I first discovered this beautiful soft and delicious bread when I visited a specialty Asian bakery and fell in love with custard filled milk bread . I would purchase several items and they would stay soft , fresh and fluffy even while being stored in the refrigerator for several days . Everyone should experience bread made with these techniques as the difference is amazing ..
@flowersnpearls81792 жыл бұрын
A most excellent explanation of two similar methods of precooking the flour. I have been incorporating the tangzhong method in my recipe for coconut milk flatbread. I wanted fluffiness as well as chewiness. I see now that yudane entails a wetter and smoother precooked mixture. I will try the yudane. Thank you for a well done video.
@auramora3 жыл бұрын
Thank you for making this comparison. I love your cat's curiosity :3
@oldbassist603 жыл бұрын
Very nice instructional video. I have made this bread several time but with less than expected results. The flavor, shelf life, and crumb structure were great but the softness was never there. Perhaps, now, mine will turn out as expected. Thank you for explaining the differences and showing examples of each method. One interesting thing about the Japanese people is that when they take an existing idea, they perfect it, and then make it their own. That's really cool!
@kitchenprincessbamboo3 жыл бұрын
Thanks for your kind word. Happy to be your help!
@simonfoo56223 жыл бұрын
a simple explanation that i never get from others video. tumbs up for. thank u
@dorisjimison75902 жыл бұрын
This is the best video I have seen on the difference between Yudane and Tangzhong. Your explanation and demonstration is just excellent. I can't thank you enough for this. Very informative!
@kitchenprincessbamboo2 жыл бұрын
Thanks for saying so!
@elisamizoguchi74213 жыл бұрын
thank you for explain the difference about Yudane and Tangzhong. I'm going to try make with udane. the most problem here in Brazil is a quality of flour, it's not very good.
@giadaarte2 жыл бұрын
Fabolous lesson of particolar asian kitchen, thank you so much. Hugs from Italy✨✨✨✨✨✨✨✨
@chocolatte88033 жыл бұрын
Thank you, thank you for explaining the tangzhong method in detail! I knew there was something missing from a certain video my young daughter insisted I used for tangzhong bread. I now know what went wrong using that video. My confidence has been restored and I will give it another go. And I can’t wait to try Yudane method. Because who doesn’t like mochi?!?
@wy45533 жыл бұрын
I LOVE soft asian bread. I've never liked the Western dense hard bread but that's what I find most of the time. If I had a stand mixer, I would totally try this! Thank you for the detailed explanation of these two breads.
@woolpuppy2 жыл бұрын
I'm going to try hand kneading tomorrow! They have a hand kneading real time video, about 10 minutes start to finish. Maybe more while I figure out the rhythm. Should be fine with some good music :)
@gjhomes2 жыл бұрын
@@woolpuppy you could always use a food processor to knead the dough. Much shorter machine time though. Check out the KZbin videos on the technique
@carolynmeehan17144 жыл бұрын
So interesting - thank you so much! I tasted shokupan for the first time when I visited Japan and it was amazing! Back home I found a few breads that were close ... but not the same. I had always gotten the impression that shokupan was too much of a pain for a home baker, so I never tried - so lazy, I never even looked at the recipes for myself, just believed it. Last week I found a recipe for baking BBQ pork into buns that used tangzhong - the minute I tasted them I thought "the bread is REAL shokupan!!!" (The recipe even called them "milk buns" and I still dared to be surprised - baka gaijin, how obvious can it get! LOLOLOL) I immediately used the dough recipe to make a loaf of shokupan and I was so pleased with the result! I can't wait to try the yudane method with your recipe next! Your videos are perfect - you explain everything perfectly and you show me exactly what everything should look like at each step - your videos give me the confidence to try new recipes because I know you will explain everything I need to know! Thank you again!
@SAMARKANDIFoodchannel3 жыл бұрын
My favorite is your accent!!! Love it! I am obsessed with Tangzong bread. Didnt know about yudane method, will give it a try. Thanks for explaining out so clearly!
@veevee1113 жыл бұрын
Thank you for this compare and contrast of the 2 bread making methods I've been so curious about. I can't wait to try these and I'll begin with the Tangzhong technique tonight.
@jasperfen37544 жыл бұрын
Thank you for the history lesson. watching your channel I have been fascinated at how Japan, which came relatively late to the wheat bread making game has been so good at it. Now I understand that our bread just wasn't good enough for you so you had to improve it. Thanks!
@kitchenprincessbamboo4 жыл бұрын
Thanks for the compliment! You have Bagels! You guys have developed it in the unique way!
