📖 Find the written recipe in the link below the video ⤴️ 🌾 If you would like to support my work click here ⤵️ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵️ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🥨 To learn more about bread making click here ⤵️ Principles of Baking bit.ly/principles-of-baking The Steps of Baking bit.ly/steps-of-baking
Tangzhong is actually the Mandarin term for the roux first mentioned by a Taiwanese baker. The equivalent Japanese term is Yudane (roughly pronounced as “yu da neh”). Love your videos and I believe this channel is certainly my favourite!
Thank you for that bit of info, Calvin. I had heard of yudane before and I was never sure what the difference was. Now it turns out it's the same thing :)) I'm glad you're finding my videos useful. Thank you for tagging along.
I prepared the dough (multiple batches combined in one bowl) for these rolls last night and cold fermented them to bake today for a family dinner. I weighed the dough before halving it to prepare rolls, but I didn't weigh the individual dough balls. Hence, some are a little larger than others. They turned out great and everyone enjoyed them with plenty of leftovers - breakfast tomorrow!! I will definitely bake these again for family events. The Tangzhong seems to give a "spring" to bread - something I hadn't noticed before. I baked some without seeds because some one my family can't have seeds or nuts. Charlie, thank you for another great recipe.
I made these today. I didn't have an accurate scale for the yeast, but I had packets of 7 grams active (or instant, they didn't specify), so I made an estimation. I had to leave unexpectedly, so after the second preshape but before the final hour of proofing I put the balls in the fridge. When I came back 3 hours later I took them out of the fridge and placed the tray into the oven (off) with a bowl of boiled water underneath to help warm it up and resume proofing. After about an hour they were puffed up so I eggwashed them and added the sesame seeds before placing them into the preheated oven. Even when I messed up so much they still came out amazing. Great recipe, soon I'll try to follow it to the letter, if circumstances don't stand in the way again :)
TangZhong is the traditional method to make bread softer and extend shelf life. It is popular in China and Asian countries. "tang" is the Chinese character for scalding. "Zohong" is the Chinese character for seed or starter. Hope you understand TangZhong literally means scalded starter.
Another nice video. Im going to give this a run this week and compare to a wetter recipe (that I made lastnight) and see what I like better for an all-purpose dinner roll. Question: you chose to form into 12 rolls, is that because there is a certain size you prefer (and what is that size) or did you choose 12 because of the overall dough weight? What size tin is that? I'll probally make mine in a 9' round(s) - I think those look cool.
Thanks Bill. I love how soft they are and the sesame seeds get nice and toasty. You could of course use any seeds. I made 12 according to the overall dough weight and also to fill the tray which is 9.5’x6’. Quite small. And the buns are small too. Because I film and bake so often I do only use 220g (7.75oz) to 250g (8.8oz) of flour in most of my recipes. Otherwise I would not be able to eat all this bread 😄 I would suggest using non stick paper in the tray because the egg glaze can make the buns stick to it.
Thanks for the recipe, my family loves it. Just wondering if the sugar in the recipe is for flavour or to help with the yeast activity? I think it’s a bit too sweet to my liking.
Hi, I want to try it this weekend. But first, why you didn't do the windowpane test? And what's the difference if using milk or water. Thanks anyway! Love your channel!
The window pane test is not always needed. In fact I never check my dough that way. This is a low hydration bread, so a few minutes of kneading sufficient :) milk will make the dough slightly richer, sweeter and make it colour more as it's baking. You can use water instead if you like. Thank you so much! 🙏 I'm glad you like it 😊
I'm wondering if you can stuff these Japanese Milk Buns with some lemon curd? There's a chinese bun that is very similar to a pineapple bun but its stuffed with some lemon curd.
It may work, but I think they could also leak as they bake. The best bet would be eating them with curd once baked 😁 btw here is a perfect use for lemon curd - ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Sm4s3mHfYJg.html 👍
@@ChainBaker For the buns I'm wondering if you can just bake them and then piped them with the curd after. Also I actually just made that loaf yesterday for a special event today! Came out looking very good so I'm excited to share it.
@@wekencook you could try, but I'm not sure if it will be soft enough to 'accept' the curd, but it may be, I've just never tried 😁 Oh yes the loaf if aways a winner! Enjoy :)
I'm about to make these rolls, and this got me to looking into Tangzhong/Yudane more closely. Several references state that the two "methods" are the same. In your videos, you seem to use milk with the Tangzhong method and water with the Yudane. My question is on the flour:liquid ratio for Tangzhong. At at 1:4 or 1:5 ratio it reduces the amount of flour that can be used to a practical fraction of 10% or less. Other references state that over a 1:1 ratio will achieve the same effect, and a 1:2 ratio may be a better number to use. This would allow more flour to be in the Tangzhong/Yudane, which in theory may yield an even softer bread. Have you thought about testing a dough with varying percentages of Tangzhong/Yudane to see the impact? I think I'll try to bake these rolls with the recipe as is, and then alter the recipe to use a Tangzhong of 20% total flour at a 1:2 flour:milk ratio to see if the rolls differ in texture.
Love this, but slight correction. In Japanese, the roux is pronounced Yu-Dane, not Tangzhong as that is In Chinese. Both use the same Chinese character 湯種, but pronounced differently.
Idk if i did something wrong but i tried this twice and it hardly rose. The balls hardly were malleable and were difficult to shape for me. There was fermentation for two hours and i saw the humidity from the fermentation. I couldn't tell if it rose or not. The first time they didn't rise at all so maybe the yeast died. This time it did rise but unfortunately i feel like I'm going down the same path as before. My dough balls look nothing like yours. I have no idea what is going on. My kitchen is 65-70f so I'm sure it's not a problem. I let the milk sit a little while so I'm sure it wasn't too cool. The dough is around 25c so i know it's not a problem. Everything was perfect until the rise and then boom it just died on me. I can't even tell if it's rising or not. I don't even know what to do. I'm quite disappointed. I'm sure I've done something wrong. As a programmer, there's a common term we use "use error". Most software errors are like that and I'm sure it's the same in baking. I wish i could get some insight into what I'm doing wrong. Maybe the milk was too cold? Not enough yeast?
Two hours is a good guideline, but if your dough balls are not puffing up, then just leave them for longer. It could be various reasons. My kitchen was a bit warmer I think so perhaps that is why mine rose sooner. Try adding a little bit more yeast next time 👍
