How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice

Today, we're making one of the best soft bread I've ever had. Although it might look like a regular Japanese milk bread, there's one very special ingredient in it that makes it softer for longer, especially when combined with the tangzhong method, rice flour! By going into the history of this bread, you'll get to know where it comes from and since we're also looking at the science, you'll know why it's so good. We'll also show you 3 shaping methods for making burger buns, hotdog buns, and regular loaves. Watch the video for more!
#tangzhong #shokupan #biga #yudane
References:
Shokupan • The Science of a Japan...
Ingredients
Basic Asian Bread with Tangzhong and Biga
Make One Loaf Bread (baking Pan 21x11x12 cm3)
or 6 Burger Buns or 6 Hotodog Buns
Ingredients W(g) %
Total Flour 325.0 100.0%
Hydration 236.2 72.7%

Tangzhong
Rice Flour 15.0 4.6%
Bread Flour 65.0 20.0%
Boiling Water 115.0 35.4%
Biga
Bread Flour 130.0 40.0%
Water 65.0 20.0%
Instant Yeast 1.0 0.3%

Final Dough
Bread Flour 115.0 35.4%
Sugar (Sucrose) 20.0 6.2%
Milk 60.0 18.5%
Butter 22.0 6.8%
Salt 6.0 1.8%

Total Fat 20.1 6.2%
Milk Water Replacement 25.4%
Total Dough 614.0
Chapters
0:00 Intro
0:31 Opening
0:49 History
4:03 Biga
6:42 Tangzhong with wheat and rice flour
8:24 Final Dough
26:55 Science Talk

[@gomtiondog]

your historical, chemical, practical commentary is just fantastic. your technique is also super informative. came for the tangzong bt stayed for the pretzels. pH rules!

[@NovitaListyani]

Thanks!

[@gedanst1]

Hi, I'm a fan of baked goods and I just discovered your channel today. I want to tell you that I am subscribed to several channels of this kind, but looking at yours, it is for the first time that I am really impressed and very excited about absolutely everything. From the very professional way in which you explain the entire technological process to the final result, but not least your rare and discreet smile that shows that you are a person with a good soul. Thank you and I hope you will allow me to be your subscriber for all the recipes you will post from today.

[@fintanalexanderoag2487]

I really appreciate the length of your research and explanation. Definitely the best baking channel I've seen out there:)

[@TeaTimeSweetness]

Wow so well researched and explained! You deserve more views! ❤

[@threengcircus]

Your channel is diamond quality. Subbed. You should have way more subscribers! Great walkthrough of this dough!

[@Shelby-48]

🤩🤩🤩 miam... Merci beaucoup pour cette superbe vidéo et ces explications 🙏🙏🙏

[@MyYacyac]

Thank you. It looks good. I normally use either poolish or tz. Never mix them before. Will try it.

[@khodayehrangekaman315]

I watch it over & over till I learn it . Still need to watch it . This is an Art of baking 😘😍🥰💓 💖🌷🌸🌹🫒🥀 🫡 👏 👌🙏

[@spicemasterii6775]

Thank you. Excellent video. I am binge watching them! Do you have a video on how to make Vietnamese bahn mi bread? If not, perhaps you will consider making one?

[@khodayehrangekaman315]

👌 🙏 🙏 🙏 Thank you for sharing your Amazing knowledge . ❤🌾🌾🌹🌻🌷

[@wok1978]

I want you to make sweet Christmas bread such as stollen, panettone by hand Your explanation is awesome

[@NZtechfreak]

I've made shokupan a few times in the last couple of weeks, had another recipe as base but instead of their tangzhong 6.7% adapted it to Yudane 20. We don't have strong bread flour here, so with denaturing the glutenin and gliadin in 20% of the flour and enrichment with butter, I wasn't confident of getting sufficient gluten development so added vital wheat gluten to increase remaining flour to 14% protein. Additionally I added a half hour autolyse to assist further and a quarter teaspoon ascorbic acid (would be interested to see your take on ascorbic acid as a dough improver). Perfect results, kids are thrilled with their lunches. Was already quite experienced with breads before finding your channel, but I feel like your content has helped me reach a new level of confidence with regards to adapting recipes for my own goals - thanks!

