TANGZHONG EXPLAINED | All you need to know about Tangzhong and Yudane | Bread Baking 101 (EP230) | Kitchen Princess Bamboo

Today, I am going to be explaining Tangzhong!

Tangzhong or Yudane in Japanese is a very popular method to make moist and fluffy bread.

I have so many question about this topic, and I see so many confusing informations on the internet.

So I put together all my knowledge and experience in the video, and a little bit of guesses.

Enjoy baking!

Correction in the video:
In the chart of Yudane
the baker's percentage of the dough
×1.9
◯81


Level ★★★
IMPORTANT NOTE: READ THIS BEFORE START BAKING
https://princessbamboo.com/important-note-read-this-before-start-baking/

215×110×120mm　Shokupan mold
or 190×100×105mm ＋10cm round mold

Yudane Shokupan
〈Yudane〉
75g Bread flour
125g boiling water
〈dough〉
325g bread flour
30g sugar
7g salt
6g instant dry yeast
175g water
50g whole milk
25g unsalted butter

Tangzhong Shokupan
〈Tangzhong〉
20g bread flour
50g water
50g whole milk
〈dough〉
380g bread flour
30g sugar
7g salt
6g instant dry yeast
250g water
25g unsalted butter



Check my Social Media for daily update!

Facebook:
https://www.facebook.com/kitchenprincessbamboo/

Instagram
https://www.instagram.com/akino_ogata/

Check out my store on Amazon!
You will find what I am using in my video.
https://www.amazon.com/shop/japaneseeverydayfoodkitchenprincessbamboo

※Kitchen Princess Bamboo earn small amount of commission from the store. The profit is saved for "Give Away"!

music:youtube music library

Sharing output get better skills.
Thanks! Love from Japan♡

#kitchenprincessbamboo#baking#tangzhong