Tangzhong

Tangzhong (Chinese; pinyin), gape e itsiwe jaaka metsi roux kgotsa yu-dane (Japanese) ke Bain, Jennifer (7 October 2015). "Learn to make Bake Code's goji berry roll". Toronto Star. Retrieved 19 September 2018.Wija, Tantri (5 September 2017). "New Korean bakery in Burro Alley offers East Asian-style treats and familiar favorites". The Santa Fe New Mexican. Retrieved 19 September 2018.sere se se dirilweng ka bupi jo bo apeilweng mo metsing kgotsa mo mashing go fitlha go 65 °C (149 °F) se se dirisiwang go tokafatsa popego ya borotho le go oketsa nako e e tsewang ke borotho gore bo se ka jwa swaba."Tangzhong Makes Milk Bread Better—But Not for the Reason You Think". 16 February 2022. 

Tangzhong ke jeli, e e thusang go dira gore dithoro tsa korong mo borothong di nne di tlhomame, go thibela gore di se ka tsa boa tsa nna dikrisetale gape e leng sone selo se segolo se se bakang gore borotho bo se ka jwa gola. Ditlhaka tsa Se-China tsa mokgwa ono di ranola lefoko leno e le "mokgwa wa sopo".Moskin, Julia (22 April 2014). "Japanese Milk Bread". The New York Times.

 Mefuta 
Go dira yu-dane go tswakanngwa boupe le metsi a a belang a a lekanang le jone a a tshelwang mo go jone. Motswako ono o boloka bongola gore, fa o tsenngwa mo motswakong wa senkgwe, bupi bo bake ka popego e e boleta, e e borethe mme senkgwe se bo se nna lobaka lo loleelenyana.Moskin, Julia (22 April 2014). "Japanese Milk Bread". The New York Times.

For tangzhong the flour is cooked at 65 °C (149 °F) in the liquid which causes its starch to gelatinize. Hamel, P.J. (26 March 2018). "Introduction to tangzhong". King Arthur Baking Company. Retrieved 25 December 2021.gelatinised roux gantsi e dirisiwa ka themperetšha e e lekanetseng mme go lebega e thusa go oketsa go butswa go sekae ka nako ya go baka. 

Bupi jono jo bo dirilweng ka gelatine bo tlhomame go feta bupi jo bo tlwaelegileng jwa borotho, jo gantsi bo kgonang go fetoga go nna dikgapetla, bo dira gore borotho bo nne botlhaswa. Ka gonne metsi a a dirisiwang go dira borotho a dira gore bo nne lobaka lo loleele.

 Histori 
"Scalding" flour, especially rye flour, for baking is a technique that has been used for centuries and is traditional in China to make steamed buns.  Scalding "flour, especially rye flour, for baking is a technique that has been used for centuries and is traditional in China to make steamed buns. Moskin, Julia (22 April 2014). "Japanese Milk Bread". The New York Times.

"Scalding" flour, especially rye flour, for baking is a technique that has been used for centuries and is traditional in China to make steamed buns.  Mokgwa ono o ne wa dirisiwa go dira borotho jwa lebese jwa Sejapane mo ngwagakgolong wa bo20. Khampani ya Pasco Shikishima Corporation (Japanese) e ne ya fiwa tetla ya go dira borotho ka go dirisa mokgwa wa yu-dane ka 2001. Mokgwa wa yu-dane o ne wa fetolwa ke Yvonne Chen (Chinese), yo o gatisitseng buka ka 2007 e e bidiwang 65°C Bread Doctor (Chinese), a adimile lefoko la Sejapane 湯種 ka tlhamalalo. Buka eno e ne ya dira gore mokgwa ono o itsege thata go ralala Asia.

 Metswedi