noun
tangzhong; water roux; yudane
A gelatinous paste made by heating flour and water, used in breadmaking to create softer, moister bread. The term is common in Japanese baking contexts.
湯種を使うと、パンがふわふわに仕上がります。
Using yudane makes the bread turn out fluffy.
このレシピでは湯種を前日に作っておきます。
In this recipe, you prepare the tangzhong the day before.