The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane
31:15
Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane
8:41
Japanese Tangzhong Milk Bread
31:21
How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice
38:36
Sourdough Bread: The Science and Art | A Comprehensive Guide
6:04
Tangzhong süt ekmeği, asya ekmeği
35:05
Pita Bread: From Science to Skillet (Recipe Included!) | Tangzhong and Poolish Method
21:17
Why the 1:5 Flour-Water Ratio of Tangzhong for Bread Baking is a Bad Idea: It's Just Too Much...
26:51