"tangzhong" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "zh",
        "3": "湯種",
        "tr": "tāngzhǒng"
      },
      "expansion": "Borrowed from Chinese 湯種／汤种 (tāngzhǒng)",
      "name": "bor+"
    },
    {
      "args": {
        "1": "en",
        "2": "ja",
        "3": "ゆだね",
        "tr": "yudane"
      },
      "expansion": "Japanese ゆだね (yudane)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "yudane"
      },
      "expansion": "Doublet of yudane",
      "name": "doublet"
    }
  ],
  "etymology_text": "Borrowed from Chinese 湯種／汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.",
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "tangzhong",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "Chinese terms with redundant transliterations",
          "parents": [
            "Terms with redundant transliterations",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Baking",
          "orig": "en:Baking",
          "parents": [
            "Cooking",
            "Food and drink",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Breads",
          "orig": "en:Breads",
          "parents": [
            "Foods",
            "Eating",
            "Food and drink",
            "Human behaviour",
            "All topics",
            "Human",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2021 May 21, Claire Saffitz, “For Better Bakes, Perfect This Versatile Dough”, in The New York Times, →ISSN:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2022, Paul Arguin, Chris Taylor, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats, The Countryman Press, →ISBN:",
          "text": "It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A paste of flour cooked in water or milk used in breadmaking to improve the texture of bread."
      ],
      "id": "en-tangzhong-en-noun-xfYJIC-D",
      "links": [
        [
          "flour",
          "flour"
        ],
        [
          "water",
          "water"
        ],
        [
          "milk",
          "milk"
        ],
        [
          "bread",
          "bread"
        ]
      ],
      "synonyms": [
        {
          "word": "water roux"
        },
        {
          "word": "yudane"
        }
      ]
    }
  ],
  "word": "tangzhong"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "zh",
        "3": "湯種",
        "tr": "tāngzhǒng"
      },
      "expansion": "Borrowed from Chinese 湯種／汤种 (tāngzhǒng)",
      "name": "bor+"
    },
    {
      "args": {
        "1": "en",
        "2": "ja",
        "3": "ゆだね",
        "tr": "yudane"
      },
      "expansion": "Japanese ゆだね (yudane)",
      "name": "der"
    },
    {
      "args": {
        "1": "en",
        "2": "yudane"
      },
      "expansion": "Doublet of yudane",
      "name": "doublet"
    }
  ],
  "etymology_text": "Borrowed from Chinese 湯種／汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.",
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "tangzhong",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "Chinese terms with redundant transliterations",
        "English countable nouns",
        "English doublets",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English nouns with unknown or uncertain plurals",
        "English terms borrowed from Chinese",
        "English terms derived from Chinese",
        "English terms derived from Japanese",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries",
        "en:Baking",
        "en:Breads"
      ],
      "examples": [
        {
          "ref": "2021 May 21, Claire Saffitz, “For Better Bakes, Perfect This Versatile Dough”, in The New York Times, →ISSN:",
          "text": "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.",
          "type": "quote"
        },
        {
          "ref": "2022, Paul Arguin, Chris Taylor, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats, The Countryman Press, →ISBN:",
          "text": "It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies.",
          "type": "quote"
        }
      ],
      "glosses": [
        "A paste of flour cooked in water or milk used in breadmaking to improve the texture of bread."
      ],
      "links": [
        [
          "flour",
          "flour"
        ],
        [
          "water",
          "water"
        ],
        [
          "milk",
          "milk"
        ],
        [
          "bread",
          "bread"
        ]
      ],
      "synonyms": [
        {
          "word": "water roux"
        },
        {
          "word": "yudane"
        }
      ]
    }
  ],
  "word": "tangzhong"
}