Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam
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- เผยแพร่เมื่อ 24 ต.ค. 2022
- Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you an easy trick to moist bread that keeps for days: Tangzhong.
Get our recipe for Fluffy Dinner Rolls: cooks.io/3shcU0c
Get our recipe for Braided Round Challah: cooks.io/3DkaX9m
Get our recipe for Sticky Buns: cooks.io/3F2tIiU
Learn more about Tangzhong: cooks.io/3MTYxYY
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Warning about the rolls: I made them for a family gathering, and now I am required to bring them every time.
Lol
ha me too, first made them 3 years ago after they were discussed in the "What's Eating Dan?" on tangzhong.. always requested now
Joshua: my thoughts exactly!!!! LOL …..I know my family well. I made mistakes like cooking great tasty dishes and I haven’t been able to just show up with a store bought option.
Well . . . . That was a mistake!!! 🤣😂
😂 but what a compliment.
Absolutely fascinating! This could have gone on for another hour and I would have enjoyed every minute. I always enjoy Lan. She is clearly very intelligent and organized. She's a natural teacher.
You and me both and watch out buddy, I saw her first...lol☺
You just want to enjoy her flesh.
Agree. Absolutely fascinating and oh-so-educational. This should be a Master Class! Thank you Chef Lam!
She's also a bit dishonest, I mean she shows you a perfectly smooth dough made with tangzhong, and a not-so-smooth dough made without tangzhong that in truth just happens to be under-kneaded. Then she shows you a nice, perfectly golden dinner role made with Tangzhong and compares it to a pale, sad-looking role made without tangzhong which she didn't brush an egg wash on.
@@Archihuman Ikr ... I thought I was the only one who noticed that the stuff she compared to didn't have an egg brush and was clearly stale.
This is one of my favorite TH-cam shows now. Lan Lam's details and the science behind what is happening is really helpful.
“And by approximately, I mean exactly” is it any wonder that Lan is a phenomenal baker? Her instructions are just so clearly explained and well thought out.
This new video series in the best ATK has to offer. Lan Lam is so good, smart, entertaining and engaging. I’ve not made the dinner rolls, but the tangzhong sticky buns are a family favorite.
Those sticky buns are a favorite at my house too. They are better than the ones my German grandmother used to make. Absolutely top notch! It is a great trick/technique to have under your belt if you work with yeast doughs.
Her techniques are foolproof. For instance, mushrooms started in a cold pan---OMG---the opposite of how I've always prepared them!
Good, smart, entertaining, engaging, yes, and don't forget beautiful!
Every time I see this chef's face in the thumbnail I click and I know she's about to absolutely blow my mind with an interesting technique. I love all her videos so much.
Lan Lam is such a treasure and gift to the world. Every time I thumb through an issue of Cook's Illustrated, and I see her name come up, I immediately hone in on the recipe and learn everything I can. Thank you, Lan, for everything you continue to give to us!
Basic percentages (not found on the recipe website) start at 2:14: Measure out 5-10% 0f the total flour, weigh it, then multiply the weight by 5 and add that much of the pre-measured water for the recipe. The website also says to microwave in 20-second bursts, so that’s the alternative to using the stovetop.
Thank you!
Thanks so much!
If a bread recipe requires a certain amount of water, would you still add the same amount, disregarding the water trapped in the dough? Lan mentions that we can use extra liquids in the recipe for this reason. I just started learning how to use a bread maker and don't want to add too much water accidentally. Any suggestions appreciated :)
@@the1337fleet check King Arthur flour's website for more on Tangzhong. The hydration percentage will be about 75% (extra liquid is added to the recipe) vs. the norm of 60-65% by weight. If you make the Tangzhong without increasing the recipe hydration % the results will not be so great.
Thanks
Unbelievable, both you and Kenji are reversing everything I have learned through the years. Thank you.
They’re my 2 favorite to watch!
Can't believe I am as old as I am and a bread baker and haven't heard of this technique. I will be giving it a try. Thank you for sharing.
I learned it as 'pre-gelatinized' dough, but it the same thing. It was a game changer. My bread went from good to great. I also replace 1/3 of my water with water I have cooked potatoes in. Also a huge step forward. Very nice and informative video 😊
If you’ve made the Japanese bread, Shokupan, or familiar with Yudane, it’s the same concept. However, instead of tangzhong’s technique of cooking flour and water into a gel, yudane mixes boiling water in flour into a small dough.
Love the breakdown of concepts here and love this series so much. The simplicity of 10% flour as a framework is for wonderful to apply this to other bread recipes.
