#tangzhong
Live, measured metrics for the hashtag #tangzhong from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #tangzhong
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · fosstodon.org (Mastodon public tags API) · fetched 2026-09-27 06:02 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · fosstodon.org (Mastodon public search API) · fetched 2026-09-27 06:02 UTCNo related tags with measured usage found for #tangzhong.
Live pulse
measured · fosstodon.org (Mastodon tag timeline) · fetched 2026-09-27 06:02 UTCEverything below is measured over the latest 7 public posts (spanning ~53313 hours).
Posting hours (UTC)
Languages: English (7)
Avg boosts / post: 0.1
Top of the latest posts
Sunday’s sourdough prep hot out of the oven this afternoon after the overnight cold proof. There’s a number of things in these loaves that didn’t turn out as I intended. The bread should still taste good, though. I haven’t been baking latel
So I'm reading about a method used to make softer and longer lasting homemade bread, from Japan, calld tangzhong. And it involves taking a little liquid and flour from the bread recipe, and boiling it into gel, and mixing that back in. Appa
The picture doesn’t do this loaf justice. I have to wait at least an hour to cut it 😢. #tangzhong #sourdough #MySourdoughJourney #sourdoughlife #FDT
What “tangzhong” means
WikipediaTangzhong, also known as a water roux or yu-dane is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread and increase the amount of time it takes to stale.
“Tangzhong” on Wikipedia (CC BY-SA) →#tangzhong across platforms
every network with a public tag surfaceFollow #tangzhong straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/tangzhong