Easy Trick For The Fluffiest Bread | Techniquely with Lan Lam

Подписаться 2,4 млн

Просмотров 446 тыс.

50% 1

Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, she shows you an easy trick to moist bread that keeps for days: Tangzhong.
Get our recipe for Fluffy Dinner Rolls: cooks.io/3shcU0c
Get our recipe for Braided Round Challah: cooks.io/3DkaX9m
Get our recipe for Sticky Buns: cooks.io/3F2tIiU
Learn more about Tangzhong: cooks.io/3MTYxYY
Buy our winning 7 Quart Stand Mixer: cooks.io/2tkBbHO
Buy our winning whisk: cooks.io/3QA6RPh
Buy our winning bench scraper: cooks.io/2F4MQLG
Buy our winning cake pan: cooks.io/3SB6x2N
Buy our winning baking sheet: cooks.io/2OTFRd8
Buy our winning wire rack: cooks.io/3NtH2h6
Click here for more Techniquely content: cooks.io/3faeGNe
Follow Lan on Instagram: / lan_cooks
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
americastestkitchen.com
/ americastestkitchen
/ testkitchen
/ testkitchen
/ testkitchen

Опубликовано:

24 окт 2022

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 511

@joshuahowell4785 Год назад

Warning about the rolls: I made them for a family gathering, and now I am required to bring them every time.

@Mo-bn2gy Год назад

Lol

@bennewman6323 Год назад

ha me too, first made them 3 years ago after they were discussed in the "What's Eating Dan?" on tangzhong.. always requested now

@berniecelee5062 Год назад

Joshua: my thoughts exactly!!!! LOL …..I know my family well. I made mistakes like cooking great tasty dishes and I haven’t been able to just show up with a store bought option.

@richardpedersen9189 Год назад

Well . . . . That was a mistake!!! 🤣😂

@user-ch7mn1kj4b Год назад

😂 but what a compliment.

@davidhalldurham Год назад

Absolutely fascinating! This could have gone on for another hour and I would have enjoyed every minute. I always enjoy Lan. She is clearly very intelligent and organized. She's a natural teacher.

@MannyFontes1968 Год назад

You and me both and watch out buddy, I saw her first...lol☺

@BestMods168 Год назад

You just want to enjoy her flesh.

@leslieseah1064 Год назад

Agree. Absolutely fascinating and oh-so-educational. This should be a Master Class! Thank you Chef Lam!

@Archihuman Год назад

She's also a bit dishonest, I mean she shows you a perfectly smooth dough made with tangzhong, and a not-so-smooth dough made without tangzhong that in truth just happens to be under-kneaded. Then she shows you a nice, perfectly golden dinner role made with Tangzhong and compares it to a pale, sad-looking role made without tangzhong which she didn't brush an egg wash on.

@randomoneforstuff3696 Год назад

@@Archihuman Ikr ... I thought I was the only one who noticed that the stuff she compared to didn't have an egg brush and was clearly stale.

@VastlyGames Год назад

This is one of my favorite RU-vid shows now. Lan Lam's details and the science behind what is happening is really helpful.

@chiaradamore-klaiman8692 Год назад

“And by approximately, I mean exactly” is it any wonder that Lan is a phenomenal baker? Her instructions are just so clearly explained and well thought out.

@BigBoi658 Год назад

Every time I see this chef's face in the thumbnail I click and I know she's about to absolutely blow my mind with an interesting technique. I love all her videos so much.

@jeremyschmaltz7039 Год назад

Lan Lam is such a treasure and gift to the world. Every time I thumb through an issue of Cook's Illustrated, and I see her name come up, I immediately hone in on the recipe and learn everything I can. Thank you, Lan, for everything you continue to give to us!

@MissJubilee Год назад

Basic percentages (not found on the recipe website) start at 2:14: Measure out 5-10% 0f the total flour, weigh it, then multiply the weight by 5 and add that much of the pre-measured water for the recipe. The website also says to microwave in 20-second bursts, so that’s the alternative to using the stovetop.

@kerrycongdon5794 Год назад

Thank you!

@SheBytes2 Год назад

Thanks so much!