Lan is the best! Her episodes are my absolute favorite!!! Thank you so much!
Thank you for the best bread video I have seen in a long time. And I watch a lot of bread videos!
Thank you so much! I love learning new things!! Great video, thank you for sharing!
Love this series. Superior type of cooking video. Great explanation and illustration of the role of tangzhong.
Lan Lam comes through again with the delectable delight. Bravo!
Lan, yes! Thank you for demonstrating this! I have printed out the recipes and cannot wait to try them! I think this will help with our Christmas and Easter morning breads, too!
I love this deep-dive into tangzhong-so good! I loved the challah recipe (so light & fluffy) & can't wait to try Andrea's sticky buns!
I made these two days ago and they were DELICIOUS! Also, if you guys don't have instant yeast as is called for in the recipe, I cooled the tangzhong with the milk until it reached about 110°F and added active dry yeast instead (125% of instant yeast called for). I let it sit for 15 minutes and the rest worked out perfectly. This video was so helpful and Lan is awesome!
Great tip thank you!
I love the science of baking. Great recipe, thank you.
King Arthur flour uses this technique for cinnamon rolls and it a game changer. Thank you for explaining the science behind it!
Can’t get enough Lan Lam! Or Dan! Can we get a collab??
Absolutely going to try this. Lan Lam has a great way of explaining the process.....I love watching her videos.
Yes will have to try.
What a fantastic bread dough. I have learnt something new. Thank you for your clear and concise instructions. Impressive. Xx
I definitely feel isnpired to try this method. And more so with the challah. Thank you so much for your eloquent explanation. 🍞
Definitely going to make these rolls today....thank you Lan, you're the best!
Thanks, Lan. I've been baking bread for 20+ years for family and friends. I've used this method a few times but I think I will give it more attention now.
This was so interesting, and the breads all looked delicious! Enjoying this series a lot!
Yes! You have inspired me, this presentation is so nice. Clear, fascinating, but no over-done pedantics. Thank you 🙏
Great teaching style and pace.
Really outstanding--thank you!
I love how creative Chinese cooking is, so much alchemy! Thanks for sharing this recipe.
Yes I'm inspired. Thanks for the tip!
I love Lan Lam! She always has great segments. So fun and nice to watch! More Lan Lam! :)
I made recently some freestyle flatbread to eat with curry normally they dry out as soon as they cool down, but with the tangzhong they kept the nice fresh consistency. This stuff is a real gamechanger !!!
Great video! Thank you!
So cool! Definitely want to try making that Challah!
Omg more of this kind of super information dense content!! I love learning the science and techniques behind things that can be applied to all sorts of cooking rather than a blanket recipe that teaches me only one thing
I make Challah for special occasions and have always struggled with making the strands needed for braiding. To get them to stop shrinking, I end up overworking the dough. I will be trying this Tangzhong Challah recipe for Christmas this year. Very well organized and clear instructions. Thanks.
I made a six strand challah this afternoon and it turned out okay , however, I’m always looking to get my breads whether Challah or Italian, to rise more , while being more tender and light. This definitely seems trickery as it ands another dimension!
I lobe Lan Lam! ❤️ Factual, informative (and no phoney clowning and lame jokes!)-a joy to watch her video recipes!
Go Lan! Such a great video and series! ❤❤
Definitely inspired! Wondering how it would work with freshly ground wheat flour. I learned to make white bread from one grandmother, whole wheat bread from the other. Blessed my family with homemade bread, rolls, scones cinnamon rolls, maple bars ... now a new adventure awaits!
I wonder about whole wheat flour myself. I like to bake my weekly whole wheat loaf and was wondering if this technique would work even if the bread is not 100% whole wheat.
It works the same way. I would make the tangzhong with the same proportion of flour and water and cook it. Then take your ww flour and water remaining and let it soak for at least 4 hours before proceeding with the rest of the recipe. This will soften the bran in the ww flour that would otherwise slash the gluten fibers that don't allow the ww doughs to rise.
Using the tangzhong and the soaking of the ww flour were life altering for me because I have issues absorbing B vitamins so eating whole wheat is essential for me. I can't have eggs, and can't have too much iron in my diet.
Give this method a try, you won't regret it. Happy baking! ❤
You are a food genius and awesome teacher!!!!
Lan Lam, you are awesome. I learned so much from this video.
This is the most well made video I've seen about this technique, this presenter is a natural instructor.
First time this technique has been explained in a way that instructs and inspires me to try it! Thank you!!!
First time watching Lan. So enjoyable!