[@fredbrown7954]

Nice job. Thank you for not editing out the process of mixing and forming 🎉

[@NovitaListyani]

My pleasure 😊

[@fredbrown7954]

Your knowledge and presentation is far above the so call experts. Keep your channel growing 👍

[@nouvarae]

I just recently discovered the use of biga for shokupan and was surprised at how much better it turned out for me compared to yudane/tangzhong, so I’m super excited to try this recipe! Thank you so much for sharing and for your detailed explanation and steps!

[@ccbowers]

I don't think biga is intended as a substitute for yudane. They serve different or separate purposes. The biga is a preferment for flavor development while contributing to the yeast leavening of the final dough. Yudane adds to flavor differently with sweetness, but also affects texture, hydration qualities, and affects starch behavior with slower staling.

[@gottagift]

I am very interested in the use of rice. I am about to take a deeper dive into the world of baking as i have just ordered my first mixer. Making Congee sounds easy enough and i look forward to seeing how i can incorporate that into bread dough. Thank you for your demonstration of Tangzhong.

[@NovitaListyani]

Using rice for bread is indeed very interesting, although here we use rice flour for tangzhong, there have been a few studies on using rice or rice congee to make bread, so there's definitely a lot to explore. Happy baking!

[@DianeH2038]

I've used a simpler shokupan recipe that uses rice flour porridge; I'm looking forward to trying this one. I truly LOVE the rice flavor in the bread and your scientific explanation re: why this works makes it even more compelling. thank you! I'm really enjoying your channel and have SO many recipes to try! especially youtiao with sourdough and poolish; yum! that plus soymilk sounds like the PERFECT breakfast.

[@NovitaListyani]

Sounds great!

[@anglerfish7668]

Hi Seraphine. Thankyou for this amazing recipe. I wonder if its possible to make it dairy free and egg free and still getting similar results?

[@czeshirecat6278]

I’ve just discovered you. I’d love to be a young person with you as my teacher. Your style is great.

[@bonnieshen6684]

I tried this recipe a few times now. The bread comes out great. Always a hit at my family event. The only problem is yudane’s water amount seems too much. I needed to add more flour or reduce or it’s too liquidy. With a bit adjustment, best bread I’ve made

[@Minuteswithjazzyg]

I just found your channel today and I am so impressed with all the research and applying it. I want to make that shoku pan, I just wanna know how long did you bake it in the oven and in what temperature? Because I believe we have the same diameter of the pan

[@NovitaListyani]

Check out here: kzbin.info/www/bejne/npWQp5eIo8dggKssi=X1fZkrkeSsYzqelo&t=1504

[@qdwang-main]

very nice recipe. I have a question here. If one use cold wheat flour and 5% cold rice flour for a bread, will the result still be better than a bread with only cold wheat flour? (No yudane here)

[@junglescope]

Thank you for this amazingly researched video! Question, do you use plain rice flour or glutinous/sweet rice flour?

[@NovitaListyani]

Plain

[@KASA0828]

If I were to grind my own rice, does it matter which type I use? Thank you. I appreciate so much!

[@robertsch3206]

Hi Seraphine. This is a really wonderful recipe. I replaced the wheat flour with light spelt flour and used oat milk instead of cow's milk. The breads turned out really well. Thank you very much for the beautiful recipe and the many instructive explanations in all your videos.

[@NovitaListyani]

Glad to hear that, thanks for sharing!

[@janalu4067]

​@@NovitaListyanihi - I am so glad to have found your channel 😊 I found you while researching tangzhong. I am allergic to wheat. Is there a way to make buns and fluffy bread with no wheat? ❤🙏❤

[@kuriputful]

Can't wait to try this! Should the tangzhong go overnight in the fridge too? For the shokupan, is it also 180C? How long should a shokupan bake?

[@NovitaListyani]

Yes, overnight or 24-hour Tangzhong does give better results. For baking in a Pullman, we bake for 35 minutes overall at 190°C, this baking time, though, can vary depending on your oven, make sure to experiment for the best results.

