"tangzhong" meaning in English

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        "tr": "tāngzhǒng",
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        "3": "ゆだね",
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  "etymology_text": "Borrowed from Chinese 湯種／汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.",
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          "name": "Baking",
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          "name": "Breads",
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        {
          "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.",
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        {
          "ref": "2022, Paul Arguin, Chris Taylor, Fabulous Modern Cookies: Lessons in Better Baking for Next-Generation Treats, The Countryman Press",
          "text": "It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies.",
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        "A paste of flour cooked in water or milk used in breadmaking to improve the texture of bread."
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          "flour",
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          "water",
          "water"
        ],
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          "milk",
          "milk"
        ],
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          "bread",
          "bread"
        ]
      ],
      "synonyms": [
        {
          "word": "water roux"
        },
        {
          "word": "yudane"
        }
      ]
    }
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  "word": "tangzhong"
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  "etymology_text": "Borrowed from Chinese 湯種／汤种 (tāngzhǒng), from Japanese ゆだね (yudane). Doublet of yudane.",
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          "water",
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        {
          "word": "water roux"
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        }
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  "word": "tangzhong"
}