The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane

This video is your ultimate guide to tangzhong, yudane, and gelatinized starch. Relying on science, we talk about everything from how it works to how you should make and use it in all sorts of bread. Whatever bread you plan to make with tangzhong, whether it's a Japanese milk loaf, pizza, baguette, or more, then this video will tell you everything you need to know about the tangzhong. Watch the video for more!
#tangzhong #yudane #bread
References:
1. Japanese Milk Bread with Tangzhong 35%    • Japanese Milk Bread with Tangzhong 35...  
2. Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane    • Why You Should Care About The Amount ...  
3. Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: It's Just Too Much...    • Why the 1:5 Flour-Water Ratio of Tang...  


Chapters
0:00 Opening
0:36 A few words before diving in
2:24 The Origin of the word "Tangzhong"
3:20 The Origin of the method
5:26 At the core of Tangzhong or Yudane
6:57 Why Tang Mian is not Tang Zhong
7:56 Rely on Science
9:02 Spot the fallacies
10:33 How much flour for Tangzhong
11:59 Making the Tangzhong
12:23 The Objectives of Making Tangzhong
12:53 Gelatinized Starch and Dough Tenacity
13:22 What happens in the process?
13:35 Impacts on the endogenous enzymes
14:31 Why we don't use tangzhong immediately?
15:37 The effects of the amount of water we use for Tangzhong
18:23 So, what can we learn?
18:45 Tangzhong 1:5 a bad idea
20:02 The unlimited possibilities