[@kuriputful]

Thank you so much! Not only are you the best in explaining the science but you respond to questions. Love your channel!!

[@chopsddy3]

Great presentation! 👍 Do you think this can be successfully made without a mixer?

[@NovitaListyani]

Yes, absolutely, with lots of efforts, of course 😊

[@CherryPopper96]

is it possible for us to add in pumpkin to make a pumpkin shokupan? if so, how many grams do you suggest?

[@bigredlittlewhitedog]

Thank you so much for this video. I am hoping to make the tangzhong and the biga tomorrow and bake over the weekend. May I ask, do you think the grind of the rice flour matters? I have both fine (Giusto’s) and stone ground (Bob’s Red Mill) at home. Thank you

[@NovitaListyani]

We mostly use fine rice flour, but I am so sure the stone ground one will do just fine. One of the differences that may influence starch gelatinization is the degree of the damaged starch. Damaged starch is very hygroscopic and it can absorb more water than regular starch.

[@bigredlittlewhitedog]

Thank you!@@NovitaListyani

[@powmuntong5275]

Thank you for the eye opener of adding rice flour. Can you explain why biga was preferred and not poolish?

[@NovitaListyani]

The main reason for using a biga in this recipe is the hydration. Since we're using fresh milk, the amount of water we can allocate to the pre-ferment is limited, that's why we switched out our poolish for a biga instead.

[@zazalili7864]

J'ai l'impression de voyager quand je regarde vos videos : quel plaisir 🌄🤩🌏 25:34 et 30:40 C'est quel ingredient que l'on voit à l'intérieur ? Ca m'a l'air inconnu pour moi 🤔 Merci pour cette video qui vient de me donner une faim de loup 😅🤩

[@NovitaListyani]

Merci beaucoup pour votre commentaire, comme toujours, j'adore le lire. Quant aux scènes que vous voyez, l’une est remplie de pâte de durian de haricot mungo, l’autre est Anko, la pâte de haricot rouge sucrée japonaise.

[@zazalili7864]

@@NovitaListyani Merci pour la réponse , c'est très gentil😍 En effet c'est inconnu pour moi 🌏👍 Bonne semaine à vous deux et j'ai hâte de visionner la prochaine video 🙏🕊

[@markgreer6585]

Have you experimented with the addtion of vital wheat gluten and do you have a baker's % recommendation for your posted recipe...that will would reduce the shrinkage? Thanks.

[@pedrodossantoslopes8322]

Two questions, If i dont have time to use the biga do i have to increase the amount of yeast like 1.8g like in the other shokupan video? And if i use the biga, when u say overnight in fridge u mean 12h, 18 or 24h?

[@NovitaListyani]

You can increase the amount of yeast to speed up the dough, but as a consequence, the flavor might become less complex and may even become too "yeasty" if you use too much yeast. I usually leave the biga in the fridge for up to 16 h.

[@ayyyebeeeen]

Man love youre videos although i do have a hard time following since it's a lot of science terms lol. I'm still a bit confused on ratio water to flour. do we still use a percentage of the total flour in the recipe and weight in gram and use the same amount of water to the flour? for example total flour is 250g, using 8% for the tangzhoung. 8% of 250 = 20g of flour. and then I pour 20g of boiled water and mix until i get the roux. Is that correct? Thank you

[@NovitaListyani]

A lot of misinformation makes this simple method sound like something way too complicated. The steps are: 1. Decide on the amount of flour to use for the tangzhong (10-20% of the total flour, baker's percentage). Deduct this amount of flour from the original recipe. 2. Prepare boiling water. Either in a 1:1 flour to water ratio, or 1:2. Reduce this amount of water from the original recipe. 3. Make the tangzhong as instructed in this video. 4. Let it rest overnight or for up to 24 hours in the fridge. 5. Use it as a derivative ingredient in the final dough 6. For optimal dough development you may want to add 2-3% more water. Baker's percentage of course.

[@ViewDoo]

Hey, I know nothing about bread, not sure why YT brought me here...but your bread looks dope and your video is informative.

