Water roux

Water Roux or Tangzhong is a cooking technique used in breadmaking to create soft, fluffy bread. It involves cooking a portion of the flour and liquid (water or milk) in the recipe ahead of time to create a slurry (the roux), which is then cooled and added to the remaining ingredients. This method is often used in Asian baking, particularly in Japan and China.

History

The Water Roux method originated in Asia, particularly in Japan and China. It is also known as the Tangzhong method or Yudane method, depending on the specific technique used. The Tangzhong method involves cooking a small portion of the flour and water together to create a slurry, while the Yudane method involves pouring boiling water over flour and then letting it sit overnight.

Method

The Water Roux method begins by combining a small portion of the flour and liquid in a saucepan. This mixture is then heated and stirred until it thickens into a slurry. The slurry is then cooled and added to the remaining ingredients in the bread recipe. The pre-cooking process gelatinizes the starches in the flour, allowing them to retain more water and thus resulting in a softer, moister bread.

Benefits

The Water Roux method results in bread that is exceptionally soft and fluffy, with a slightly sweet flavor and a tender crumb. The bread also tends to stay fresh longer than bread made with traditional methods. This is because the gelatinized starches in the roux are able to retain more water, which helps to keep the bread moist.

Variations

While water is the most common liquid used to make the roux, other liquids such as milk can also be used. The type of flour used can also vary, with bread flour being the most common, but all-purpose flour can also be used.

See Also

• Breadmaking
• Japanese cuisine
• Chinese cuisine

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