’s Recipes. Retrieved 13 December 2021.
- ^ Ho, Christine. "Posts sorted by date for query tangzhong". Christine’s Recipes. Retrieved 13 December 2021.
- ^ McTernan, Cynthia Chen (13 September 2014). "Hokkaido Milk Bread". Food52. Retrieved 13 December 2021.
Further reading
[edit]
- Jung, Susan (5 February 2018). "How to make fluffy cheese buns using the tangzhong roux technique". South China Morning Post.
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