[@NovitaListyani]

I appreciate that

[@clarabelledjapardy6401]

helloo there! may I ask why youu don't include any eggs in this recipe?

[@j2nine]

Can the biga be replaced with levain?

[@smithysmith3854]

Hi! What percentage protein is your bread flour? In the US and use King Arthur brand-12.7%. My Tangzhong didn’t have the same gelatinized look as in one of your recent videos where you poured the boiling water over the flour. It was looser even though I weighed flour and refrigerated overnight. I’m thinking maybe the flour maybe the issue.

[@ZIM_skol]

Quick overnight ;D Serious though I've noticed the same thing, maybe higher protein needed? I've been using AP+VWG with the instacalc thing and going for 12.7 but now I need rice starch -_-

[@NovitaListyani]

The bread flour here has a 12-14% protein content. I always assume it to be 13%. When preparing Tangzhong or Yudane, start with the boiling water first, and then the flour. Do not pour water into the flour, if you do that, you'll get lumps of hydrated flour. I'd like to stress on the boiling water, although the temperature needed for gelatinization is only 65°C, in the method I use, using boiling water is the right approach to achieve that objective. Watch this video for an explanation: kzbin.info/www/bejne/epu0aHiqq99-ldk if your water temperature is too low, not much gelation will happen and you'll end up with a slurry that has less gelatinized starch, also as explained in the video, too much boiling water must be avoided, for the many reasons stated in the videos.

[@redtango75]

I ❤ this channel. Question... my market has rice flour and something called glutenous rice flour. Should I use the glutenous version?

[@NovitaListyani]

No, just use the rice flour

[@redtango75]

Thank you. Just 1.0 gr of yeast in the biga for the total recipe seems low though. I'm going to bump it up a little.

[@NZtechfreak]

@@redtango75 It has 24 hours bulk fermentation in the fridge, so you can get away with less. Still seems like a fairly small amount even considering that, however didn't look like there was any problems in the rise either.

[@DirtyDoughnur]

Do you think that matcha powder based milk breads are worth while. Looking at the tempuratures that take to cook the break fully will destroy the flavour of the matcha itself? Maybe worth only doing it with the trehalouse recipe?

[@NovitaListyani]

Trehalose may improve it's physicochemical characteristics but even without it, the bread internal temperature is at most 90 plus °C, so I think using Matcha is still feasible, at least for the interior part.

[@medericoguerrero7019]

Hello, would glutinous rice flour be viable as subtitute for rice flour for making yudane? (I dont know the difference between glutinous and rice flour

[@NZtechfreak]

No, needs to be regular rice flour, not glutinous (glutinous rice flour has very different qualities, save that for making mocchi instead!).

[@jiradetchantipporn3360]

Can this recipe is used to make the Salted Bread(shio pan)

[@NovitaListyani]

Surely you can do that.

[@JustLaugh143]

Is there a reason not to make the entire tangzhong out of rice flour? What purpose does adding wheat flour to the tangzhong serve outside of muting some of the rice flavour?

[@MissZessy]

Seraphine, I love this bread very muchie too 😢, but I can never get it to fill up the pan to the brim when it’s baking. I can’t get that rectangular shokupan look that I want so badly. I scaled up the recipe slightly where my total flour weight is 375 and it still can’t fill up all the edges. I think I have made this loaf 5 times. Do you have any possible reasons as to why my over spring is poor or is it down to my proofing. I have tried proofing to 80%, 90% and till it reaches the Pullman loaf lid but it never fills up the corners of the pan

[@DinisAzevedo1]

On my second loaf and having exactly the same problem, I measured the volume of my pan and adjusted the total flour to 343g and still no luck. For the next one I'll try a bigger batch, maybe 400g and go for a 3rd proof with the rolls before putting them in the pan

[@nettisumarta8912]

please make Japanese Milk Bread or Asian Tang Zhong Bread with Breadmaker machine. Thank you.

