Tangzhong & Yudane Explained, Bread Improvers - ChainBaker
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What is Tangzhong vs Yudane dough? Japanese bread-making methods
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Yudane and Tangzhong: Bread-Baking Techniques for Ultraplush Bread | America's Test Kitchen
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americastestkitchen.com
The Tangzhong method is a technique I use in my baking (especially for soft breads like milk bread or sandwich loaves) that involves cooking a portion of the flour and liquid into a roux or paste before adding it to the rest of the dough. This method originates from East Asian baking, particularly from Japanese yudane and Chinese tangzhong methods. 🌾 What It Is: Tangzhong is a cooked mixture of: • 1 part flour • 5 parts liquid (water, milk, or a mix) This mixture is gently heated to about 149°F
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