@the1337fleet Год назад

If a bread recipe requires a certain amount of water, would you still add the same amount, disregarding the water trapped in the dough? Lan mentions that we can use extra liquids in the recipe for this reason. I just started learning how to use a bread maker and don't want to add too much water accidentally. Any suggestions appreciated :)

@bc1969214 10 месяцев назад

@@the1337fleet check King Arthur flour's website for more on Tangzhong. The hydration percentage will be about 75% (extra liquid is added to the recipe) vs. the norm of 60-65% by weight. If you make the Tangzhong without increasing the recipe hydration % the results will not be so great.

@jnsr7591 10 месяцев назад

Thanks

@carolrosenberg8146 Год назад

This new video series in the best ATK has to offer. Lan Lam is so good, smart, entertaining and engaging. I’ve not made the dinner rolls, but the tangzhong sticky buns are a family favorite.

@williamharberts5514 Год назад

Those sticky buns are a favorite at my house too. They are better than the ones my German grandmother used to make. Absolutely top notch! It is a great trick/technique to have under your belt if you work with yeast doughs.

@SheBytes2 Год назад

Her techniques are foolproof. For instance, mushrooms started in a cold pan---OMG---the opposite of how I've always prepared them!

@edwilderness Год назад

Good, smart, entertaining, engaging, yes, and don't forget beautiful!

@dougachterberg5511 Год назад

Unbelievable, both you and Kenji are reversing everything I have learned through the years. Thank you.

@aaronbailey9454 Год назад

They’re my 2 favorite to watch!

@maggiew7293 Год назад

Can't believe I am as old as I am and a bread baker and haven't heard of this technique. I will be giving it a try. Thank you for sharing.

@lindachandler2293 Год назад

I learned it as 'pre-gelatinized' dough, but it the same thing. It was a game changer. My bread went from good to great. I also replace 1/3 of my water with water I have cooked potatoes in. Also a huge step forward. Very nice and informative video 😊

@nicknish Год назад

If you’ve made the Japanese bread, Shokupan, or familiar with Yudane, it’s the same concept. However, instead of tangzhong’s technique of cooking flour and water into a gel, yudane mixes boiling water in flour into a small dough. Love the breakdown of concepts here and love this series so much. The simplicity of 10% flour as a framework is for wonderful to apply this to other bread recipes.

@learnwithlillian8509 Год назад

Thank you for the best bread video I have seen in a long time. And I watch a lot of bread videos!

@impel24 Год назад

I made these two days ago and they were DELICIOUS! Also, if you guys don't have instant yeast as is called for in the recipe, I cooled the tangzhong with the milk until it reached about 110°F and added active dry yeast instead (125% of instant yeast called for). I let it sit for 15 minutes and the rest worked out perfectly. This video was so helpful and Lan is awesome!

@TheMCvamp Год назад

Great tip thank you!

@Lee-ls5mq 2 месяца назад

Lan is the best! Her episodes are my absolute favorite!!! Thank you so much!

@davidrosenlieb3051 Год назад

King Arthur flour uses this technique for cinnamon rolls and it a game changer. Thank you for explaining the science behind it!

@fabriceh7150 Год назад

I made recently some freestyle flatbread to eat with curry normally they dry out as soon as they cool down, but with the tangzhong they kept the nice fresh consistency. This stuff is a real gamechanger !!!

@fletchoid Год назад

I make Challah for special occasions and have always struggled with making the strands needed for braiding. To get them to stop shrinking, I end up overworking the dough. I will be trying this Tangzhong Challah recipe for Christmas this year. Very well organized and clear instructions. Thanks.

@Frankiarmz Год назад

I made a six strand challah this afternoon and it turned out okay , however, I’m always looking to get my breads whether Challah or Italian, to rise more , while being more tender and light. This definitely seems trickery as it ands another dimension!

@nathanmuir5420 2 месяца назад

Lan Lam, you are awesome. I learned so much from this video.

@Marialla. Год назад

The short shelf life of bread is a big reason why I don't make it often, for my family of two. This will make a world of difference for us to be able to enjoy finishing a whole recipe before it goes stale!

@iangiles7816 Год назад

Fluffy tangzhong loaves are awesome, but there's a lot you can do with leftover/stale bread! Use a blender/food processor to make breadcrumbs, slice and freeze for easy toasting, consult one of the many Italian or French recipes that specifically call for stale bread (involtini, french toast, many bread soups, canederli, savory or sweet bread pudding, etc.). The first Tartine book has tons of recipes, about half of the book is dedicated to recipes utilizing stale bread.

@mayasaktiishaya4452 Год назад

@@iangiles7816 Yes and you can do what I used to do. Cut slices and leave out at night to stale for french toast the next day. But I dont have left overs with this bread, but i think its as good as brioche for toasting.

