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.
Using yudane makes the bread turn out fluffy.
In this recipe, you prepare the tangzhong the day before.
From 湯 (hot water) and 種 (seed, starter). The term refers to a flour-and-water starter paste used in breadmaking.