THIS is what makes Japanese Milk Bread Light as a CLOUD - 217

A Tangzhong is headsmackingly obviously EXCELLENT for our bread dough. Total Genious.

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[pippawood]

Hey Jack....this truly is genius. I use my baking as therapy to help me ground myself through the ups and downs of life. I recently lost my best friend who passed away on Sunday. We had plans to bake together but he never made it so I baked this in his memory ... it was lovely to think of him as I kneaded☺️ and it tastes so sweet and soft.
By the way when I have a soft dough like this I sit in my conservatory with my bowl on my lap and knead it in there with my Bake with Jack scraper. So relaxing and cathartic at the same time!! Xxx

[RuthSeltzer]

I make a tangzhong with water instead of milk for challah. Makes the challah super soft! Thanks for explaining this so well Jack! Love your videos.

[cory]

Finally someone who actually goes over how to apply this method to other recipes, giving the total percentage. I always struggled and avoid this because all that is ever listed online is the recipe in its entirety.

[deba]

I’ve been making Tangzhong sourdough bread for the last year or so, and it has been a game changer. No more breaking teeth on my bread! I use it to get soft sourdough cinnamon rolls as well.

[mikewurlitzer]

Tangzhong has NEVER failed, for me, to deliver on it's claimed benefits. I've also used Yudane, similar but with boiling water added to the flour [same percentages]. Amazing how Yudane removes much of the bran's bitter flavor of fresh milled Whole Wheat and makes for a very nice soft, not dense, WW bread.

[jvallas]

I make tangzhong (milk bread) now and again, but this video was still really useful because of all the explaining you do, and the percentages at the end so I can quit guessing at incorporating the tangzhong into other breads! Thanks so much!

[nancybyrd]

I've made the Japanese milk bread several times. There is nothing like it! So glad you're spreading the word! I'm thinking it would be a good dough to use for your very awesome, addictive, fabulous cinnamon rolls! Yeah?

[nancyshaaban]

Thank you Jack.
Your videos are super amazing, you’re the only baker i’ve come across who teaches “the underlying principle”, so that we could really gain the knowledge and true skill required.
I’ve struggles to no end with baking, untill I came across your channel.

Your videos were truly an inspiration!

So
جزاك الله خيراً كثيراً🌷

[trishthehomesteader]

Thank you Jack!🙂
This kind of freaked me out a bit because tangzhong is almost what we used to make as homemade glue. 😂
Oddly, two days ago, I was watching other YouTubers explain this. Nobody explains it as well as you do, Jack! ♡
Blessings always! 💜

[gaylehobbs]

I have always been cautious of baking bread, but I made this and not only worked but looks just like yours !❤
And soooo soft
Love Love Love

[chopsddy]

Thanks again Jack. 👍 I’ve never seen anyone use it in sheet form. My understanding is increased.

BTW, A few days ago, I found myself with nothing but my empty starter jar . I miscalculated, made bread, (I was kinda sick and out of it, but I needed some bread) and ended up with nothing but the dirty jar . I put some rye flour and water in the dirty jar and it boiled up and active in a few hours . 👍 Thanks so much for that info. It works.

[zerozerotwo]

Yay! Your explanation about "Yudane湯種” is perfect! Thank you for educating us. Like your hair style!

[saburahma]

Wow thanks for the wonderfully clear explanation! I’ve always wondered how tanzgong worked I use it for my burger buns, you’re gifted that way!

[loreleibrewer]

You smacking the ingredients out the window earned a like and a subscribe. Thank you for the informative and greatly enjoyable video!

[andywilkinsonhull]

Just slicing a loaf that I baked 2 days ago. Amazingly it's still soft. Brilliant recipe. I'll be baking it again!

[ericegli]

I look forward to trying this. I've heard of it for a while. Now you have me the background information, I think it worthwhile! Thanks.

[graciekinkopf]

I've used Tangzhong in a past recipe and the buns were beyond soft. BUT armed with this new information and how to calculate tangzhong into any recipe, I can't wait to bake again tomorrow! Thank you, Jack!

[mimmociaccio]

Thanks Jack i did not there was such bread.

[ggusta]

1st off, i've used tangzhong successfully in several recipes prior to this one and this one today came out brilliantly, yes I followed this to the T today, only problem (well, I ran into 2 problems) but the two tins I have were too large for the ingredients so the loaves were a tad small.

so I multiplied the recipe by 1.25. which yield an egg of 62.5 grams which I rounded up to 100g/2 eggs so I had to increase the flour from 712 to 762g (800g - 38g for the tangzhong) to keep hydration at 75%. I'll try that tomorrow.

I'm still a novice, but today's results really came out well even with a couple problems. overcoming problems and still getting good results goes a long way to boosting confidence.

[lynbowdell]

My goodness Jack, following you for 3years now and still learning.Thank you. By the way how do you do it you never age.