I wanted to make fluffy Japanese bread but I was confused as to whether I should add water first or add slowly while cooking the flour.
After some in-depth research, I came across the Yudane vs Tangzhong methods. It turns out both the methods work but the texture, taste and shelf life of the bread will change accordingly.
In the Yudane recipe, the hot water is added to the flour and mixed slowly until it turns into a dough. On the other hand, in the Tangzhong recipe, the water and flour are mixed together on high flame until it turns into a dough. Due to these few differences, the recipe changes significantly.
Here, in this guide, I will help you understand the deliberate comparison between the Yudane vs Tangzhong method and whether you can substitute them with each other or not.
Making bread is an interesting process until you know which one you actually need for yourself.
Also read
What is Yudane?
Yudane is one of the most popular Japanese bread-making techniques that includes the mixing of the flour with boiling water to form a dough. In English, Yudane translates to hot water dough or hot water starter.
In this method, the starch present in the flour begins to absorb hot water up to 100°C (212°F). This starch gelatinisation formula serves a softer crumb texture and better dough elasticity. It also contributes to the slower staling of the dough and can be kept unused for a longer period.
It is used mostly in making softer sandwich breads and enhances the sweetness in the bread. Bakers prefer this technique because it improves the strength and elongates the shelf life. It is made in a ratio of 1:1 ( flour + hot boiling water). The Yudane method is used to make japanese milk bread, sandwich loaves and sweet breads, etc.
What Is Tangzhong?
Tangzhong is a Chinese method for the preparation of dough. This term in English translates to water roux or soup starter. In this method, the flour is pre-gelatinised with hot water.
It absorbs a large amount of the water and forms a gel though the required temperature is 60°C – 65°C (140°F – 149°F). Tangzhong gives much softer, elastic, moist and fresher dough. Even though it is derived from a Taiwanese baking educator, it is used most in Japanese.
The dough is prepared in the ratio of 1:5 ( flour + liquid). This standard formula plays a significant role in increasing water retention, improving gas retention and delaying staling.
It helps the bread get extremely soft and voluminous. This is the reason why Asian breads have better shreddability and stay fresh for a long time.
What Is The Difference Between Yudane And Tangzhong?
There are several differences despite the technique between the yudane vs tangzhong recipe. They might seem similar at once but with different ratios of ingredients, the texture changes entirely. Here are some of the basic comparison elements that help you choose the best between them.
Preparation Method
In yudane, the boiling water of almost 100°C (212°F) is poured directly into the flour in a 1:1 ratio and mixed slowly until it turns into flour. This process is known as gelatinization. On the other hand, tangzhong technique involves cooking flour and liquid together in a 1:5 ratio. It is mixed until flour turns into dough. These methods might seem similar but with minor differences, the result always turns out different.
Hydration Level
Hydration in making a dough is one of the most important elements as it holds the particles of flour together. In yudane, the water is added in 1:1 that makes the dough firm and manageable. Meanwhile, in tangzhong, water is added in 1:5 for a soft and sticky result. It impacts highly on the volume of the dough which appears in baking. You should recheck the hydration before baking if you want fluffy and flaky results.
Dough Handling
Working with yudane dough is the easiest for bakers as it is firm and holds structure while baking. It is also easy to shape and braid for unique designs. Yudane is eventually well suited for larger loafs. In contrast, tangzhong dough is very carefully handled. It has a soft texture that often sticks and requires more flour to hold the shape. This dough springs well in the oven and serves fluffy & excellent results.
Bread Texture and Taste
Bread is eventually liked more for its delicate and soft flavours that go well with several combinations. Yudane bread is dense, chewy and elastic but tastes slightly sweet with rich wheat aroma & flavours. Nevertheless, Tangzhong appears feathery, light and soft with a cloudy fluffy interior. It tastes creamy as milk is used in making sometimes. In relation to yudane vs tangzhong taste, the taste of the bread changes accordingly.
