Absolutely fascinating! This could have gone on for another hour and I would have enjoyed every minute. I always enjoy Lan. She is clearly very intelligent and organized. She's a natural teacher.
She's also a bit dishonest, I mean she shows you a perfectly smooth dough made with tangzhong, and a not-so-smooth dough made without tangzhong that in truth just happens to be under-kneaded. Then she shows you a nice, perfectly golden dinner role made with Tangzhong and compares it to a pale, sad-looking role made without tangzhong which she didn't brush an egg wash on.
“And by approximately, I mean exactly” is it any wonder that Lan is a phenomenal baker? Her instructions are just so clearly explained and well thought out.
Every time I see this chef's face in the thumbnail I click and I know she's about to absolutely blow my mind with an interesting technique. I love all her videos so much.
Lan Lam is such a treasure and gift to the world. Every time I thumb through an issue of Cook's Illustrated, and I see her name come up, I immediately hone in on the recipe and learn everything I can. Thank you, Lan, for everything you continue to give to us!
This new video series in the best ATK has to offer. Lan Lam is so good, smart, entertaining and engaging. I’ve not made the dinner rolls, but the tangzhong sticky buns are a family favorite.
Those sticky buns are a favorite at my house too. They are better than the ones my German grandmother used to make. Absolutely top notch! It is a great trick/technique to have under your belt if you work with yeast doughs.
Basic percentages (not found on the recipe website) start at 2:14: Measure out 5-10% 0f the total flour, weigh it, then multiply the weight by 5 and add that much of the pre-measured water for the recipe. The website also says to microwave in 20-second bursts, so that’s the alternative to using the stovetop.
If a bread recipe requires a certain amount of water, would you still add the same amount, disregarding the water trapped in the dough? Lan mentions that we can use extra liquids in the recipe for this reason. I just started learning how to use a bread maker and don't want to add too much water accidentally. Any suggestions appreciated :)
@@the1337fleet check King Arthur flour's website for more on Tangzhong. The hydration percentage will be about 75% (extra liquid is added to the recipe) vs. the norm of 60-65% by weight. If you make the Tangzhong without increasing the recipe hydration % the results will not be so great.
Joshua: my thoughts exactly!!!! LOL …..I know my family well. I made mistakes like cooking great tasty dishes and I haven’t been able to just show up with a store bought option.
I learned it as 'pre-gelatinized' dough, but it the same thing. It was a game changer. My bread went from good to great. I also replace 1/3 of my water with water I have cooked potatoes in. Also a huge step forward. Very nice and informative video 😊
If you’ve made the Japanese bread, Shokupan, or familiar with Yudane, it’s the same concept. However, instead of tangzhong’s technique of cooking flour and water into a gel, yudane mixes boiling water in flour into a small dough. Love the breakdown of concepts here and love this series so much. The simplicity of 10% flour as a framework is for wonderful to apply this to other bread recipes.
I made these two days ago and they were DELICIOUS! Also, if you guys don't have instant yeast as is called for in the recipe, I cooled the tangzhong with the milk until it reached about 110°F and added active dry yeast instead (125% of instant yeast called for). I let it sit for 15 minutes and the rest worked out perfectly. This video was so helpful and Lan is awesome!
I did some rolls with a Tangzhong the other day....they were beautiful. This organic chemist LOVED your molecular models explanation of the breads, starch crystallization, softness and the aging of the breads. Good job! I can't wait to make these rolls.
I make Challah for special occasions and have always struggled with making the strands needed for braiding. To get them to stop shrinking, I end up overworking the dough. I will be trying this Tangzhong Challah recipe for Christmas this year. Very well organized and clear instructions. Thanks.
I made a six strand challah this afternoon and it turned out okay , however, I’m always looking to get my breads whether Challah or Italian, to rise more , while being more tender and light. This definitely seems trickery as it ands another dimension!
I made recently some freestyle flatbread to eat with curry normally they dry out as soon as they cool down, but with the tangzhong they kept the nice fresh consistency. This stuff is a real gamechanger !!!
Thanks, Lan. I've been baking bread for 20+ years for family and friends. I've used this method a few times but I think I will give it more attention now.
