Meanings
- A paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
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, →ISBN1 more example
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, →ISSNSynonyms: water roux, yudane
Synonyms & antonyms
nounA paste (a type of scald) made of flour cooked in water or milk used in breadmaking to improve the texture of bread.
Origin
Cite this entry
tangzhong. (n.d.). In WatkinsX Dictionary. Retrieved November 4, 2026, from https://dictionary.watkinsx.com/word/tangzhong
“tangzhong.” WatkinsX Dictionary, https://dictionary.watkinsx.com/word/tangzhong. Accessed November 4, 2026.
WatkinsX Dictionary, s.v. “tangzhong,” accessed November 4, 2026, https://dictionary.watkinsx.com/word/tangzhong.
Source: tangzhong on Wiktionary, CC BY-SA 4.0.