Le rapport farine-eau de 1:5 de Tangzhong pour la cuisson du pain est une mauvaise idée
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How to Make Perfect Japanese Milk Bread | Biga, Tangzhong, and Gelatinized Rice
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Why You Should Care About The Amount of Flour You Use for Tangzhong/Yudane
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The Ultimate Guide to Tangzhong | The Science of Tangzhong or Yudane
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Scalding Technique Explained | How to Make Your Bread Last Longer
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How to Make Better Homemade Pizzas based on Science | Tangzhong/Yudane Pizza Recipe
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5 dakikada ekmek. Keşke bu tarifi 20 yıl önce bilseydim! En iyi 3 tarif
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The Science of a Japanese Milk Bread: A Shokupan Recipe
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