@wendybeauchamp7211 ай бұрын
Thanks for explaining the difference in the Tangzhong and Yudane breads..I bet this is 10 times more softer than American breads. Looks so amazing will have to give this a try. 💞❤🧡💛💚💙💜🤎🖤💕So soft and beautiful .
@kitchenprincessbamboo10 ай бұрын
Glad you like it! Thanks for watching!
@louispoore60153 жыл бұрын
Hi - I loved your video and accurate description of the dough making process/recipe/methods. I will be making both methods this week...thank you for sharing this process and history! You are the best!
@heinzhubbert15123 жыл бұрын
Love your video . Great to learn easy to absorb. You made a small bobo in ur yudane formula .row three bread flour in % should be 81 not 1.9. keep it up ,excellent job
@gelgel292 жыл бұрын
very well explained. i think YUDANE is the secret of Pinoy Pandesal. i been looking for this explanation.
@jessicalai88124 жыл бұрын
Thank you for explaining the differences of the two. Very informative. I will have to try and compare. Thank you, Princess.
@nadaizzatuljannah82124 жыл бұрын
i've tried the tangzhong one n it turned out really good although it was my first time baking a bread
@SunnyE_Mechwarrior4 жыл бұрын
I never heard of Yudane method but I always been making Tang Zhong method and the bread comes out amazing even if you use all purpose flour. I will try yudane method and see which I prefer
@valesnts3 жыл бұрын
Have you tried it with yudane? I'm curious because in this video i think tangzhong looks easier to handle and have better outcome
@tomspiers16583 жыл бұрын
Nice charts and explanation of the difference between the two
@DenaInWyo Жыл бұрын
Best home made white bread out there. Have never found a recipe for better.
@kitchenprincessbamboo Жыл бұрын
Thank you for your complement! I couldn’t agree more!
@poorlylit13 жыл бұрын
Thank you , and your voice is so soothing 😊😊
@mandiigraham15962 жыл бұрын
Thank you for making this video. You answered several of my questions. Will try one of these methods next baking day.
@TestTest-eb8jr4 жыл бұрын
Great explanation in this video; Thank you (Good to see Alex was supervising 😄)
@kitchenprincessbamboo4 жыл бұрын
Thanks for watching Alex, as well! Lol.
@btd389 Жыл бұрын
This is by far the best milk bread tutorial but just one thing- Shokupan are squared loaves that are baked in lidded mold. The loaf with rounded top like this is called 'Igirisu pan', literally means English bread
@kitchenprincessbamboo Жыл бұрын
Thanks for pointing out but we call all loaf bread "Shokupan."
@Foxbat-yj1ex3 жыл бұрын
I prefer Yudane method. I think Tanzong method derived from Yudane. The Yudane method is very similar to Indian bread. It was brought to Malaysia during the 30's by Indian bakers. When these bakers became too old they returned to India and no one continued their bread making method. Since then I never enjoyed any of the modern commercial breads. Thank you for introducing Yudane method bcoz if I am successful I can enjoy Shokupan Bread just like I enjoyed the Indian bread. Thank you for your recipe 共有していただきありがとうございます。
@elizabethannekoniecki95862 жыл бұрын
Thank you for this video explanation of these 2 methods. Very informative with easy to understand and easily follow the directions. I enjoyed it very much and I’m looking forward to try making the recipe. I love these pillow soft breads and rolls. They are very tasty! 👍👩🍳
@joanaamorfajardo30567 күн бұрын
Thank you for sharing these method.
@kitchenprincessbamboo3 күн бұрын
Hope you like the idea. Thanks for watching!
@9.1Zie2 жыл бұрын
Hajimemashite❤️ Thank you for your bllog...I leard today how to make this kind of bread. Exited to see more of your video to learn a lot🇵🇭
@mkharada18612 жыл бұрын
Thank you for your excellent teaching video and history of these 2 methods! I enjoyed your video very much so decided to subscribe 😋
@giaksiamng14714 жыл бұрын
Two quite similar method but the outcome is totally different! Both are yummy!😋 Thanks for the lesson...
@Krysthalenz3 жыл бұрын
I tried the bread and it was really soft and aire and delicious. It did not last the day. So i had to make the next day.
@lokeshwarbhadu54024 жыл бұрын
Looks so delicious Thank you for the recipe and your hard work help us to learn many delicious recipes
@edithharmer1326 Жыл бұрын
Wow! Educational! Great info!! Thank you for sharing! Greetings from Kuala Lumpur, Malaysia 🌹 Edith
@kitchenprincessbamboo Жыл бұрын
Thanks for watching!
