Yudane or Tangzhong Technique

Zutaten

Wheat flour or Rye flour 20% by weight of total flour

Boiling water. 2 X weight of flour above (40% by weight of total flour)

Anweisungen

Add a large quantity of very hot water to mixing bowl

Bring quantity of water to strong boil

Dump very hot water from mixing bowl

Add boiling water to now empty mixing bowl (the amount of water by weight will be twice the weight of the flour being added to the water).

Immediately add the flour (20% by weight of the total weight of the flour called for in the recipe.)

Mix the flour and water with a spatula until entirely smooth.

Cover the surface of the mixture with plastic wrap (to prevent evaporation).

Let cool to room temperature then refrigerate for 8-24 hours.

This is good for up to 1 week, but 1-2 days is optimal.

The mixture is then added to the remaining ingredients of the recipe when the remaining flour is added.

The mixture should be broken up into clumps when added to the water for the recipe.

Notizen

Preparation and instructions from Novita Listyani on YouTube.

Flour may be anywhere from 15% - 35% by weight.

Using 35% of the flour for the Yudane would result in a 70% hydration for the recipe if no additional water (or milk) is added to the remaining flour.

Yudane preparation must occur above 150F for the agglutination to occur.