Tangzhong/Yudane and Water Temperature | The Most Common Issue With Tangzhong/Yudane?#shorts

Easy Handmade Mochi Dinner Rolls with Tangzhong | No Stand Mixer Needed

Easy Mochi Cinnamon Rolls Recipe with Tangzhong | From Mochi Donuts to Cinnamon Rolls

The Perfect Soft Artisan Bread with Rye and Tangzhong | Feeding Sourdough with Tangzhong

Sourdough Shokupan with 20% Rye Flour | History, Recipe and Science

Ways to Reduce Salt in Your Bread | Based on Science

Oil or Fat, Which One is Best for Your Bread? | The Science of Solid Fats and Oils in Bread Dough

Spent Coffee Grounds, Soft Artisan Bread | An Easy and Delicious Recipe

How to Freeze Your Bread Dough Properly | The Science of Frozen Bread Dough

Complete Guide to Potstickers - Gyoza - Guotie | Pan Fried Dumplings Recipe

I Made My Coffee Grounds into High-Fiber Cookies | Crazy or Genius Idea?

How Garlic Affects Your Bread, the Science | Sausage Bread Recipe with Tangzhong and Poolish

Understand Your Baker's Yeast | Fresh Yeast, Active Dry Yeast, Instant Yeast etc.

The Truth About Sourdough | Not Healthier!

From Premium Japanese Shokupan in Crisis to French Baguettes Going Soft | A Modern Bakery Saga

Preferment, The Science | How and When to Use It

The Case for Preferments | Preferments vs. Long Fermentation

The Truth About Kombucha | Science Vs. Myth

From Sourdough to Scalding Flour and Tangzhong | Science and History

Rose Milk Bread with Tangzhong and Poolish | Bake with Me

Chocolate Bread That You Can't Stop Eating | Bake With Me

Sourdough Shokupan with 30% Whole Wheat | The Science and Recipe

Sourdough Shokupan | The Science and Recipe

Southern Style Mantou | History, Science and Recipe

Soft and Fluffy Dinner Rolls with Tangzhong and Poolish

Super Soft and Plush Cinnamon Rolls with Tangzhong and Poolish

How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice

The Easiest Sourdough Bread with Tangzhong | Soft Sourdough Artisan Bread

Fizzy Fruit Yeast Water for Bread

Why is My Tangzhong Bread Sticky and Gummy? | Tangzhong/Yudane Bread Issues