[@anthonyalles1833]

Did this recipe by any chance accidentally omit a second dose of yeast for the final dough (e.g. the 1/4 tsp yeast as in _The Ultimate Basic Asian Bread 2.0 with Tangzhong and Poolish_ recipe)? I just made this and it was very soft and tasty but didn't seem to be fully risen. Also was wondering why this is baked at a lower temperature. Thanks!

[@NovitaListyani]

No, it's meant to be that way. We don't use a second dose of yeast, because we wanted to build more flavor. The time needed for it to rise may vary depending on your room temperature, so you might have to adjust it. As for the baking temperature, it's actually higher in this recipe than it is "The Ultimate Basic Asian Bread 2.0", and that has more to do with the shape of the bread. The buns and shokupan are larger than the small rolls we made before.

[@anthonyalles1833]

​@@NovitaListyani Whoops, turns out I converted the temperature incorrectly for The Ultimate... recipe! 😊 It's around 20 C here right now, so I put the loaf pan under a heat lamp for about an hour, but may need to make it longer next time or add just a little extra yeast to the final dough. Thanks!

[@anthonyalles1833]

@@NovitaListyani FYI - remade this recipe, adding 1/4 tsp yeast to the final dough (and baking at the right temp, this time!). Don't think that it affected the taste, but the volume certainly made up for it, got a perfectly shaped loaf. BTW, this makes great toast, much better than the ultimate recipe, for some reason.

[@ccbowers]

Another difference (besides the addition of rice flour) from the previous shokupan recipe is the omission of the whole egg. Was this discussed in a previous video? The shokupan recipe of yours I saw included an egg. Is this change related to the rice flour or are they unrelated?

[@NovitaListyani]

Not at all. At the end of our previous Shokupan video with egg, there is a recipe for eggless Shokupan. kzbin.info/www/bejne/p5WyeaCaibmmaJYsi=Tjs-eQ4FN_0vXTU2&t=1660

[@ccbowers]

@@NovitaListyani How different is eggless vs egg shokupan? Which do you prefer and why? I now see the recipe at the end of the video. I did not notice that when watching the video- thanks for pointing that out.

[@NovitaListyani]

I enjoy both equally, but prefer the egg version with more savory applications and the eggless for other general fillings. Ultimately, it's a matter of personal preference :)

[@TomyJantarCZ]

Hi Novita. May I ask what you consider as a Bread Flour? Is it white (T500) or half white (T850)? I found the term bread flour being different in USA or France or Italy. Thanks for your answer. Greg

[@NovitaListyani]

Bread flour is a high-protein flour that typically contains between 12% - 14% protein.

[@TomyJantarCZ]

Ok. I had to research by myself :) What you call bread flour is called White Strong flour in England, while in France there are types marked his: Flour Cake/Pastry Flour - Farine T45. All-purpose Flour - Farine T55. High Gluten Flour - Farine T65. Light Whole Wheat Flour - Farine T80. Whole Wheat Flour - Farine T110. Dark Whole Wheat - Farine T150.

[@TomyJantarCZ]

I think it would be helpful if we discuss different types of flour classifications , if your audience is wider than the USA alone. Just a suggestion. 🙂

[@NovitaListyani]

We made a video on flour about one year ago: kzbin.info/www/bejne/q3_SqXxnYs90bpo

[@TomyJantarCZ]

@@NovitaListyani 🤩🥰👍👍👍 Thank you. I had no idea you've been around for so long. Pitty I haven't met your channel before. Thank you.

[@zhoubroadwell8574]

What size pan did you use? Is it 1 lb loaf pan? I want to try this, thanks!🙏

[@NovitaListyani]

It's 1 lb Pullman loaf pan.

[@zhoubroadwell8574]

Thank you!

[@markgreer6585]

👍👍👍👍👍

[@MissZessy]

Hey, ive been enjoying your content a lot and before discovering your channel, i have been doing many things wrong. Could you share with me your bread flour protein % and milk fat %? Thank you

[@NovitaListyani]

Thank you. The many brands of bread flour I've used so far have protein contents ranging from 12-13%. As for the fresh milk, I usually calculate the fat content as 3.5%.

[@tobey72]

Is there a video explaining the role of rice flour in your recipe? Thank you.