Definitely inspired! Wondering how it would work with freshly ground wheat flour. I learned to make white bread from one grandmother, whole wheat bread from the other. Blessed my family with homemade bread, rolls, scones cinnamon rolls, maple bars ... now a new adventure awaits!
I wonder about whole wheat flour myself. I like to bake my weekly whole wheat loaf and was wondering if this technique would work even if the bread is not 100% whole wheat.
It works the same way. I would make the tangzhong with the same proportion of flour and water and cook it. Then take your ww flour and water remaining and let it soak for at least 4 hours before proceeding with the rest of the recipe. This will soften the bran in the ww flour that would otherwise slash the gluten fibers that don't allow the ww doughs to rise. Using the tangzhong and the soaking of the ww flour were life altering for me because I have issues absorbing B vitamins so eating whole wheat is essential for me. I can't have eggs, and can't have too much iron in my diet. Give this method a try, you won't regret it. Happy baking! ❤
I made my tangzhong using the leftover mash from making oatmilk, no gluten lost since there was none to begin with. I added it to Hokkaido milk bread ingredients in my bread machine without premixing the tangzhong with the scalded milk. I didn't scrutinize the proportions for the tangzhong, just went by feel and it still worked wonderfully. It made luscious fluffy rolls that retained its freshness and gave me a great use for my leftover oatmilk mash. Thank you for explaining this great technique!!!
I found this video when trying to find a recipe for Greek Easter bread. Loved the explanation. I liked the result. Then adapted it to my regular bread (which is based on Kenji's almost no knead bread). I make the tongzhang with a 1:4 flour to water ratio, home ground whole wheat 1:1 with hard white flour and 90% hydration. Stays soft and elastic..... I've not had a loaf last more than 3days
I'm a terrible cook. I never learned how to cook so there are only about ten things I'm capable of making for dinner. However, I've got stacks of ATK books and magazines and they inspire me because of the science. This video takes the science to the next level. I'm going to give it a try. Thanks so much.
The short shelf life of bread is a big reason why I don't make it often, for my family of two. This will make a world of difference for us to be able to enjoy finishing a whole recipe before it goes stale!
Fluffy tangzhong loaves are awesome, but there's a lot you can do with leftover/stale bread! Use a blender/food processor to make breadcrumbs, slice and freeze for easy toasting, consult one of the many Italian or French recipes that specifically call for stale bread (involtini, french toast, many bread soups, canederli, savory or sweet bread pudding, etc.). The first Tartine book has tons of recipes, about half of the book is dedicated to recipes utilizing stale bread.
@@iangiles7816 Yes and you can do what I used to do. Cut slices and leave out at night to stale for french toast the next day. But I dont have left overs with this bread, but i think its as good as brioche for toasting.
Similar method can be used for Rye breads when gelatanizing the Rye flour. The purpose is the same, and it's used in Europe where Rye breads are popular since as long as anyone can remember.
This has changed my life. I was always an "okay" baker, making great recipes that only turned out okay. This technique has allowed me to make the same great recipes that turn out good or great (and the notes on improving shelf life is spot on). Thanks!
Lan, yes! Thank you for demonstrating this! I have printed out the recipes and cannot wait to try them! I think this will help with our Christmas and Easter morning breads, too!
I'm going to preface this statement by saying I've watched hundreds of cooking videos and probably only cooked a handful since the instructions lacked the information I needed to attempt the recipe. Baking is notoriously hard for me with so-so to disastrous outcomes. What I desire is detail and scientific explanation to help me understand what and why I'm doing things and the precise nature of this presentation is sensational. When she pulled out an ruler I felt seen! Tremendous job showcasing this technique that I've always wanted to know, although I didn't know the name. This type of instruction gives me the confidence to try this technique the next time I'm brave enough to try and make home-made dinner rolls instead of just running to the store to buy some biscuits in a tube! Thank you for this amazing presentation Ms. Lam!
I've been baking bread for decades, but these fluffy dinner rolls are in a league of their own - fluffy, fantastic, and so easy to make! I took them to our family Thanksgiving a couple of years ago where they got rave reviews and were put on the annual must-have list.
I have made the dinner rolls recipe during Thanksgiving, quadrupled, the last two years, and everyone loved them. Doing so again this year. Dough is a bit difficult to work with, but they're incredible.
