Make Bakery-Quality Japanese Style Blueberry Bagels at Home Using Yudane!

Blueberry Bagels
Discover the delightful taste of my homemade blueberry bagel, crafted with a delicious infusion of blueberry flavour throughout the bread. Using the traditional Japanese Yudane method, I've achieved a perfectly soft and moist texture inside. For that irresistible chewy bite, each bagel was briefly boiled for one minute per side before being baked at a high temperature to develop a beautifully crisp crust.
What is Yudane?
Yudane is a Japanese bread-making technique that involves mixing flour with boiling water before adding it to the dough. This process gelatinises the starches in the flour, allowing it to absorb more water and resulting in a softer, fluffier bread that stays fresh longer.
Craving more Yudane-inspired recipes? Drop a comment below or click on this video to explore more!
• Japanese Milk Bread Re...
Ingredients:
Yudane -
Bread Flour 16g
Boiled Water 16g
(Give it a quick mix, Let it cool down, then leave it in the refrigerator overnight.)
Main Dough -
Bread Flour 400g
Instant Yeast 4g
Salt 6g
Caster Sugar 20g
Frozen Blueberry 160g
(Defrost and let them come to room temperature)
Warm Milk 120ml
All Yudane
Remember to hit that subscribe button and let me know in the comments if you’ve ever tried making Bagels of any flavour yourself! 🥯🍞
The Brod & Taylor Foldable Proofer & Slow Cooker is used in this video, You can find it here: brodandtaylor.com/MYFORMOSAFOOD
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[@yanchi8780]

This looks so easy, makes me think I could make it))

[@MoroMoro1]

Bagels look really great! Saving this for future reference

[@MyFormosaFood]

thank you so much ❤️

[@Easyhealthycreations]

This looks delicious ❤

[@MyFormosaFood]

Thank you 😋

[@osvaldeniayamanoi8551]

❤❤❤

[@zu00533313]

😍😍😍🤤🤤🤤

[@MyFormosaFood]

Thank you 😊 🙏

[@yanchi8780]

What is yudane? A sort of starter? Like for sour dough?

[@MyFormosaFood]

Hi thanks for your questions, I'll try my best to answer you:
Yudane is a Japanese bread-making technique that involves mixing flour with boiling water before adding it to the dough. This process gelatinises the starches in the flour, allowing it to absorb more water and resulting in a softer, fluffier bread that stays fresh longer.
Hope this helps.

[@vlogjapanlife8670]

💞Wow💚💛💛💛💛💛💛💛

[@MyFormosaFood]

Thank you so much ❤️

[@Memoriesngot]

Hi do u think 120g water too dry ?

[@MyFormosaFood]

Are you looking to replace the milk with water? If so, then it should be fine, but the end texture may be different.

[@Memoriesngot]

@@MyFormosaFood if im not add ưblueberry how much water i should add more ?

[@MyFormosaFood]

For this recipe, I have never removed the blueberries. You could change the water from 53% to 55%.