[@NovitaListyani]

This segment at 26:57 has the information on rice flour used in this recipe, other than that we have no specific video on the role of rice flour in bread making.

[@tobey72]

⁠@@NovitaListyaniThank you!

[@Shelby-48]

Hello Seraphine, Svpl, j ai besoin de préparer 12 pains Hamburgers, je peux tout simplement doubler toutes les quantités de cette recette là ? et la biga et Tangzhong aussi je dois doubler la recette, svpl ?🙏

[@NovitaListyani]

oui

[@Shelby-48]

@@NovitaListyani Super, merci beaucoup. J ai hâte de faire goûter vos pains à mes convives 😍

[@Shelby-48]

@@NovitaListyani mais la quantité de biga et de Tangzhong aussi je dois doubler les quantités ???

[@NovitaListyani]

bien sûr, ils sont basés sur le pourcentage du boulanger

[@tuyetngocnguyen1684]

Can i replace the milk in the final dough to whipping cream?

[@NovitaListyani]

That is not a good idea, the fat content will be too high for this recipe. Whipping cream has 36% fat content while milk has around 3.5% of fat content.

[@kathleenandrade]

I’m following this recipe as we go along and my Tangzong did not come out crumbly like yours. I have an electronic scale that measures grams. I made the Tangzong again because I thought maybe I was doing something wrong and it came out exactly the same as before: 115g Boiling water 15 g rice flour 65g wheat flour (King Arthur) I’m wondering if I did something wrong. In the past, to make Tangzong, I made it in a pan over the stove and it would get really thick and sticky

[@NovitaListyani]

Usually it has to do with the water temperature, make sure it's boiling (100°C/212°F)

[@pedrodossantoslopes8322]

Can i use milk to the whole recipe? What would be the differences?

[@NovitaListyani]

For many reasons, research has shown that, for this kind of bread, it's best limiting the milk water replacement to around 25%. You may want to watch our previous video on Shokupan in which we discuss this topic, here is the link: kzbin.info/www/bejne/p5WyeaCaibmmaJYsi=Wx8dJaqTQzCLbv26

[@pedrodossantoslopes8322]

@@NovitaListyani love so much ur content s2

[@williams.7314]

I actually have a question. If you add additional ingredients, such as chocolate ribbons or chunks of pistachio/mochi or whatever, do you by percentage reduce weight of the dough to account for additional ingredients?

[@NovitaListyani]

No, you actually need gluten network to support those extra ingredients.

[@syhusada1130]

Can I replace rice flour with tapioca flour?

[@NovitaListyani]

Unfortunately no

[@cullanom]

Is it better than a potato? Or better with both?

[@NovitaListyani]

Hmmm, that's a matter of taste I think

[@carymadden1458]

Is your rice flour plain rice flour, or glutinous rice flour?

[@NovitaListyani]

Plain rice flour

[@carymadden1458]

Ah, thank you. Tried it yesterday with glutinous rice flour, which I always have for making kimchi. Dough turned out much too stiff. I'm trying again today using half as much glutinous rice flour. But I'll get some plain rice flour soon.

[@carymadden1458]

I got some plain rice flour, tried again, and again the dough is much stiffer than yours. Can you tell me what brand of rice flour you're using?

[@soha198]

How is the yeast only 1 g!! Most of the other recipes 4-5 g for this amount if flour🤔

[@hugeal8716]

@Seraphine, oh no! Is THIS now the pole position recipe I use after our previous discussion (I updated the other day 😉)?!? 😂 And what is the filling you used at 30:41? OUTSTANDING VIDEO as usual! 👍 Edit: The rice flour in my cabinet is from Thailand and it’s ingredients are rice and water. Wondering if this will work, or whether I should run out to Whole Foods and grab some 100% pure white rice flour.

[@NovitaListyani]

Recipe must be changed from time to time to avoid the banality of bread baking. That was Mungbean Durian paste that you saw in that link. I believe any rice flour will work.

