Display title | Tang zhong |
Default sort key | Tang zhong |
Page length (in bytes) | 2,969 |
Namespace ID | 0 |
Page ID | 81707 |
Page content language | en-gb - British English |
Page content model | wikitext |
Indexing by robots | Allowed |
Number of redirects to this page | 0 |
Counted as a content page | Yes |
Edit | Allow all users (infinite) |
Move | Allow all users (infinite) |
Page creator | JuliaBalbilla (talk | contribs) |
Date of page creation | 07:56, 4 May 2013 |
Latest editor | JuliaBalbilla (talk | contribs) |
Date of latest edit | 12:04, 6 February 2015 |
Total number of edits | 4 |
Total number of distinct authors | 2 |
Recent number of edits (within past 90 days) | 0 |
Recent number of distinct authors | 0 |
Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title ) This attribute controls the content of the <title> element. | Tang zhong: Cooking Wiki |
Article description: (description ) This attribute controls the content of the description and og:description elements. | Tang zhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the |
Keywords: (keywords ) This attribute controls the content of the keywords and article:tag elements. | - #tangzhong #flour #bread #thermometer #thermomix #dough #breadandbaking #knead
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