the "roux" is a "tangzhong" commonly used in Japanese milk bread, it makes the bread incredibly fluffy, tender, and moist. the reason why you cook a slurry together consisting of flour and water is that when starches that are cooked, the starch molecules open up, allowing for more water to become absorbed. this increases the water percentage into the dough making the final product extremely fluffy and moist.
@@yasaiaisa8363 that has a similar effect meaning you can add more water that way but is not as effective also it probably bakes different because you have no preset starches
Cooking the flour into a roux makes the bread softer and less crumbly, so it gives it more of that "bounce back" texture. The technique (or practice, whichever) is called tangzhong and is used in milk bread. Hope that helps! 😊
Yup, it makes the bread more moist. I use this as a reference to convert recipes: www.kingarthurflour.com/blog/2018/07/23/how-to-convert-a-bread-recipe-to-tangzhong
Calling the technique "tangzhong" makes it sound as though it's originally Chinese, whereas it's actually a Japanese method which was adopted in China and from there to the West. Of course in the West, this is the name it has come to be known by, so you aren't mistaken, but it's worth remembering its roots are in Japan.
Hair rant below lol When you just switched over from a Brad Mondo video and you just wanna tell David to a) leave the bleach on longer, b) saturate the dang hair, c) spray a little water under the bag before tying it, d) wash your hair twice if it feels like straw bc that means you usually have some bleach left in your hair (and use w a hair mask after coloring it), and e) DON'T USE BOX DYE AFTER BLEACH just buy permanent color
@@sugondeez8261 good burger, terrible fries. They're just deep fried cardboard with american cheese slices slapped on. Their only redeeming quality is the animal style sauce, and it does not save them. -7/10
it ended up brown again because that was purple dye, not blue, going over untoned yellow hair. purple and yellow are complementary, so they just mix back into brown
@@brintesiacirce9414 that quite literally is how color works. to get bright blue or purple colored hair that isnt muddy you have to tone it first. complements make muddy colors when mixed together cause they contain all the primary colors in different proportions
Cloud King you know that most toners are just purple dye right? I don’t think it would have made much of a difference if you’re gonna dye it purple. Usually bright colors are achieved by having very light hair before dying it
When you heat water with flour, you are making a water roux, then turns into a paste. This has many benefits. First, you can make very sticky doughs workable because some of the hydration is bound up in the paste. You may wonder, doesn't it flour and water gel in the oven? Why do it before? This pre-gelled paste, when added, gets you more oven spring, a lighter texture, and baked goods using this paste will improve shelf life.
the roux stuff that you had to put into your dough is called tangzhong (correct me if I’m wrong) and it’s a dough starter, Alexis used it in her milk bun recipe :)
Including the roux (called tangzhong) is a technique often found in asian bread-making (in japanese milk bread for example) and it has the purpose of making the dough more elastic, leading to the fluffiest bread ever. Also, the bread will stay fresh and soft for a longer period of time! Check out the video about the fluffiest dinner rolls in the series ''What's eating Dan'' on America's Test Kitchen for a more in depth explanation of why this happens ^^
Idk about in a bun but in a loaf, tangzhong (the “roux” for the bread) build the fluffiest, softest bread ever. It’s what’s sold in SEA (i’m not sure but still sold in jakarta slums especially) streets. The brand is always from a chinese company. You can really taste the milk in such flufffy bread. Maybe someone smarter than me can explain what science is happening behind tangzhong bread tho. I just know it’s different from the commercial name brand for indonesian locals.
exactly why working a tangzhong into the dough makes it so fluffy and soft is not certain, but it has something to do with the fact that part of the flour is fully hydrated, which traps water in the dough while maintaining a pudding-like texture that translates into the bread itself. it also makes bread stale slower because of the trapped moisture.
The roux is called tangzhong. When you cook the flour with water, it gelatinizes the starches, allowing it to retain more water. Adding it to the dough will retain more moisture throughout kneading, proofing, and baking so the bread is fluffier and softer. In the oven, the water will create gas that fluffs up the bread.
Putting a roux in the dough is very beneficial for your bread. It helps really contain all the moisture in the bread during the cooking process and afterwards. It also makes your bread a bit taller so it’s not so sad and gloomy while also making the bread have a longer shelf life :)
David! That 'roux' is actually something you can find in Japanese buns. Specifically, from my memory, Hokkaido Rolls. It allows you to handle it better, and it gets you a much more moist, soft type of bun. The roux is actually called Tangzhong by the way. If you want to know more just check out America's Test Kitchen on what Tangzhong. Is
Yeah we know because everybody else has commented the same thing from the little wiki article. How about actually visiting Japan and trying the bread and telling me if you can replicate it perfectly
@@theoutsiderspost4982 I commented this a year ago too. Maybe I didn't know that "everyone else has commented the same thing" thing because I posted this comment 10 minutes after it came out.
