water roux (aka tangzhong), a gelatinous paste made by heating a mixture of flour and water, used in breadmaking to produce a softer, fluffier loaf (loanword from Japanese 湯種 yudane)
trad. 湯種
Also written 湯種【tāng zhǒng】
Characters in this word
2汤
Strokes: KanjiVG, CC BY-SA 3.0
surname Tang
- Pinyin
- Tāng
- Traditional
- 湯
- Strokes
- 6
- Frequency
- 3808 of 2500
种
Strokes: KanjiVG, CC BY-SA 3.0
seed, species, kind, type, classifier for types, kinds, sorts
- Pinyin
- zhǒng
- Traditional
- 種
- Strokes
- 9
- Frequency
- 2113 of 2500