Yudane method

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Japanese Milk Bread, Japanese Bread, Bread Roll, Types Of Bread, Yeast Bread, Bread Board, Bread Recipes Homemade, Bread Flour, Bread Rolls

Asian bread is different from the Western types we find on the shelf because of the texture, taste, and baking method. Tangzhong and Yudane are two bread-making methods using water roux that result in soft Asian-style bread. There are yeast bread techniques, but the Asian method results in soft, tender bread rolls that are never […]

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Yudane Method, Pullman Loaf Pan, Japanese Milk Bread, Chewy Bread, Yeast Breads, Milk Bread, Cooling Racks, Pull Apart Bread, Yeast Bread

The second method I tried in making this Shokupan is yudane method. This method is similar to its more popular relative, Tangzhong. Tangzhong requires the flour and liquid to be boiled until it forms a paste that is then cooled to room temperature before using. The ratio of flour and water is typically 1:5. With Yudane, the ratio varies a bit, but at most I've seen 1:1.5 and instead of boiling the two together, the water for yudane has to be boiling and you pour it on the flour and mix it to…

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Yudane Bread Recipe, Yudane Method, Yeast Desserts, Soft White Bread Recipe, Shokupan Bread, Soft White Bread, Soft Bread, White Bread Recipe, Bread Soft

Back to the baking basic bread using instant yeast. I am the fond of the Yudane method. I baked this Japanese Soft White Bread using the same recipe I shared before on Shokupan Japanese Soft Bread. This bread is super fluffy, soft and moist. It seems to stay fresh longer than most other ordinary homemade bread.

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