湯ゆ種だね

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.

• 湯ゆ種だねを使つかうと、パンがふわふわに仕し上あがります。

  Using yudane makes the bread turn out fluffy.

• このレシピでは湯ゆ種だねを前ぜん日じつに作つくっておきます。

  In this recipe, you prepare the tangzhong the day before.