The Guide to Tangzhong and Yudane

Tangzhong and Yudane are 2 very popular methods for making soft bread that keeps fresh for longer. In this video, we dive into the 2 of them: Where they're originally from, what's the difference between them, which one is better, how to make them properly, and more! Enjoy!

#tangzhong #yudane #waterroux

feat. @SeraphineLisheChannel

[toncitafra]

Beautifully explained. Not only „how" but more important ”why". Thank you.

[alexbowman]

This is the best video on the methods that I've seen. It is thorough and practical without being long-winded for the average baker.

[Geminiellen]

For someone like me who is just getting into bread making this was such a joy to watch. Such a well explained video on both of these methods. Thank you.

[michelewilliams]

Thank you for this very well done video. Very informative and interesting.

[ahikernamedgq]

Awesome video. Very "Indonesia's Test Kitchen." Can't wait to try. Thanks for the great video!

[lindaschouten]

Thank you for all the work that went into testing this and finding the best way for us to do this! I enjoyed listening to you.
I first learned about Tang zhong years ago through Christine’s recipes. I lived in Hong Kong at the time. Soft bread and Hokkaido milk bread are very popular there. Now I am researching the tang zhong method again to see if it will help me make fluffy gluten free bread for my little girl. It’s so lovely to have these resources available. Thank you again.

[rachaelshorb]

This is so cool and well put! Thank you for sharing

[briannab]

Thanks so much for this. Very well done. I will attempt Yudane today.

[pachin]

I wanna try and eat it! I'm Japanese, but I have no idea about Tangzhong and Yudane . Have a nice weekend from Japan🍞

[ariko]

Wow Great great explanation
Thank you so much for all your hard work and sharing ❤❤

[felicialim]

Awesome video and very interesting 👍
Actually, I baked some bread couple months ago which required tangzhong but did it completely opposite where I put flour first then water. Never gave it a thought😅
Now with your guide and explanation, I would try that same recipe again hopefully to get a better texture of the bread. Thanks!

[johndoe-soxw]

One of the rare times i watched a full video on Youtube

[bobaslah]

Another master hit in explanation chef Novita ! Sounds like a documentary episode 💫💫💫

[glxxyz]

Thanks that answered all my questions, my first attempt had been sticky so I tried preheating the bowl and it worked perfectly 🎉

[KelleyStrzelczyk]

I am going to incorporate this with a rye bread. Poolish and Yudane. I just started the rye poolish. I suppose I should make the Yudane now as well. Great . Fingers crossed.

[ประสิทธิโชคสมดั่งใจ]

This is what I try to find out. Thanks for sharing madam.

[RizkyMariant]

You found yourself another subscriber!! Amazing explanation ❤️ you’ve helped me so much!! thankyou so much eeee ternyata orang Indonesiaa🥰 salam kenal dari Lombok kak!!

[chopsddy]

Wow! I love the way you went about this. Starting with the history of the terms used and the fact that the Chinese and Japanese characters were exactly the same was a delightful epiphany for me . Including the European “scalding“ also enlightened me. You have a new subscriber here. Loved it. 🕊✌️😁👍🕊

[georgel.bulahanjr.-verifie]

Fantastic well scripted in detail explanation! You our fellow baker get 5 stars 🌟 🌟 🌟 🌟 🌟

[jayg.]

Wow thanks for this videos. Very well researched and informed. Definitely going to increase my success in making bread haha