Tang Zhong (the flour paste thingy) helps make the bread super soft and squishy! It's used a lot in Japanese bread-making, but I use it every time I make buns now because it's just so much better
Hey David, I actually just made these today myself and can't say that I've had so much fun cooking anything before! It's probably the first thing I've cooked for a few years, hats off to you and Josh for the inspiration. Love the videos! Have a great day!
Artist and home hair dyer here; this time it was because he didnt use a good bleach and started with bleaching his roots. last time he just didnt use bleach. Orange and blue are opposites, so when you mix them you get brown (or spotty dark-blue-brown). Thats just basic color theory. If he had used a better quality bleach that wasnt sucking the life from his hair (at the end of the bleaching his friends said it felt "like twine") he couldve left it in long enough to get blonde instead of orange, and he wouldve gotten the desired blue instead. Idk how much his friends knew about dying hair or color theory but Im fairly certain david doesnt know anything about either, which gets results like this ¯\_(ツ)_/¯ Edit: didnt elaborate why you dont start with bleaching the roots: hair bleach is heat activated, when you start closer to your head, your body heat speeds up the process which gets you spotty orange with blonde roots
It’s always interesting to read the comments of people who are home cooks thinking they have the perfect recipe and the best method to achieve it. You’ll find the best recipes don’t require constant measuring and going through the steps. It’s about knowing what seasonings and flavors counteract each other.
The “roux” he makes is called a tangzhong. The purpose of this is to get more moisture into the dough and make the bun more soft and fluffy 😊 (Joshua has a slight obsession with this method as it seems to show up in most his bread related videos that aren’t sourdough related. Rightfully so, I’ve made many breads with this method and it comes out beautifully)
The roux used for the bread apparently makes the bread softer and fluffier. I baked a loaf of bread yesterday using this method and it was truly very soft. According to online sources, (kingarthurflour.com) "It pre-gelatinizes the starches in the flour, meaning, they can absorb more water."
tangzhong (the roux) keeps the bread moist, makes it soft, gives it a little extra rise and actually it means that the bread lasts longer! if you’ve ever seen or eaten hokkaido milk bread that’s a tangzhong-based bread which is a beautifully fluffy pillowy bread. love the stuff.
3:25 If I remember correctly. That roux is called water roux or tang zhong? It makes it super duper moist and soft and tender. It'll make bread very fluffy. I use this a lot in bread making.
I've made his milk bread buns before (and they're amazing), but the roux is called tangzhong. It makes the bread fluffy and soft, which is why it's called Japanese milk bread. The bun in this recipe is a combination of his Japanese milk bread and burger bun recipes
that roux you mixed into the doough is called a tangzhong, the purpose is gelatinizing the starch, making it hold water easier for the same amount of flour, which results in easier to work dough and more importantly, softer and fluffier bread.
I made these burgers today for my hubby. The buns are unbelievable and the sauce is out of this world. I will definetly make this again. Fantastic bun recipe!!! David's looks just like Joshua's.
For the hair/to fix the hair: If it was virgin hair, you could have either done a higher Volume (idk what you used), or just bleached it twice. You need full saturation to prevent splotchiness, so every strand must be coated, and the hair can't be dry AT ALL. Shit needs to be JUICY. The goal when colouring (ESPECIALLY for dark blue) is to get a nearly white base. Like paint on a canvas. So you need like, a super platinum shade or the blue will be muddled by the orangey yellow tones in the bleached hair and turn purple/green (depending if the blue is a purple-blue or a green-blue base, yes they are different!). You would be able to *tone* the bleached hair free of its brassy/orange with a purple-based toner, which would get you a white from a yellow/orange. You basically need enough purple to counter the orange (opposites on the colour wheel). When you bleach your hair, you are lifting the natural pigment and leaving behind these 'holes' where the colour used to be. Like you squeezed out a sponge - and the remaining hair shaft is porous and dry. These bright colour dyes are basically partially permanent colours that don't lift your base colour - only depositing colour into those 'holes'. Which is why it washes out eventually. So if you want to redo the hair, you need to lift it all evenly by looking for the missed parts/splotches & picking them out with bleach, then toning it/colouring it based on how much orange is left in the hair :) And tip: always try to apply bleach from the mids/ends and do the roots last, as the roots lift the fastest with your scalp's heat. Otherwise you end up with white roots and dark ends lol Burger looks yummy though 👍
Hey David, a good tip for when you're making your next burger would be to use a better blend of ground beef. I could barely see any fat in there. Fat=flavour. In n out and shake shack use really good ground beef which is why they taste really good
The roux is called tangzhong. A component of Japanese (Hokkaido) milk bread. The tangzhong makes the bun extra soft and fluffy. It keeps the bread from drying out and extends shelf life.