Omg more of this kind of super information dense content!! I love learning the science and techniques behind things that can be applied to all sorts of cooking rather than a blanket recipe that teaches me only one thing
Great tips and video. And YES...... I will be making this for sure. I really like videos that teach me things. Not just a recipe I can try. But a new way to cook. Thanks for great videos and explanations.
I have always been afraid to cook bread because I didnt understand the different types of dough. I feel inspired to try now! I cant wait to see if this presenter has more videos :)
We use a version of tangzhong in, of all things, art conservation. We call it starch paste, and it's a really good adhesive that doesn't damage artwork.
I just made these yesterday! Delicious! I 4x the recipe b/c I was cooking a meal for a local street ministry. This was my first time making 'batch-baked' rolls. I made them to serve w homemade beef stew. My quality-control dept..(my 3 year old granddaughter) declared them to be delicious. I cannot tell you if they 'keep' longer..b/c they all went! I will definately make these again!
I love these video because it's one thing to follow someone else's recipe, but these explanations help me to develop my own creations. Love what she's giving to the world. Thanks Lan!
These turned out so good both times I made them. Sharing them brought raves. Made cinnamon currant buns with jaggery for the sugar to give that raw brown sugar taste. My oh my. The rolling technique really made a difference. Thank you so much guys.!!!!!
I'm going to try it tonight, in a single-setting, bread machine. No guarantees, of course, but I've gradually gotten pretty good at understanding how that machine thinks and my variations usually work. Thanks.
I just started using this method for bread recently and it's an absolute game changer! I'm blown away by how perfect it is. Have you tried adding milk powder as well? That's supposed to make it even softer.
I made this the other day and it WAS the best bread I've ever made. We spread some pate on it and OMG was it good. I will always use this method. Thanks!!!!
Tangzhong cinnamon buns. So good I can't describe them! But seriously, you can Tangzhong any soft bread recipe for even softer softness. As to improved keeping qualities, they don't seem to last long enough to know... Another great LL video!
... Well ! I've just taken the loaf out of the bread machine and it's the nicest loaf of bread it's ever made ! Totally different texture and springy. Thanks !
A couple of years ago, I incorporated a tangzhong roux into a basic quick bread recipe to give it a softer crumb and make it more suitable for a sandwich bread. This really did the trick and I've been using it ever since. But I'm glad I stumbled onto this video and learned more about the technique and the science behind it so I can adapt it for use in more of my bread baking adventures. This is also my introduction to this fascinating new (to me, anyway) Techniquely series of videos - this is great foodie content! I can't wait to see the rest of them.
Wow! Thanks for dispelling the mystery - and for opening my ‘experimental’ baking to more possibility! I have incorporated this method over some years and have had hit or miss mixed results. Your guidance explains so well how and why it works!
Often I list WATER as the Most Underutilized Ingredient or “Secret” Ingredient in great Cooking & Baking. Lan Lam proves it constantly. She gets it…and her Delivery is Clear, Instructionally Precise, Enjoyable. ❤ 🏆
Absolutely fascinating! This could have gone on for another hour and I would have enjoyed every minute. I always enjoy Lan. She is clearly very intelligent and organized. She's a natural teacher.
You and me both and watch out buddy, I saw her first...lol☺
You just want to enjoy her flesh.
Agree. Absolutely fascinating and oh-so-educational. This should be a Master Class! Thank you Chef Lam!
She's also a bit dishonest, I mean she shows you a perfectly smooth dough made with tangzhong, and a not-so-smooth dough made without tangzhong that in truth just happens to be under-kneaded. Then she shows you a nice, perfectly golden dinner role made with Tangzhong and compares it to a pale, sad-looking role made without tangzhong which she didn't brush an egg wash on.
@@Archihuman Ikr ... I thought I was the only one who noticed that the stuff she compared to didn't have an egg brush and was clearly stale.
This is one of my favorite RUclips shows now. Lan Lam's details and the science behind what is happening is really helpful.
“And by approximately, I mean exactly” is it any wonder that Lan is a phenomenal baker? Her instructions are just so clearly explained and well thought out.
