This bread’s feather-light texture comes from using a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen.
Source: wiktionary
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2 total sentences available.
This bread’s feather-light texture comes from using a tangzhong, or “water roux,” which originated in Japanese baking but was popularized throughout Asia and beyond by the Taiwanese pastry chef Yvonne Chen.
Source: wiktionary
It occurred to us that all of these tangzhong properties that were so useful in breadmaking might also be useful in cookies.
Source: wiktionary
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.