Comments on: How To Make and Use Tangzhong and Yudane

By: Caroline

Caroline — Fri, 13 Jun 2025 22:18:47 +0000

My daughter is allergic to eggs. Can I use this method to replace eggs in other baking recipes? And if so, what the conversion – 1 egg : x grams tangzhong

By: Michelle Seth

Michelle Seth — Mon, 10 Feb 2025 13:13:30 +0000

It doesn't need to be in the microwave that long to thicken. Mine took 1 minute at 50%. Thank you for the right direction though.

By: Maurizio Leo

Maurizio Leo — Sat, 30 Nov 2024 18:09:37 +0000

In reply to Katie B. Using buckwheat in this way is something I've been playing with a lot lately. I love the swirl idea, Katie!

By: Katie B

Katie B — Fri, 15 Nov 2024 21:17:17 +0000

A few months ago, I accidentally added a Yudane to the Pan de Mie that I was making. I had a request from my partner to add in Buckwheat, (he loves the nutty flavor) but I had already gotten to the butter mix in step. So this is what I did… I took 120g buckwheat flour and added 240g boiling water and about 20g honey to counteract the bitterness of Buckwheat, that also caused the mixture to really smooth out! I let it cool to below 100F and then added it during my 1st set of stretch and folds, I took 1/4 of the paste and applied it to the surface before each stretch and fold. By doing it this way I ended up with a beautiful dark swirl that contrasted so beautifully with the white bread. It also lasts over a week before it starts to stale. Obviously this threw off all of my percentages and I have no idea what they would be, but this has become a staple bread in our house! I know that if I just added 120g buckwheat and 240g of water to my recipe I would never be able to get it mixed! It would be soup! So I've never tried changing it! 🙂 It was totally worth the accident!

By: Maurizio Leo

Maurizio Leo — Wed, 07 Aug 2024 09:33:22 +0000

In reply to Catherine . Sounding right, Catherine!

By: Catherine

Catherine — Fri, 02 Aug 2024 12:58:17 +0000

I am trying this for my sourdough bagels. If original recipe is 315g water and 750g ap flour. To make tangzhoug at 8% is 60g ap flour and 300g water. To alter recipe, I would now use 690g ap flour and 15g water plus all of tangzhoug. Is this correct?

By: Maurizio Leo

Maurizio Leo — Mon, 01 Jul 2024 12:44:21 +0000

In reply to John Foley. You're absolutely right, John, you will lose a little of the water to evaporation. To keep things super tight, you'd have to measure the loss or just add a little more in during mixing.

By: Maurizio Leo

Maurizio Leo — Mon, 01 Jul 2024 12:43:44 +0000

In reply to Nicolas Messina. That's a good question, and I think you could certainly use milk for it, but maybe it has to do with the fact that you boil the liquid, though it's okay to boil milk!

By: Nicolas Messina

Nicolas Messina — Tue, 04 Jun 2024 10:48:01 +0000

Hi Maurizio! I'm curious, why the Yudane doesn't involve milk even though it's used on milk breads?
While Tangzhong is usually made with milk and also used on milk breads.
Thanks for sharing this article!

By: John Foley

John Foley — Tue, 28 May 2024 18:14:20 +0000

you’re subtracting the flour and water from the recipe, so 1000g of flour at 8% would be 80g of flour and at a 1:5 ratio, you would be using 400g of the liquid you would be using in the dough.

this begs the question: would you not lose some water to evaporation while making the tangzhong? surely you would lose something of that 400g and your percentages would be thrown off.

as an experiment, you could weigh your tangzhong before and after cooking it to find out how much mass is lost when heating it to 65C.

if there is a significant loss, you could add it back to the reserved liquid and keep your ratios intact.