Every time I see this chef's face in the thumbnail I click and I know she's about to absolutely blow my mind with an interesting technique. I love all her videos so much.
Lan Lam is such a treasure and gift to the world. Every time I thumb through an issue of Cook's Illustrated, and I see her name come up, I immediately hone in on the recipe and learn everything I can. Thank you, Lan, for everything you continue to give to us!
This new video series in the best ATK has to offer. Lan Lam is so good, smart, entertaining and engaging. I’ve not made the dinner rolls, but the tangzhong sticky buns are a family favorite.
Those sticky buns are a favorite at my house too. They are better than the ones my German grandmother used to make. Absolutely top notch! It is a great trick/technique to have under your belt if you work with yeast doughs.
Her techniques are foolproof. For instance, mushrooms started in a cold pan---OMG---the opposite of how I've always prepared them!
Good, smart, entertaining, engaging, yes, and don't forget beautiful!
Basic percentages (not found on the recipe website) start at 2:14: Measure out 5-10% 0f the total flour, weigh it, then multiply the weight by 5 and add that much of the pre-measured water for the recipe. The website also says to microwave in 20-second bursts, so that’s the alternative to using the stovetop.
Thank you!
Thanks so much!
If a bread recipe requires a certain amount of water, would you still add the same amount, disregarding the water trapped in the dough? Lan mentions that we can use extra liquids in the recipe for this reason. I just started learning how to use a bread maker and don't want to add too much water accidentally. Any suggestions appreciated :)
@@the1337fleet check King Arthur flour's website for more on Tangzhong. The hydration percentage will be about 75% (extra liquid is added to the recipe) vs. the norm of 60-65% by weight. If you make the Tangzhong without increasing the recipe hydration % the results will not be so great.
Thanks
Warning about the rolls: I made them for a family gathering, and now I am required to bring them every time.
Lol
ha me too, first made them 3 years ago after they were discussed in the "What's Eating Dan?" on tangzhong.. always requested now
Joshua: my thoughts exactly!!!! LOL …..I know my family well. I made mistakes like cooking great tasty dishes and I haven’t been able to just show up with a store bought option.
Well . . . . That was a mistake!!! 🤣😂
Totally understand. Every family Christmas - I'm making 7 layer dip. And I love it. And only olives on half because of Michelle.
Can't believe I am as old as I am and a bread baker and haven't heard of this technique. I will be giving it a try. Thank you for sharing.
I learned it as 'pre-gelatinized' dough, but it the same thing. It was a game changer. My bread went from good to great. I also replace 1/3 of my water with water I have cooked potatoes in. Also a huge step forward. Very nice and informative video 😊
Unbelievable, both you and Kenji are reversing everything I have learned through the years. Thank you.
They’re my 2 favorite to watch!
If you’ve made the Japanese bread, Shokupan, or familiar with Yudane, it’s the same concept. However, instead of tangzhong’s technique of cooking flour and water into a gel, yudane mixes boiling water in flour into a small dough.
Love the breakdown of concepts here and love this series so much. The simplicity of 10% flour as a framework is for wonderful to apply this to other bread recipes.
Thank you for the best bread video I have seen in a long time. And I watch a lot of bread videos!
I made these two days ago and they were DELICIOUS! Also, if you guys don't have instant yeast as is called for in the recipe, I cooled the tangzhong with the milk until it reached about 110°F and added active dry yeast instead (125% of instant yeast called for). I let it sit for 15 minutes and the rest worked out perfectly. This video was so helpful and Lan is awesome!
Great tip thank you!
King Arthur flour uses this technique for cinnamon rolls and it a game changer. Thank you for explaining the science behind it!
The instructor here is one of the better instructors in all of You Tube!
I did some rolls with a Tangzhong the other day....they were beautiful.
This organic chemist LOVED your molecular models explanation of the breads, starch crystallization, softness and the aging of the breads. Good job!
I can't wait to make these rolls.
I make Challah for special occasions and have always struggled with making the strands needed for braiding. To get them to stop shrinking, I end up overworking the dough. I will be trying this Tangzhong Challah recipe for Christmas this year. Very well organized and clear instructions. Thanks.
I made a six strand challah this afternoon and it turned out okay , however, I’m always looking to get my breads whether Challah or Italian, to rise more , while being more tender and light. This definitely seems trickery as it ands another dimension!
