THIS is what makes Japanese Milk Bread Light as a CLOUD - 217
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- เผยแพร่เมื่อ 2 ส.ค. 2023
- A Tangzhong is headsmackingly obviously EXCELLENT for our bread dough. Total Genious.
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Tangzhong has NEVER failed, for me, to deliver on it's claimed benefits. I've also used Yudane, similar but with boiling water added to the flour [same percentages]. Amazing how Yudane removes much of the bran's bitter flavor of fresh milled Whole Wheat and makes for a very nice soft, not dense, WW bread.
I've made the Japanese milk bread several times. There is nothing like it! So glad you're spreading the word! I'm thinking it would be a good dough to use for your very awesome, addictive, fabulous cinnamon rolls! Yeah?
Misleading channel title! The only channel which was true to its name was "Cooking with plants". All other "Cooking with ..." channels didn't have no Jack, Pete or Sally added to the recipe in any way or form!
If you are going to make Japanese milk bread, shouldn't you use the yudane 1 to 1 method with boiling water instead of tangzhong 1 to 5 heated in a pan? I guess people like using these Asian names for the method because the European name of Scalded Flour is just too plain.
hahahaha we used it for paper mache
That sure seems like a lot of yeast, total weight 1207 grams using 15 grams of yeast. The rise was 2 hours each even with that much. Yes I made this & they were fantastic.
I made this recipe yesterday but it is extremely sweet. Nothing like milk bread from asian grocery stores. I will dial down on sugar next time I make it.
It's called a Water roux in English and has been used in European Bread (in particular dark break like Rye breads) for ages. Also tangzhong is the Chinese name... The Japanese name is yu-dane.
Finally someone who actually goes over how to apply this method to other recipes, giving the total percentage. I always struggled and avoid this because all that is ever listed online is the recipe in its entirety.
I make a tangzhong with water instead of milk for challah. Makes the challah super soft! Thanks for explaining this so well Jack! Love your videos.
Hey Jack....this truly is genius. I use my baking as therapy to help me ground myself through the ups and downs of life. I recently lost my best friend who passed away on Sunday. We had plans to bake together but he never made it so I baked this in his memory ... it was lovely to think of him as I kneaded☺️ and it tastes so sweet and soft.
I’ve been making Tangzhong sourdough bread for the last year or so, and it has been a game changer. No more breaking teeth on my bread! I use it to get soft sourdough cinnamon rolls as well.
Thank you Jack!🙂
I make tangzhong (milk bread) now and again, but this video was still really useful because of all the explaining you do, and the percentages at the end so I can quit guessing at incorporating the tangzhong into other breads! Thanks so much!
Thank you Jack.
I love your enthusiasm! I’m anxious to try this.
Wow thanks for the wonderfully clear explanation! I’ve always wondered how tanzgong worked I use it for my burger buns, you’re gifted that way!
Love this! Thank you... Can't wait to try it! 🥰👍
Sounds delish! Thanks 😊
Thanks Jack nice to see you back on form and all well this looks like an interesting recipe I’ll give it a go