Whole Egg, Egg White and Egg Yolk, What They Do To Bread | The Science Behind Eggs in Bread

27:10
Understand Your Baker's Yeast | Fresh Yeast, Active Dry Yeast, Instant Yeast etc.

22:25
The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane

13:43
Powdered Eggs: Scrambled Eggs, Cake Mix, and Meringue | WTF – Ep. 134

24:49
Delicious and Snowy Crustless Shokupan | Japanese Milk Bread with Trehalose

2:21:46
¡MELODÍAS LEGENDARIAS QUE NUNCA PODRÍAS ABURRIRTE DE ESCUCHAR! MEJOR MÚSICA INSTRUMENTAL

1:57:50
The Complete Chopin Nocturnes 432 Hz

14:26
Oil or Fat, Which One is Best for Your Bread? | The Science of Solid Fats and Oils in Bread Dough

54:15