Which is better Yudane or tangzhong method?
Tangzhong turns into a sticky paste while yudane stays more like a piece of glutenous bread dough. Both improvers will make your bread more tender with a more open interior and they will make it stay softer for longer.
What happens if you overcook tangzhong?
Up to 10% by weight of the flour in the original recipe can be used to make tangzhong. Do not over cook – the mix loses it elasticity and does not retain moisture when overcooked.
Can I use all purpose flour for tangzhong?
What flour can be used for Tangzhong? I’ve used white flour (all-purpose as well as medium protein bread flour), whole wheat flour, and whole-grain rye flour.
Is yudane and Tangzhong the same?
Tangzhong is a gel-like roux made from cooking flour with a liquid. Yudane is a gel-like roux made from combining flour with a hot boiling liquid. By cooking the flour, the starches in the flour gelatinize allowing it to hold more moisture.
Can I use cold tangzhong?
Some recipes call for a 6 hours refrigeration while others just has the Tang Zhong cool sufficient to use, and still others will indicate that if the Tang Zhong can be cooled with the other ingredients, such as water/milk, it can be used right away.
Can I use tangzhong right away?
Is Tangzhong Chinese or Japanese?
Water roux, also known as yu-dane (Japanese: 湯種, romanized: yu-dane) or tangzhong (Chinese: 湯種; pinyin: tāngzhǒng), is a paste of flour cooked in water or milk to over 65 °C (149 °F) which is used to improve the texture of bread, so that it takes longer to go stale.
What consistency should tangzhong be?
soft pudding like consistency
Tangzhong is a popular Japanese technique of cooking a small percentage of flour and liquid from the bread recipe into a soft pudding like consistency which is used in making breads. This tangzhong after cooling down is simply added to the flour mix when kneading your bread dough.
Is tangzhong and yudane the same?
What is Tangzhong & Yudane? Tangzhong is a gel-like roux made from cooking flour with a liquid. Yudane is a gel-like roux made from combining flour with a hot boiling liquid. By cooking the flour, the starches in the flour gelatinize allowing it to hold more moisture.