Shelf Life
It is one of the most asked queries by customers about how long the bread will last. Usually the making periods and ingredients of the food decides the shelf life. In the case of yudane and tangzhong bread, it lasts possibly for 3-5 days but yudane might not stay fresh as perfectly as tangzhong. It lasts much longer than others because it retains moisture inside and with its volume, it is hard for it to mold in cold storage.
| Basis | Yudane Method | Tangzhong Method |
| Origin | Japan | China ( adapted from Taiwan) |
| Flour to water ratio | 1:1 | 1:5 |
| Dough Handling | Firm and manageable | Soft and sticky |
| Texture | Dense and chewy | Fluffy, light and airy |
| Taste | Subtle sweet but strong wheat flavour | Mild flavours with extreme softness |
| Shelf life | 3-5 days | 3-5 days |
| Best for | Shokupan, artisan milkbreads and rolls | Sandwich bread, buns and rolls |
Yudane vs Tangzhong: Which is Better?
Choosing between the best and wondering which one is better often elaborates better on yudane vs tangzhong reddit reviews. In one of the reviews, a user stated I personally have only ever used yudane and “ it’s turned out very soft and fluffy. I’m still a beginner though. ” Even as a beginner, yudane turned out best.
In particular, Yudane is much easier to handle for anyone, said bakers. Just imagine if you are making the most popular dish, shokupan, then most people will consider yudane method for its rich wheat flavour and chewy texture. However, if you go with Tangzhong, it will end up being soft, fluffy and retains moisture.
In the debate of choice between shokupan yudane vs tangzhong, yudane technique wins. Although, both methods are equally exceptional and offer delicious results. You should carefully decide between them as both are easy and sophisticated but the result should be just the way you desired.
Can you substitute one for the other?
Generally, yudane and tangzhong can replace each other but there will be visible differences in the texture, flavour and the recipe. If the recipe includes tangzhong, it can be substituted for yudane and vice versa.
In some cases there will be no change in the recipe even after replacement due to their similarities. Such as both use starch gelatinization, improve the softness, retain moisture and enhance shelf life.
Eventually, replacement is not as easy as it seems. There are few considerations which make the replacement a fun experiment which will serve tasty results at the end. Hydration matters and the consistency of the dough will change along. You may experience different flavour and texture but make sure you choose the recipe that can actually accommodate the minor replacement of the dough kneading method.
Finally, between the yudane vs tangzhong method, you can choose either. They serve unique results that doesn’t mean they can’t be substituted with each other.
Conclusion
Ultimately, the Yudane vs tangzhong method might be almost identical to each other with few changes in recipe. Though the results make the whole difference. Yudane is a Japanese dough kneading method meanwhile tangzhong is from china but originated from taiwan.
Keeping this in account, Yudane has chewy, dense and elastic texture with subtle sweetness and has rich wheat flavours. On the other hand, tangzhong bread is soft, cloudy fluff and light crumb which is rich in neutral flavours. These methods are suited for respective recipes such as sandwich and Shokupan. Yudane and tangzhong both breads are equally tasty and can be substituted in some cases.
Choosing the right method out of Yudane vs Tangzhong is necessary if you want a desired texture. Once you know which one you need, your dishes will turn out amazing and delicious without ruining the experience.
FAQs on Yudane Vs Tangzhong
Is tangzhong better than yudane?
Ans. None method actually works exceptionally. Yudane and tangzhong techniques have their own results and how they look along with their flavours. You must carefully choose the technique for your respective recipe.
What is the difference between yudane and tangzhong shokupan?
Ans. Tangzhong shokupan is generally soft, light and delicate with less wheat and sweet flavours. Meanwhile, yudane shokupan will taste wheaty and sweet with a dense, chewy and elastic texture. Even the change of method makes a huge difference in the recipe.
How long does yudane last?
Ans. Yudane generally lasts for 3-5 days. If you notice sour odor, mold on the surface, decolouration or slimy texture, then discard the bread immediately.
What are common tangzhong mistakes?
Ans. The common tangzhong mistakes are overcooking, undercooking, incorrect ratios and forgetting the hydration. You should also make sure the flour is not too much or it’ll lose its soft texture.
