Yudane dough is prepared by mixing boiling water (100 o C) and flour at a ratio of 1:1. For the Yudane method, boiling water is used to scald the flour instead of cooking over the fire. Tangzhong Dough ( Water Roux ) Tangzhong bread making was developed by the Chinese for a softer and fluffy bread. Try tangzhong. I've wondered this for a long time. Bear in mind that sour dough can be omitted and to use strong bread flour of 12.5 per cent protein for both the main as well as tangzhong dough for better gluten development. Hi, I have tried this Yudane recipe several times with slightly different adaptations (added raisins/coconut milk/shredded coconuts/citrus zest etc) and they didnt fare as well as the plain one, some even failed miserably. 1. Tangzhong is similar to the yudane technique, which is a Japanese method for making a similar mixture (yudane means water roux). Tangzhong is another name for water roux that you might find being used in recipes. TangZhong method was originated from Japan. Yudane vs Tangzhong: Asian Methods for Fluffy Bread. Tasty gluten-free noodle alternatives. Come discover the Yudane & Tangzhong methods that make them! It was springier, in a good sense, he said. The difference between the two is that tangzhong involves cooking the flour and liquid over medium heat while in the yudane method, you pour boiled water over flour and mix it until combined and then let rest. Both methods are scalding method. As soon as the mixture thickens, and swirl lines appear, remove from heat and allow to cool. Asian Pantry, Tips & Tricks. No wheat? Please click here to see the differences between Yudane vs Tangzhong Method. Make the Tangzhong: Blend the flour and water in a small sauce pan, and heat over medium while stirring with a whisk. Tangzhong requires the flour and liquid to be boiled until it forms a paste that is then cooled to room temperature before using. I used the Yudane method shared by Chopstick Chronicles. The ratio of Asian breads are fluffier than European breads, with a hint of mild sweetness. Yudane method is quite similar to Tangzhong (water-roux) method. I never had such problems with tangzhong dough. The second method I tried in making this Shokupan is yudane method. The most amazing part is, the bread made with this method stays soft and fluffy even after a few days. The tangzhong method resulted in a bread that remained softer. I use bread flour which has made a HUGE difference in how stretchy the dough is vs using AP in the bread machine. Why does a water roux thicken liquids? This forms the basic recipe sweet bun recipe from which modifications can be made. Tangzhong Dough 100g strong bread flour (12.5 per cent protein) 100ml water Sweet Bun Dough The cohesiveness and the texture of the bread was a little tighter, Chef Herve said. Tangzhong. Id say the yudane method is a lot less flexible compared to tangzhong. It is the same concept, just the Japanese term since it is regularly used in Japanese breads. Like a sponge, it springs back with great elasticity. While the Yudane technique caused a higher rise. No problem. Basically, with the machine, once it's out of the basin, the dough is very malleable and almost spills/spreads out of my hand. Thickening of the water roux upon heating is all caused by changes in the flour itself. Tangzhong is also referred to as a roux starter because flour and water are whisked together over heat until it reaches a paste-like consistency. This Asian technique which has origins in Japan's yukone (or yudane) and was popularized across Asia by Taiwanese cookbook author Yvonne Chen cooks a small percentage of the flour and liquid (water or milk) in a yeast recipe very briefly before combining the resulting thick slurry with the remaining ingredients. This method is similar to its more popular relative, Tangzhong.
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