Thank you for sharing with us all this useful information. I will definitely try it.
Your challah bread looks so beautiful, like a work of art. I definitely want to try this technique.
Great presentation, thanks
You always inspire me Lan! I'll make some of this.
I love the part of the ruler !! So fun !
Yes. You did inspire me. I will definitely try it and circle back.
Great information I can use. I'll certainly use the Tangzhong method in the future. Thanks for sharing.
You did an excellent job explaining this 👏 Thanks so much 🙏
Excellent, Thank you for this!
The short shelf life of bread is a big reason why I don't make it often, for my family of two. This will make a world of difference for us to be able to enjoy finishing a whole recipe before it goes stale!
Fluffy tangzhong loaves are awesome, but there's a lot you can do with leftover/stale bread! Use a blender/food processor to make breadcrumbs, slice and freeze for easy toasting, consult one of the many Italian or French recipes that specifically call for stale bread (involtini, french toast, many bread soups, canederli, savory or sweet bread pudding, etc.). The first Tartine book has tons of recipes, about half of the book is dedicated to recipes utilizing stale bread.
@@iangiles7816
Yes and you can do what I used to do. Cut slices and leave out at night to stale for french toast the next day. But I dont have left overs with this bread, but i think its as good as brioche for toasting.
Just portion them out, and freeze them. That what stores do to preserve the freshness of the bread. Bring them out, and toast them as you need.
I will definitely try this method!!! Thank you
Thank you of your technics
Sounds great and the breads look yummy! Need a good roll and bread recipe.
Love Lans cooking science lessons. Thank you so much
I really love your calm voice and speaking so eloquently.
Lan Lam rocks! I wish I had discovered your techniques sooner. Keep them coming please.😊
Thank you! I am excited to try this!
Great demo and explanation.
I absolutely LOVE this channel
I am inspired to try your recipe by watching your technique. Thank you for sharing. 🥰
Very informative been looking for this very information.
Amazing technique
I did some rolls with a Tangzhong the other day....they were beautiful.
This organic chemist LOVED your molecular models explanation of the breads, starch crystallization, softness and the aging of the breads. Good job!
I can't wait to make these rolls.
What a wonderful video! Educational, fun, and delicious. Thank you!
This is such a great segment, I learned so much.
Just ..yea … thank you again Lan .. just love watching ..
You’ve inspired me to make everything you have shared w us 😊😊😊
Thanks for the awesome upload.
This is not only informative, but entertaining as well. I will certainly seek her other videos!
Wow! Thanks for dispelling the mystery - and for opening my ‘experimental’ baking to more possibility! I have incorporated this method over some years and have had hit or miss mixed results. Your guidance explains so well how and why it works!
Very well explained thank you 😊
I have watched countless bread videos and have never seen this technique. I'm thoroughly intrigued! I will absolutely try this.
Yes, you've inspired me. Definitely! I've baked decades but didn't know about tangzhang till now. I didn't want this video to end!
😮
TOTALLY going to try this. Thank you!!!
I love your videos Lan. Fantastic meets delicious. Totally awesome!
Outstanding instruction
I've been doing the tangzhong method for challah bread, and it makes it so fluffy and moist! Highly recommend it
I can't wait to try this. I think it's going to be a game changer. Thanks so much for sharing. Just in time for the holidays.
Such a simple method that has great results. Going to do this.
Very interesting. I have seen pictures of this kind of bread, now I understand the reason. Thank you.
Fantastic. So clear and informative. Hello from Australia! Will be trying this weekend.
Thank you for this great video. This last holiday season, I used this technique, and for the first time ever, was happy with the dinner rolls.
We use a version of tangzhong in, of all things, art conservation. We call it starch paste, and it's a really good adhesive that doesn't damage artwork.
Another incredible deep dive from Lan!
But zero 70s disco puns! 🤔😄
This was very interesting and educational. My bread baking skills have always been lacking but this helped me understand bread a lot more. Can’t wait to try this method. Excellent teaching skills!! Thank you
This video had inspired me to try this interesting method. Thank you.
Wonderful and informative Video. Yes, I'd love to try this method of bread baking.
You have inspired me. I hope to try this sometime this week if I have time. Thanks.
Incredibly inspiring!
I've been baking bread for decades, but these fluffy dinner rolls are in a league of their own - fluffy, fantastic, and so easy to make! I took them to our family Thanksgiving a couple of years ago where they got rave reviews and were put on the annual must-have list.
Oh I can’t wait to make these! Ty!
Yes you have! I’m making it tomorrow!