@giadaarte2 жыл бұрын
Like so much your video, i'm whaiting similar video. Thank you for your condivision of methods. Have a nice day. Hugs from Italy✨✨✨✨✨✨✨✨
@helenan.i.kristiansen1635 Жыл бұрын
Thank you so much for a beautyfull showing and explainig, it is awesome, I have baked so many wonderful sourdough breads for some time now but never knew about these methods before now 😀👍 I live in Denmark 🇩🇰, and I dont think we have used this method before, If we have, I am not aware of it!🙄😳 So thank you for your great work and video!!😀❤️👍 I will try this!🤗😀👍
@kitchenprincessbamboo Жыл бұрын
Let me know how yours turned out!
@ima73334 жыл бұрын
I think you’re right that the taiwanese lady was inspired by yudane. In chinese dimsum or baking there’s similar method but using hot oil to make fluffy & crispy layered dough. No method with hot water that i know of. Thank you for this info
@kitchenprincessbamboo4 жыл бұрын
Thank you for sharing your thought with me! Actually, there IS hot water skin in dim sum making!
@DMichigan4 жыл бұрын
Yes, in Chinese it is called 燙麵 (boiled flour/dough)。 There is also 半燙麵 (half boiled flour/dough)。
@oldbassist603 жыл бұрын
In the charts explaining baker's percentages for Yudane and Tangzhong, I believe you mean the loaf sizes to be 190x110x105mm or approximately (7.5x4.5x4 inch) - Pullman Pan (8x4x4). I'm looking forward to using your recipe and making this incredible bread.
@Krysthalenz3 жыл бұрын
Thank you explaining the differences. It was a first time taste the. Bread.
@albertopatrocinio6102 Жыл бұрын
Watching your vlog here in Rosa's gerona Spain. Yes it's really soft and sweet those bread when I was in Hong Kong and Japan. Wish you could apply the same procedure this method on the famous bread of Italy the PANETONE CHRISTMAS bread. Its so expensive. I try to bake it but had a bad result.
@applestrudelshawarma3 жыл бұрын
Very informative. Will do this method. Super thanks!!! 🙂🙂
@darthlaurel2 жыл бұрын
Many thanks for your clear explanation and recipe. You are a great resource.
@bepnhavang16873 жыл бұрын
Thanks a lot of good video for explaining yudane and tangzhong 🙏🏻♥️
@josephahmad59603 жыл бұрын
Beautiful explanation thank you
@patphares62582 жыл бұрын
Excellent and thoughtful! Thank you….
@bolinlu84242 жыл бұрын
thank you for the lesson sensei
@devbachu70722 жыл бұрын
I love soft bread thanks
@Borkovska-us5zy9 ай бұрын
Super lovely bread! What do you think? Can I add sourdough instead of yeast?
@sanaasho3 жыл бұрын
VERY INFORMATIVE I NEEDED THIS VERY MUCH
@windarisantidewi71834 жыл бұрын
Thank you very much for explaining this. I will give yudane a try for sure ♡♡◇
@Jojambhe4 жыл бұрын
Wonderful explanation
@chrisrosenkreuz233 жыл бұрын
this is wonderful
@aramickaia3 жыл бұрын
Mil gracias, saludos de una panadera latinoamericana
@hart54834 жыл бұрын
Thanks for the recipe. I'll make it right away
@patriciakong33313 жыл бұрын
Beautiful!! Thank you 😍
@dubbified Жыл бұрын
This is a great video! Thank you!
@gexianleong52533 жыл бұрын
Thanks for your sharing 💕
@zulfadhihjabdrahman5411 Жыл бұрын
Thanks very informative,what substitute do bakery shop use instead of yudane & tanzhong?thanks
@jenngodfrey632 Жыл бұрын
Thankyou! And I love your cat. Amazing.
@kitchenprincessbamboo Жыл бұрын
Thanks for watching!
@georgepace97973 жыл бұрын
Hi there thanks for the video it was very helpful! Something ive found when ive attempted this is that my dough seems much stickier than what yours looked like in the video. I am using a stand mixer not hand mixing. Any suggestions? Thanks.
@kitchenprincessbamboo3 жыл бұрын
Just keep going! All you need to do is getting used to handle the dough. Practice makes perfect. Thanks for watching.
