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Tangzhong
Tangzhong is the Chinese term for pre-cooking on the stove some of the flour and liquid in a bread recipe, similar to making a roux. This is done with anywhere from 4 to 10% of the flour in a bread recipe. The tangzhong flour-to-liquid ratio is usually around 1:5. Similar to yudane, this process gelatinizes the starches in the dough and allows it to hold more moisture. The bread stays soft and resists staling for longer.
Tangzhong