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 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.
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.
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