[@hugeal8716]

@@NovitaListyani Hi Seraphine, THIS is THE recipe, as you said. End product came out fantastic. However, there were hiccups and challenges - curious your thoughts: California temperatures have gone down as much as 20°F since we began this shokupan journey together. So this initial ferment time was 2.5 hours. 😱 Total Dough Weight this time came in at 596 g. 😱 Searched for details about your nonstick coating, but couldn’t find any. Wondering if there is a significant benefit. Second rise was 2.5 hours - and it didn’t even fill 2/3 of the pan. 😱 Baked on the bottom rack 375°F, convection for 15 minutes, then regular bake for 20 minutes. Internal Temp was 210ºF Shockingly, the final product came out great and even touched the top cover fairly nicely. Wanting to put the recipe into a spreadsheet so I can scale. Which numbers are the changeable variables? Appreciate all the help! Alex

[@EdmondLee1985]

First!

[@robertogovernara]

Piergiorgio Giorilli is the Inventor/Developer of the Original Biga

[@Emma-my5hc]

😍🙏😘🇺🇦

[@LeleakaLily]

I didn’t see when you put in the butter….

[@NovitaListyani]

11:36

[@bonsaibaby8257]

Do you know how to make the super soft bread from tours les jours? The one that is shaped like a small baguette, is super pale in color, extremely soft, and filled with milk cream? It’s called strawberry soft or milk soft, of matcha soft. I haven’t figured out how to make it that soft yet. I’ve heard it’s due to a chemical dough improver they use that we don’t have access to as home bakers.

[@NovitaListyani]

Looking at the bread that you mentioned from Tous Les Jours, we actually have a recipe that makes soft shiropan like that using trehalose. You can check this video out: kzbin.info/www/bejne/gYLLmKt6gdh8nrc Although it's a shokupan recipe, you could shape it into buns if you'd like.

[@bonsaibaby8257]

@@NovitaListyani I was looking at that recipe but wasn’t sure if it was similar. I will give it a try! Thank you!

[@bonsaibaby8257]

@@NovitaListyaniI didn’t have any trehalose so looked online for an alternative. I came across a site that said I could use cornstarch instead. So I substituted same amount of cornstarch for the trehalose. It made the texture close to cake. I guess that makes sense because cake flour has cornstarch in it. I shaped them into buns similar to the soft tour les jours. Baked for 12 minutes and the came out soft and white. 😊

[@NovitaListyani]

Cornstarch can't be used to replace trehalose, as they are fundamentally different. If you don't have trehalose on hand, then it's most likely best to just skip it, instead of using cornstarch.

[@williams.7314]

Second!

[@robertogovernara]

This is not a Biga. Sorry

[@SimpleSlyman]

Why?

[@gianmarcoguerra1256]

​@@SimpleSlymanBecause she developed a glutinic net. Biga is supposed to develop as little gluten as possible. So absolutely no kneading

[@ccbowers]

Nonsense comment with no explanation that adds zero value. Thanks. She worked the biga until flour incorporation. What was your point?

[@robertogovernara]

@@ccbowers I wrote Pier Giorgio Giorilli…. Look at your nonsense and dann write please. Thank you

[@ccbowers]

@@robertogovernara You didn't mention him in this comment thread, and again that doesn't explain your assertion. Mentioning another baker doesn't explain anything. What aspect of what she did makes it not a biga and why? The 'why' is the key. That is why "why?" is the first question to your comment. But I suspect you have no good answer and came here just to sound knowledgeable. Are at the end, are those words? "dann write please"

[@kissmeiamitalian1]

Nice tip for the rice flour...the main topic of this video. BUT, on the very peripheral subject of the Biga, There were 2 mistakes. Never ever knead the Biga nor enbox it hermetically. You do not want to keep the gaz of the preferment inside the Biga but in the contrarie let them escape! That why you do not knead at all the Biga and you also do not close hermetically. Biga do not only addup for the texture and the proofing effect, but also for the flavour! Any video of an Italian pizza maker about How to make Biga, will show you the very specific look and texture of what a Biga is. It appears what you did wasn't Biga at all, but it was possibly closer to some kind of Pate fermentée. I would love if you decide to make a specific video on Biga one day. Cheers