@georgepace97973 жыл бұрын
@@kitchenprincessbamboo okay thanks. Im uses to making western style bread which is a lot less sticky so maybe thats why
@gmnytsubscriber38133 жыл бұрын
Do i need to use the yudane straight out from the fridge or do need to make it to room temperature? Also how long can I store a pre made yudane and how to store it properly? ❤️
@alissasitihaura35673 жыл бұрын
I generally like my ingredients cold and same with yudane, I'll use them straight from the fridge since it was warm from where I live so it helps with the dough temperature control, plus the mixer friction will generate heat during kneading anyway, so it will be fine.. and I usually store the yudane up to 3 days in the fridge, as long as the color not changes it will be fine I guess
@13Luk6iul3 жыл бұрын
Very interesting! Thanks! For what reason is the yudane leftvin the fridge over night? Is that very important?
@TaigiTWeseFormosanDiplomat3 жыл бұрын
Yes...the part not fully explain.
@erickortiz7653 жыл бұрын
Given the small amount of water, the time is needed for the flour to hydrate
@souldangler3 жыл бұрын
Thank you for your good video. One question. Why you put so much sugar in the dough? This makes the bread sweet. We in germany like ham or salami for breakfast. Sweet bread isnt very tasty in this combination. Can i bake yudane without sugar? will it work?
@sergeykim15183 жыл бұрын
Thanks for your video ! )
@JEEROFUKU4 жыл бұрын
Thank you very much! ATB🙏🏻🍀💚
@passg19204 жыл бұрын
I'm very new to baking but your explanations and examples are so helpful, thanks a lot for sharing your knowledge Pricess.
@laypengchoa7107 Жыл бұрын
hi, May i know why you did not use egg in your bread? Thanks
@gj-yeh702 Жыл бұрын
Would you mind sharing the brand of flour you use? Thanks!
@peacenlovegirl12 жыл бұрын
I have some doubts. I will appreciate if you clarify me this. If I use poolish, biga or any other pre ferments and tangzhon do I have to count the liquids and flour of the pre ferment for transforming my recipe to tangzhong?
@zainabbahman99973 жыл бұрын
Thanks my dear
@edi98922 жыл бұрын
Just by the looks of it in this video, I'd prefer Tangzhong. It's also the only one I've tried thus far (yesterday for the first time). I was pleasantly surprised by the nice smell and consistency of the milk bread. I made milk bread before but they are both quite different (Peshwari naan, and a Turkish style bread with a little milk added as the starter). Today, the Japanese-style milk bread felt twice as heavy, but it still tasted fine. I bet that it would have been still fine one more day, but I think that the quality deteriorates. Compare this to the bread with little milk, the bread got actually hard and drier and was essentially worthless after three days (the taste and smell deteriorated). This makes me wonder about what role the climate plays in the preferences for bread. The very basic European hard bread can be stored for a significant time, but we usually eat a slightly softer bread, which roughly lasts one week in our climate. They have a nasty habit of getting moldy, which is quite surprising considering that we aren't known for high humidity. Similarly, I found it weird how much heavier the Japanese-style bread got on the following day, which indicates that it sucked up a massive amount of water (whereas my other milk bread dry out!). Lastly, the naan doesn't really look to me like bread made for a hot environment, but that's exactly where it stems from...
@bjerles2 жыл бұрын
This looks so good! I have a couple of questions. I Ami the USA. What are the measurements in cups, teaspoons,etc? Can you use honey instead of sugar? Can it be made in a bread machine? Thanks so much!
@philip65022 жыл бұрын
See charts online.
@sbettybop3 жыл бұрын
After you take the yudane from the fridge, do you need to let the Yudane come to room temperature before adding it into the dough?
@Crovea4 күн бұрын
I tried the recipe and believe i followed it exactly but i ended up with a puddle of dough and had to add a ton of flour to get it to at all stick together. maybe my yudane wasn't well made
@cliffcox76435 ай бұрын
any changes if baked in pullman loaf pan with cover.?
@kitchenprincessbamboo4 ай бұрын
You can but the interior becomes too dense. Thanks for the good question!
@mohammedalfatlawi94764 жыл бұрын
Beautiful 🌷
@madtomtan2 жыл бұрын
Hi, if added eggs or oil consider as water content level too?
@isabelab68514 жыл бұрын
New to your channel...will have to try this!
@rodolfomejuto22262 жыл бұрын
Hi, Akino-san!! I hope you're ok. I'm wondering if I can combine tangzhong and yudane at the same time in the same bread 😂, what do you think about? I have another question. I know I can use milk to prepare tangzhong and water to prepare yudane but, I'd like to know if I can prepare yudane with milk? I can prepare shokupan with flour all purposes?