I have watched countless bread videos and have never seen this technique. I'm thoroughly intrigued! I will absolutely try this.
I made recently some freestyle flatbread to eat with curry normally they dry out as soon as they cool down, but with the tangzhong they kept the nice fresh consistency. This stuff is a real gamechanger !!!
That last bite followed by silence was the most affirming thing about that cinnamon roll!!!!❤❤❤❤🎉🎉🎉
The very very very best educator ever. Thanks Lan
Lan is the best! Her episodes are my absolute favorite!!! Thank you so much!
I lobe Lan Lam! ❤️ Factual, informative (and no phoney clowning and lame jokes!)-a joy to watch her video recipes!
Thanks, Lan. I've been baking bread for 20+ years for family and friends. I've used this method a few times but I think I will give it more attention now.
What ever she presented I want to try it right away. As a cooking dad, I know here's way I can make my kids enjoy my food more.
Definitely inspired! Wondering how it would work with freshly ground wheat flour. I learned to make white bread from one grandmother, whole wheat bread from the other. Blessed my family with homemade bread, rolls, scones cinnamon rolls, maple bars ... now a new adventure awaits!
I wonder about whole wheat flour myself. I like to bake my weekly whole wheat loaf and was wondering if this technique would work even if the bread is not 100% whole wheat.
It works the same way. I would make the tangzhong with the same proportion of flour and water and cook it. Then take your ww flour and water remaining and let it soak for at least 4 hours before proceeding with the rest of the recipe. This will soften the bran in the ww flour that would otherwise slash the gluten fibers that don't allow the ww doughs to rise.
Using the tangzhong and the soaking of the ww flour were life altering for me because I have issues absorbing B vitamins so eating whole wheat is essential for me. I can't have eggs, and can't have too much iron in my diet.
Give this method a try, you won't regret it. Happy baking! ❤
I love how creative Chinese cooking is, so much alchemy! Thanks for sharing this recipe.
I love this deep-dive into tangzhong-so good! I loved the challah recipe (so light & fluffy) & can't wait to try Andrea's sticky buns!
I really love your calm voice and speaking so eloquently.
Thank you so much! I love learning new things!! Great video, thank you for sharing!
Lan Lam comes through again with the delectable delight. Bravo!
Yes, you've inspired me. Definitely! I've baked decades but didn't know about tangzhang till now. I didn't want this video to end!
😮
This is the most well made video I've seen about this technique, this presenter is a natural instructor.
I made my tangzhong using the leftover mash from making oatmilk, no gluten lost since there was none to begin with. I added it to Hokkaido milk bread ingredients in my bread machine without premixing the tangzhong with the scalded milk. I didn't scrutinize the proportions for the tangzhong, just went by feel and it still worked wonderfully. It made luscious fluffy rolls that retained its freshness and gave me a great use for my leftover oatmilk mash. Thank you for explaining this great technique!!!
Thank you for the tip, I'll try it in the next bake...
Can't wait to try this technique for my Thanksgiving Day dinner rolls !
I definitely feel isnpired to try this method. And more so with the challah. Thank you so much for your eloquent explanation. 🍞
5:00 "nailed it!" - getting that happy about precision eyeballing is what makes you great. Nice work!
And also the fact that you were a chemistry major first - ruclips.net/video/uJcO1W_TD74/видео.html
I found this video when trying to find a recipe for Greek Easter bread. Loved the explanation. I liked the result. Then adapted it to my regular bread (which is based on Kenji's almost no knead bread). I make the tongzhang with a 1:4 flour to water ratio, home ground whole wheat 1:1 with hard white flour and 90% hydration. Stays soft and elastic..... I've not had a loaf last more than 3days
I'm a terrible cook. I never learned how to cook so there are only about ten things I'm capable of making for dinner. However, I've got stacks of ATK books and magazines and they inspire me because of the science. This video takes the science to the next level. I'm going to give it a try. Thanks so much.
I love the science of baking. Great recipe, thank you.
The short shelf life of bread is a big reason why I don't make it often, for my family of two. This will make a world of difference for us to be able to enjoy finishing a whole recipe before it goes stale!