@shanene3145 5 месяцев назад

Just portion them out, and freeze them. That what stores do to preserve the freshness of the bread. Bring them out, and toast them as you need.

@kirstenschull2010 Год назад

Definitely inspired! Wondering how it would work with freshly ground wheat flour. I learned to make white bread from one grandmother, whole wheat bread from the other. Blessed my family with homemade bread, rolls, scones cinnamon rolls, maple bars ... now a new adventure awaits!

@teaeyedoubleguhur Год назад

I wonder about whole wheat flour myself. I like to bake my weekly whole wheat loaf and was wondering if this technique would work even if the bread is not 100% whole wheat.

@iluminameluna 7 месяцев назад

It works the same way. I would make the tangzhong with the same proportion of flour and water and cook it. Then take your ww flour and water remaining and let it soak for at least 4 hours before proceeding with the rest of the recipe. This will soften the bran in the ww flour that would otherwise slash the gluten fibers that don't allow the ww doughs to rise. Using the tangzhong and the soaking of the ww flour were life altering for me because I have issues absorbing B vitamins so eating whole wheat is essential for me. I can't have eggs, and can't have too much iron in my diet. Give this method a try, you won't regret it. Happy baking! ❤

@ks7343 Год назад

Lan, yes! Thank you for demonstrating this! I have printed out the recipes and cannot wait to try them! I think this will help with our Christmas and Easter morning breads, too!

@sophiebarowsky8359 Год назад

I love this deep-dive into tangzhong-so good! I loved the challah recipe (so light & fluffy) & can't wait to try Andrea's sticky buns!

@myrafostersmith Год назад

Thank you so much! I love learning new things!! Great video, thank you for sharing!

@angbeebee1 Год назад

Love this series. Superior type of cooking video. Great explanation and illustration of the role of tangzhong.

@stinger4583 Год назад

Thanks, Lan. I've been baking bread for 20+ years for family and friends. I've used this method a few times but I think I will give it more attention now.

@ChicaRica1985 Год назад

I definitely feel isnpired to try this method. And more so with the challah. Thank you so much for your eloquent explanation. 🍞

@candismith4080 Год назад

Definitely going to make these rolls today....thank you Lan, you're the best!

@marijkeschellenbach2680 Год назад

Absolutely going to try this. Lan Lam has a great way of explaining the process.....I love watching her videos.

@aznwierdone Год назад

Omg more of this kind of super information dense content!! I love learning the science and techniques behind things that can be applied to all sorts of cooking rather than a blanket recipe that teaches me only one thing

@vjohnson2400 Год назад

I love the science of baking. Great recipe, thank you.

@karenc.3689 Год назад

Yes will have to try.

@billbouldin2969 Год назад

Lan Lam comes through again with the delectable delight. Bravo!

@AngelMeiChan Год назад

I've been doing the tangzhong method for challah bread, and it makes it so fluffy and moist! Highly recommend it

@pamcadd8658 Год назад

I've been baking bread for decades, but these fluffy dinner rolls are in a league of their own - fluffy, fantastic, and so easy to make! I took them to our family Thanksgiving a couple of years ago where they got rave reviews and were put on the annual must-have list.

@stevef.8708 Год назад

Can’t get enough Lan Lam! Or Dan! Can we get a collab??

@alisoneyers2450 Год назад

What a fantastic bread dough. I have learnt something new. Thank you for your clear and concise instructions. Impressive. Xx

@XavierKatzone Год назад

I lobe Lan Lam! ❤️ Factual, informative (and no phoney clowning and lame jokes!)-a joy to watch her video recipes!

@stephenshaul7788 8 месяцев назад

This has changed my life. I was always an "okay" baker, making great recipes that only turned out okay. This technique has allowed me to make the same great recipes that turn out good or great (and the notes on improving shelf life is spot on). Thanks!

@user-yk3jt1lo1l 8 месяцев назад

I love these video because it's one thing to follow someone else's recipe, but these explanations help me to develop my own creations. Love what she's giving to the world. Thanks Lan!

@susanpharr6809 Год назад

Wow! Thanks for dispelling the mystery - and for opening my ‘experimental’ baking to more possibility! I have incorporated this method over some years and have had hit or miss mixed results. Your guidance explains so well how and why it works!