@kitchenprincessbamboo2 жыл бұрын
I don't think it’s a good idea. The dough becomes too dense. "Yu" for Yudane means "hot water." If you use milk, it's not Yudane anymore. But you can always try new things! Thanks for watching.
@rodolfomejuto22262 жыл бұрын
@@kitchenprincessbamboo Thankyou, Akino-san. You're right, I understand. Arigatou!!
@misterspaceman95632 жыл бұрын
The title of the book you are looking for is "65° C Bread Doctor" by Yvonne Chen
@patriciabordones26153 жыл бұрын
Hola, saludos desde Venezuela 🇻🇪. Quiero saber si el Tiangh zong se puede usar para hacer panes dulces con frutas cristalizadas.
@reynolds6911 ай бұрын
In this video recipe it says this makes 2 loaves while on your website it says only 1 loaf pan?
@abbo022 жыл бұрын
Hi is it pronounced Tang z-hong or Tang Jong? Or if both can you please confirm dialects etc... thanks
@cypressarea2 жыл бұрын
Do you cook the Milk?
@abdullahmohammad8553 жыл бұрын
I didn't understand what do you mean by (Yudane 10~20%)?
@LS-zo3cr3 жыл бұрын
I think with using Yudane you increase the amount of liquid by 10-20%. Precisely it is 17,5%. Without Yudane the ratio of liquid to fluor is (50+175)/325 and as in percentage it is 70%. When you use Yudane the ratio becomes (125+50+175)/(125+325) -87.5%. So it increases from 70% to 87.5%. But the ratio of flour to water stated in this video 2:53 is not right, it says 1 : 1.5 and it has to be 1.15 because there is more flour than water. Amount of flour divides door water or liquid is 400/350=1.15.
@ChenBeixuancultivatingnshieeet Жыл бұрын
I'm confused, can't tell which one was yudane or anything
@doomo3 жыл бұрын
Cant he tangzhong be made and frozen separately for later use?
@kitchenprincessbamboo3 жыл бұрын
I've never tried but don't think so. Thanks for watching.
@CGWS20113 жыл бұрын
My first attempt to bake a Yudane Shokupan is a disaster. The bread collapsed after putting it in the oven. It is moist, fluffy and tasty nevertheless. It's just plain ugly. 😅 I just noticed that my original Made in Japan ✌ mold is bigger (bigger Shokupan is better 😊) than the ones you suggest (👉260x133x135). Maybe that's why.
@kuanyeeleong36932 жыл бұрын
Tried the tangzhong recipe 3 times already but the bread doesn’t rise . :( it’s just super dense
@kitchenprincessbamboo2 жыл бұрын
I think you should knead it a little longer. Thanks for watching!
@sallygomez10443 жыл бұрын
The cat in the background 😍😆
@bollikayАй бұрын
I got drawn to the cat 😅😅😅😊
@kitchenprincessbambooАй бұрын
Thanks for watching!
@bollikayАй бұрын
@@kitchenprincessbamboo I have made 2 batches of bread already and my friends whom I give to said, it's very delicious 😋
@CGWS20113 жыл бұрын
I prefer moist and fluffy bread. I must have Japanese genes. I also love Mochi. And Natto. I was just born in the wrong place with the wrong parents.
@kitchenprincessbamboo3 жыл бұрын
Where were you born?😂
@CGWS20113 жыл бұрын
@@kitchenprincessbamboo Unfamously... Switzerland. But I am Finnish with some other traces of European ancestors. No Swiss blood, though. 😁
@agoodred Жыл бұрын
No you weren’t. You chose them sorry. Maybe past life you were definitely Japanese ☺️☀️
@steveg9082 ай бұрын
My bread never ends soft and fluffy
@fredgraphics13 жыл бұрын
Cat rules!
@LundKirsten14 жыл бұрын
I'm not good at math. Shouldn't the bread flour 325g be 81,25% ? (100% - 19% = 81% bread flour ) Total bread flour 400g I got : (400 x 19% = 76g ), (400 x 81% = 324g) = 100% bread flour
@kitchenprincessbamboo4 жыл бұрын
Thank you for pointing out! Correction in the video: In the chart of Yudane the baker's percentage of the dough ×1.9 ◯81
@c.11503 жыл бұрын
Mine, i. knead the dough 😭 because mine is too sticky,too much milk. 😂 Well it's okey now