There is no doubt in my mind that this burger tastes fantastic! Is it an accurate depiction of an Animal Style In-N-Out burger? HELL NO. I say this because I used to work at one. I know how they're made (as I hope many customers know who've ordered or even asked about animal style burgers). Here are the issues I see with calling this an "In-N-Out Animal Style burger": grilled onions are not added to the sauce (they're a topping), whole grilled onions must be asked for (they are not included by default), two types of cheeses aren't used (this is minor), additional pickles (sliced) are added to the burger, and lastly - one of the most iconic parts - is mustard gets cooked into the patty!!! I will have to watch Joshua's video to get the full context, but this video keeps me skeptical.
I was thinking that while watching this video! If he would have put sliced pickles, mustard grilled the patty, and then put the grilled onions on the burger, this would have been worlds closer to an animal style In-N-Out clone.
I made his buns a bit ago for burgers and my god they smell so good in the oven. Don't have bread flour so just used the regular flour. They were delicious! I think I will make them again this weekend.
3:25 so essentially what your doing when you make a roux for your bread is you're pregelatinising some of the starch in the bread, it appearently gives a softer texture. you see rouxs in some pastry dough recipes, and in like japanese milk bread.
Well when you toss a bunch of MSG in it because you cannot create normal umami then I guess it’s bound to taste decent. But it’s not practical half of the time
The "roux" is a water roux or tangzhong, originating from a style popularly used in Hokkaido. The idea is by cooking the water to 65°C if I understand it correctly, gluten starts to trap the water. You're not thickening it primarily by evaporation, rather you're basically making an oversaturated paste. When you bake the bread, the water trapped still steams and creates that distinct light fluffy interior commonly associated with milk bread. If you tried doing this without the roux it'd obviously be a watery workable mess. At least that was what I was told when I started making milk bread, which this looks like a minor variation of. If you're curious there is a book called "65 degrees C the Roux" which details the process and I believe science much better than I can.
The roux is the trick to create a cheese-pulled effect n a soft bun. Making roux will give the extra moisture n flexibility into the bun w/o directly pouring liquid into the dough (which we all know that we're gonna end up with a mushy dough, or worse, batter, lol.)
David, that roux is called tangzhong and people say is for making a better texture, but also, is a way of adding more moisture (so the hydration rate increases) but without making it too sticky, so it's easier to handle.
The roux I’m not sure but it looks basically like a tang zong (a thing to make Japanese milk bread) so I think it just makes the bread softer. Like kings Hawaiian rolls
I made his konji and it was super easy and tasted great, though I changed up the spices to fit what I had. It took a long time but didn't require a lot of babysitting.
Explanation for Roux: It's basically a way to get more liquids into a dough without making it more wet. Starches hold a lot of water, if you cook them, that's why a Roux has the consistancy of a pudding, if it was raw, it would be completely fluid. Having more Liquids inside a dough is ALLWAYS better. It'll make the product fluffier and help it last longer. Having more liquid in a dough makes it harder to work with tough and a to high hydration does make some products impossible to do. So that's what the Roux will fix. That is really not that important on Wheat, but If you ever try to use grains like Spelt, Emmer, Einkorn or others, that's damn important. They simply can't hold enough water to make the product actually good. Disadvantages of a Roux: If you cook flour, you'll destroy the gluten. To much roux will therefore have very negative impacts on the product. It can also affect the mouthfeel in a negative way. I personally don't use Roux at all, because I only need it on eg Spelt and killing 5-10% of the gluten can really hurt. I use psyllium Husks. Just 1-2% added will have the same benefits without any disadvantages.
Joshua really doesn’t disappoint. I‘ve made a few recepies from him over the last month and goddamn. That is fantastic. Yes preparing takes a long a$$ time, but it’s worth it 100%. CANT WAIT to try this one out too
Tangzhong is the roux. Makes a lovely spongy soft bread. We used a thing like that in our bakery. It was a dough conditioner that acted like a tangzhong.
