Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam

Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you an easy trick to moist bread that keeps for days: Tangzhong.

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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[joshuahowell]

Warning about the rolls: I made them for a family gathering, and now I am required to bring them every time.

[davidhalldurham]

Absolutely fascinating! This could have gone on for another hour and I would have enjoyed every minute. I always enjoy Lan. She is clearly very intelligent and organized. She's a natural teacher.

[chiaradamore-klaiman]

“And by approximately, I mean exactly” is it any wonder that Lan is a phenomenal baker? Her instructions are just so clearly explained and well thought out.

[VastlyGames]

This is one of my favorite Youtube shows now. Lan Lam's details and the science behind what is happening is really helpful.

[BigBoi]

Every time I see this chef's face in the thumbnail I click and I know she's about to absolutely blow my mind with an interesting technique. I love all her videos so much.

[jeremyschmaltz]

Lan Lam is such a treasure and gift to the world. Every time I thumb through an issue of Cook's Illustrated, and I see her name come up, I immediately hone in on the recipe and learn everything I can. Thank you, Lan, for everything you continue to give to us!

[MissJubilee]

Basic percentages (not found on the recipe website) start at 2:14: Measure out 5-10% 0f the total flour, weigh it, then multiply the weight by 5 and add that much of the pre-measured water for the recipe. The website also says to microwave in 20-second bursts, so that’s the alternative to using the stovetop.

[carolrosenberg]

This new video series in the best ATK has to offer. Lan Lam is so good, smart, entertaining and engaging. I’ve not made the dinner rolls, but the tangzhong sticky buns are a family favorite.

[dougachterberg]

Unbelievable, both you and Kenji are reversing everything I have learned through the years. Thank you.

[maggiew]

Can't believe I am as old as I am and a bread baker and haven't heard of this technique. I will be giving it a try. Thank you for sharing.

[lindachandler]

I learned it as 'pre-gelatinized' dough, but it the same thing. It was a game changer. My bread went from good to great. I also replace 1/3 of my water with water I have cooked potatoes in. Also a huge step forward. Very nice and informative video 😊

[learnwithlillian]

Thank you for the best bread video I have seen in a long time. And I watch a lot of bread videos!

[davidrosenlieb]

King Arthur flour uses this technique for cinnamon rolls and it a game changer. Thank you for explaining the science behind it!

[gnoekus]

I love Lan Lam! She always has great segments. So fun and nice to watch! More Lan Lam! :)

[billbouldin]

Lan Lam comes through again with the delectable delight. Bravo!

[kappadappa]

What a wonderful video! Educational, fun, and delicious. Thank you!

[terrylewis_]

This was so interesting, and the breads all looked delicious! Enjoying this series a lot!

[angbeebee]

Love this series. Superior type of cooking video. Great explanation and illustration of the role of tangzhong.

[Lee-lsmq]

Lan is the best! Her episodes are my absolute favorite!!! Thank you so much!

[gitsini]

Go Lan! Such a great video and series! ❤❤