@sonjakodric 9 месяцев назад

Yes! You have inspired me, this presentation is so nice. Clear, fascinating, but no over-done pedantics. Thank you 🙏

@jrmint2 8 месяцев назад

I love how creative Chinese cooking is, so much alchemy! Thanks for sharing this recipe.

@tannenbaumgirl3100 Год назад

Similar method can be used for Rye breads when gelatanizing the Rye flour. The purpose is the same, and it's used in Europe where Rye breads are popular since as long as anyone can remember.

@lucasyoung2180 Год назад

This is the most well made video I've seen about this technique, this presenter is a natural instructor.

@terrylewis_ Год назад

This was so interesting, and the breads all looked delicious! Enjoying this series a lot!

@gnoekus Год назад

I love Lan Lam! She always has great segments. So fun and nice to watch! More Lan Lam! :)

@christines1924 Год назад

I did some rolls with a Tangzhong the other day....they were beautiful. This organic chemist LOVED your molecular models explanation of the breads, starch crystallization, softness and the aging of the breads. Good job! I can't wait to make these rolls.

@theodoranorton4779 Год назад

Really outstanding--thank you!

@CitizenKate Год назад

A couple of years ago, I incorporated a tangzhong roux into a basic quick bread recipe to give it a softer crumb and make it more suitable for a sandwich bread. This really did the trick and I've been using it ever since. But I'm glad I stumbled onto this video and learned more about the technique and the science behind it so I can adapt it for use in more of my bread baking adventures. This is also my introduction to this fascinating new (to me, anyway) Techniquely series of videos - this is great foodie content! I can't wait to see the rest of them.

@dianadambrosio1 Год назад

Just ..yea … thank you again Lan .. just love watching .. You’ve inspired me to make everything you have shared w us 😊😊😊

@michaelgutman4910 Год назад

Yes I'm inspired. Thanks for the tip!

@kayD116 Год назад

Your challah bread looks so beautiful, like a work of art. I definitely want to try this technique.

@mayasaktiishaya4452 Год назад

These turned out so good both times I made them. Sharing them brought raves. Made cinnamon currant buns with jaggery for the sugar to give that raw brown sugar taste. My oh my. The rolling technique really made a difference. Thank you so much guys.!!!!!

@EDBass Год назад

First time this technique has been explained in a way that instructs and inspires me to try it! Thank you!!!

@blueminutes4686 Год назад

I have watched countless bread videos and have never seen this technique. I'm thoroughly intrigued! I will absolutely try this.

@uqox Год назад

I'm going to preface this statement by saying I've watched hundreds of cooking videos and probably only cooked a handful since the instructions lacked the information I needed to attempt the recipe. Baking is notoriously hard for me with so-so to disastrous outcomes. What I desire is detail and scientific explanation to help me understand what and why I'm doing things and the precise nature of this presentation is sensational. When she pulled out an ruler I felt seen! Tremendous job showcasing this technique that I've always wanted to know, although I didn't know the name. This type of instruction gives me the confidence to try this technique the next time I'm brave enough to try and make home-made dinner rolls instead of just running to the store to buy some biscuits in a tube! Thank you for this amazing presentation Ms. Lam!

@erikfreitas7045 Год назад

So cool! Definitely want to try making that Challah!

@CaravelClerihew Год назад

We use a version of tangzhong in, of all things, art conservation. We call it starch paste, and it's a really good adhesive that doesn't damage artwork.

@reisschancellor9753 Год назад

I really love your calm voice and speaking so eloquently.

@sweetpeasbackyardgarden1236 3 месяца назад

Yes. You did inspire me. I will definitely try it and circle back.

@brendaaymond9751 Год назад

I can't wait to try this. I think it's going to be a game changer. Thanks so much for sharing. Just in time for the holidays.

@carolynkennedy9582 Год назад

I'm a terrible cook. I never learned how to cook so there are only about ten things I'm capable of making for dinner. However, I've got stacks of ATK books and magazines and they inspire me because of the science. This video takes the science to the next level. I'm going to give it a try. Thanks so much.

@ladorada3276 Год назад

I made my tangzhong using the leftover mash from making oatmilk, no gluten lost since there was none to begin with. I added it to Hokkaido milk bread ingredients in my bread machine without premixing the tangzhong with the scalded milk. I didn't scrutinize the proportions for the tangzhong, just went by feel and it still worked wonderfully. It made luscious fluffy rolls that retained its freshness and gave me a great use for my leftover oatmilk mash. Thank you for explaining this great technique!!!

