Yudane vs Tangzhong (Water Roux) Method
A lot of questions have been raised as to what are the differences between Yudane and Tangzhong method. Here is a little clarification to clear up any confusion regarding the two methods. This is what I have picked up and learned so far.
Both Yudane and Tangzhong uses a method of precooking a small portion of the dough either by cooking or scalding. Cooking the flour causes the starch to gelatinize. This make the texture of bread soft, chewy and fluffy.
According to some bloggers, Yudane was invented by Mr Saito of Japanese flour company. Whereas Tangzhong (Water Roux) is a Chinese method.
Yudane Method:
Bread using this method is soft and stays fresh longer than most other ordinary homemade bread. It is because of lactobacilli bacteria fermentation (good bacteria fermentation).
1. Dough uses 20% of total flour in the recipe.
2. Ratio of flour and water = 1:1
3. Boiling water is used to scald the flour (instead of cooking over the fire).
4. The scalded dough may only be used 4 hours later (minimum) or overnight in the fridge.
Note: Many people asked me why need to use only after 4 hours. To be honest I couldn't find the answer. But, from my understanding is to let the starch in the flour to gelatinize. The longer you keep the better the bread texture. It give more moist and chewy texture.
Tangzhong (Water-Roux) 湯種) Method:
1. Dough uses 7% of total flour in the recipe.
2. Ratio of flour and water = 1:5
3. Dough is cooked under low fire until it becomes thickened to a glue like texture.
4. The cooked dough can be used once it’s cooled down or you may also store overnight in the fridge.
I personally prefer Yudane over Tangzhong as I noticed that the bread using Yudane method stays fresh longer.
The above compilation is based on my research online and also my trial and error. This works for me but I am sure there are other methods that may be better which I will eventually discover. Please let me know if you have more information or tips that you would like to share.
Credit to Lynn Lim for the source article.
12 comments
Thank you! Will try yudane method next. 😊
ReplyDeleteMy pleasure :) Thanks for your comment.
DeleteTQ for yudane method. I normally use tangzhong but will give it a try since it seems easier.
ReplyDeleteHi, thank you for reading this post. Hope you will like it. Cheers :)
DeleteThe yudane dough can keep for how many day? I mean in the fridge
ReplyDeleteHi, I never kept more than 2 days. I am not sure exactly how many days. I would say it will be ok unless it goes bad.
DeleteCheers :)
¿Y el prefermento, lo ha utilizado antes?
ReplyDeleteHi, Thanks for asking.
DeletePreferment is old dough method. Please visit here to see more details.
https://www.bakewithpaws.com/p/bread-making-methods.html
Yes, I have several recipes using old dough method. Please search for Old Dough Method in my blog.
Cheers :)
Does letting the yudane sit for some time improve the taste as a Preferment does or can I use it as soon as it is cool?
ReplyDeleteHi, thanks for asking. Good question. It is different from preferment dough as preferment dough contain yeast that will improve the flavour. To be honest I couldn't find the answer. But, from my understanding is to let the starch in the flour to gelatinize. The longer you keep the better the bread texture. It give more moist and chewy texture.
DeleteCheers :)
I've tried both methods with different recipes. The Yudane method dough takes a lot longer to knead compared to the Tangzhong method. do you have this experience and do you know why? in terms of keeping quality and softness of bread there is not much difference.
ReplyDeleteHi, thanks for reading this. I used to make bread using Tangzhong method before I explore to Yudane method. I couldn't really remember. Could it be more % of flour is used and have gelatinized?
DeleteCheers :)