Tangzhong & Yudane: Explained | Which One is Best?

In your written recipe you wrote "water" instead of milk for the improver.

I know this is a bit OFF subject since we’re discussing our Tangzhong and all but you have a sexy voice!! Ok, back to baking!!

Have you tried this on a standard 5lb challah recipe ???

i have been using yudane for a long time, additionally i add about 3 tsp of honey into the yudane and keep it minimum for 5 hours before using them, i have evan kept them for 24 hours, taste improves. but the bread can only last up to 4 days max.

Thank you so very, very much for the experiment that will save us time from trial and error. I'll try both methods at my home, too. May God bless you!

Thanks for this detailed explanation. I didn’t realize the 2 dough Improvers were made differently. Nice tutorial.

I agree, Yuda e is easier to use.

I went into your comments and was going to make the recipe but 190 g of flour makes the smallest of loaves! Not realistic to make a loaf this small

I used Oberkulmer Rotkorn spelt breadflour Type 1050 using the yudane method, 30g boiling water and 30g flour, mine is not as firm as yours. Could it be the flourtype? Have you tried using Speltflour?

Incredible video

can these methods be used with soaker recipes?

I like these kind of informations. Thank you for sharing.

Calculating evaporation? Weigh it?

I thought tangzhong and udane were the same with one being Japanese, the other Chinese or Korean

Maby the gluten from the cooking are stronger during rising slowing it down. Maby give it 30 min more.

Beautifully made video. Thank you for this.

Thank you 🎉 Thank you ❤. I tried your experiment using Yudane & the bread turned out very well. I used the same method with a brioche recipe & made cinnamon & raisin spiral rolls. The result was amazing.

I use milk in my yudane bread.

Thank you...great systematic demonstrations

Hi! I'm wondering if I could incorporate tanzhong to pizza dough for a fluffier crust?

would you consider adding Poolish and yodane together in the same receipt of yeast bread|?

Agent 47 .. good to see your exceptional skills

Okay, I tried the Yudane. Great flavor in the bread, the butter and sugar gave it a light caramelized flavor. But something is wrong with my crumb. It might be under proved. My kitchen is 17℃ all day and much lower at night. It's has no air-bubbles at the bottom ⅓ of the slice. The top ²/₃ is even bubble with random large bubbles. 🤔 I am going to try a plane white dough.

😶 I haven't heard of either of these before. But I know the bread that would make an amazing pull-apart. I can fold in some cheese and tomato to make a lovely pull-apart. 😋 Your channel has all of the thing I don't know I needed to know all in one place. Thanks

Where can we find the written recipes, sir?

Excellent video!

Brilliant explanation! Thanks so much 🙏🙏🙏🤗👍👍👍

Charlie, YOU are my favorite dough improver. My baking has changed dramatically in the two weeks since I started watching your videos.

Loved it..

They look like sandwich bread! That's interesting. And the recipe is so much simpler than other sandwhich breads ive seen

Think I read that the yudane method activates the amylase in the flour, unlike the tangzhong method doesnt brcaise of the way it's heated. Can't remember or find the source now though. But maybe why the yudane loaf rose faster.

Wow!
Educational!
Thank you for sharing.
Greetings from Edith, a happy Subcriber
Kuala Lumpur , Malaysia

I tried your yudane recipe today. It turned out excellent! Thank you!

the japs are about rice; they know nothing about flour. Just ask the pow's they killed during ww2.

Hi ,how much yudane i have to use when i want to make a total 57% hydration pizza douch ? My dough ball contains oil ,water,yeast,salt and flour and the weight is 400gr.Thank you chef

I clicked on this video by accident but then you just jumped right into the content instead of blablabla in the beginning so I kept watching and I really liked your approach on this. so thank you for the good informations!

Wish there had been a control, same ingredients, no tangzhong or yudane. Still an awesome video.

I kind of miss the comparison to a regular bread... But nice video anyway.

Can Yudane or Tangzhou be also used for cold bulk fermentation breads? Can they be used in other types of bread? Thanks

Wonderful explanation, so clear and concise🎉. Thanks heaps for the learning! Really appreciate what you do, and God Bless🙏🙏🙏
How would a yudane texture fare with a rustic fermented bread?

I tried the Yudane method several times. It is difficult to hand-mix the Yudane into the dough completely. How to solve this problem?

I really liked how you tested tangzhong & yudane. Thank you for your video.

I'll try the yudane method but will use milk instead. Thank you for this insight

I love your channel! Never used either recipes but thank you for the comparison! I've learned so much on how to be a better baker from your channel. I believe in using quality ingredients and proofing time to produce similar or better quality bread without going through so many steps! Continue making videos, they are so informative!

Hello, have been looking to some of your video's and I must say all thing perfectly explained. Now I have two kids who cannot handle milk and gluten. The glutenfree breads you can buy in the store are generally very bad and extremely expensive.
Could you please make some Gluten and Milk free breads which taste nice and are soft and fluffy???
Kind regards,
Marcel

You've made a very persuasive case for the Yudane. I've read about the Tangzhong before and considered using it, but my bread doesn't need the help to get to the desired texture. I use all organic flours and they are superior in every way to the tainted conventionally harvested flours. The results speak for themselves. Wish I could share what that looks like! Cheers!

Thank you so much, I love the comparisons. By the way after watching this video I found a video that explains the science behind it and the best ratios according to research. Looks like Tangzhong is the same word Yudane but pronounced differently (same characters) and that the 1:1 has a scientific basis but the 1:5 doesn't. I don't want to share the link here until you say it's OK to do so. Thanks again. :)