@edandrorosgar6856 11 месяцев назад

Thank you for the tip, I'll try it in the next bake...

@GayMarcoting Год назад

Lan is such a great teacher!

@jennifertucker5907 Год назад

This was very interesting and educational. My bread baking skills have always been lacking but this helped me understand bread a lot more. Can’t wait to try this method. Excellent teaching skills!! Thank you

@Mbhugstrees 6 месяцев назад

I have always been afraid to cook bread because I didnt understand the different types of dough. I feel inspired to try now! I cant wait to see if this presenter has more videos :)

@gitsini Год назад

Go Lan! Such a great video and series! ❤❤

@0the0ambient0 4 месяца назад

Thank you for this great video. This last holiday season, I used this technique, and for the first time ever, was happy with the dinner rolls.

@ljc9337 Год назад

Great video! Thank you!

@krikeles Год назад

I found this video when trying to find a recipe for Greek Easter bread. Loved the explanation. I liked the result. Then adapted it to my regular bread (which is based on Kenji's almost no knead bread). I make the tongzhang with a 1:4 flour to water ratio, home ground whole wheat 1:1 with hard white flour and 90% hydration. Stays soft and elastic..... I've not had a loaf last more than 3days

@SheBytes2 Год назад

Yes, you've inspired me. Definitely! I've baked decades but didn't know about tangzhang till now. I didn't want this video to end!

@isha10fla Год назад

😮

@NolaDeb Год назад

I am inspired to try your recipe by watching your technique. Thank you for sharing. 🥰

@knittypat1 Год назад

Sounds great and the breads look yummy! Need a good roll and bread recipe.

@russelljackman1413 Год назад

Thank you! I am excited to try this!

@louisjamesburgdorfii1649 Год назад

Lan Lam rocks! I wish I had discovered your techniques sooner. Keep them coming please.😊

@seamus6994 5 дней назад

Great tips and video. And YES...... I will be making this for sure. I really like videos that teach me things. Not just a recipe I can try. But a new way to cook. Thanks for great videos and explanations.

@fredbrown7954 Год назад

You did an excellent job explaining this 👏 Thanks so much 🙏

@katedarnell3720 5 месяцев назад

You are a food genius and awesome teacher!!!!

@sunrise2sunset515 Год назад

This to me was the most satisfying and educational episode. Thank u. In these uncertain times we all need to learn how to bake a good bread at home

@anitaadkins3424 Год назад

I will definitely try this method!!! Thank you

@Wendylovespitties 8 месяцев назад

First time watching Lan. So enjoyable!

@shellyrobertson988 Год назад

Oh I can’t wait to make these! Ty!

@jeffbarney1941 Год назад

This is not only informative, but entertaining as well. I will certainly seek her other videos!

@myretiredhobbiesgainesvill8140 Год назад

Great information I can use. I'll certainly use the Tangzhong method in the future. Thanks for sharing.

@julienrocher1 6 месяцев назад

Love Lans cooking science lessons. Thank you so much

@sapat664 Год назад

Such a simple method that has great results. Going to do this.

@nganchantham323 Год назад

Thank you of your technics

@desertfox3860 7 месяцев назад

You always inspire me Lan! I'll make some of this.

@charlottegibbons369 Год назад

Yes you have! I’m making it tomorrow!

@Pradability Год назад

lan is the best, love her way of explaining such interesting aspects of cooking. I would buy whatever she does.

@Menditha Год назад

TOTALLY going to try this. Thank you!!!

@AudioSticks214 Год назад

Excellent, Thank you for this!

@christopherhumphrey Год назад

I love your videos Lan. Fantastic meets delicious. Totally awesome!

@weston.weston Год назад

This is such a great segment, I learned so much.

@auntiejamie1 Год назад

Very informative been looking for this very information.

@alejandrodavila3411 10 месяцев назад

I love the part of the ruler !! So fun !

@kbasco2000 Год назад

Thank you for sharing with us all this useful information. I will definitely try it.

@maryjaneplaza4971 Год назад

I just made these yesterday! Delicious! I 4x the recipe b/c I was cooking a meal for a local street ministry. This was my first time making 'batch-baked' rolls. I made them to serve w homemade beef stew. My quality-control dept..(my 3 year old granddaughter) declared them to be delicious. I cannot tell you if they 'keep' longer..b/c they all went! I will definately make these again!