The Science of a Japanese Milk Bread: A Shokupan Recipe
21:17
Le rapport farine-eau de 1:5 de Tangzhong pour la cuisson du pain est une mauvaise idée
31:21
How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice
22:25
The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane
10:39
Japanese Milk Bread Recipe (Shokupan) 食パン
7:32
The best bread you've never made (Japanese Milk Bread)
10:38
Tangzhong & Yudane: Explained | Which One is Best?
34:23
The Case for Preferments | Preferments vs. Long Fermentation
22:55