Fluffy tangzhong loaves are awesome, but there's a lot you can do with leftover/stale bread! Use a blender/food processor to make breadcrumbs, slice and freeze for easy toasting, consult one of the many Italian or French recipes that specifically call for stale bread (involtini, french toast, many bread soups, canederli, savory or sweet bread pudding, etc.). The first Tartine book has tons of recipes, about half of the book is dedicated to recipes utilizing stale bread.
@@iangiles7816
Yes and you can do what I used to do. Cut slices and leave out at night to stale for french toast the next day. But I dont have left overs with this bread, but i think its as good as brioche for toasting.
Just portion them out, and freeze them. That what stores do to preserve the freshness of the bread. Bring them out, and toast them as you need.
Similar method can be used for Rye breads when gelatanizing the Rye flour. The purpose is the same, and it's used in Europe where Rye breads are popular since as long as anyone can remember.
Such a joy to watch Lan Lam talking and explaining the recipe. Absolutely love her
This has changed my life. I was always an "okay" baker, making great recipes that only turned out okay. This technique has allowed me to make the same great recipes that turn out good or great (and the notes on improving shelf life is spot on). Thanks!
Love this series. Superior type of cooking video. Great explanation and illustration of the role of tangzhong.
Lan, yes! Thank you for demonstrating this! I have printed out the recipes and cannot wait to try them! I think this will help with our Christmas and Easter morning breads, too!
lan is the best, love her way of explaining such interesting aspects of cooking. I would buy whatever she does.
Sounds great and the breads look yummy! Need a good roll and bread recipe.
Lan Lam is a fantastic presenter.
Lan is such a great teacher!
I'm going to preface this statement by saying I've watched hundreds of cooking videos and probably only cooked a handful since the instructions lacked the information I needed to attempt the recipe. Baking is notoriously hard for me with so-so to disastrous outcomes. What I desire is detail and scientific explanation to help me understand what and why I'm doing things and the precise nature of this presentation is sensational. When she pulled out an ruler I felt seen!
Tremendous job showcasing this technique that I've always wanted to know, although I didn't know the name. This type of instruction gives me the confidence to try this technique the next time I'm brave enough to try and make home-made dinner rolls instead of just running to the store to buy some biscuits in a tube! Thank you for this amazing presentation Ms. Lam!
I've been baking bread for decades, but these fluffy dinner rolls are in a league of their own - fluffy, fantastic, and so easy to make! I took them to our family Thanksgiving a couple of years ago where they got rave reviews and were put on the annual must-have list.
I've been doing the tangzhong method for challah bread, and it makes it so fluffy and moist! Highly recommend it
Yes! You have inspired me, this presentation is so nice. Clear, fascinating, but no over-done pedantics. Thank you 🙏
I love Lan Lam! She always has great segments. So fun and nice to watch! More Lan Lam! :)
I have made the dinner rolls recipe during Thanksgiving, quadrupled, the last two years, and everyone loved them. Doing so again this year. Dough is a bit difficult to work with, but they're incredible.
I’ve used tangzhong before, but this is the first time anyone has explained how to incorporate it into any recipe. Thanks.
Omg more of this kind of super information dense content!! I love learning the science and techniques behind things that can be applied to all sorts of cooking rather than a blanket recipe that teaches me only one thing
I was fascinated by this technique. I've been baking for over fifty years and never would have figured this out myself. Thank you so much.
First time this technique has been explained in a way that instructs and inspires me to try it! Thank you!!!
Great tips and video. And YES...... I will be making this for sure. I really like videos that teach me things. Not just a recipe I can try. But a new way to cook. Thanks for great videos and explanations.
I have always been afraid to cook bread because I didnt understand the different types of dough. I feel inspired to try now! I cant wait to see if this presenter has more videos :)
Just ..yea … thank you again Lan .. just love watching ..
You’ve inspired me to make everything you have shared w us 😊😊😊
We use a version of tangzhong in, of all things, art conservation. We call it starch paste, and it's a really good adhesive that doesn't damage artwork.
I just made these yesterday! Delicious! I 4x the recipe b/c I was cooking a meal for a local street ministry. This was my first time making 'batch-baked' rolls. I made them to serve w homemade beef stew. My quality-control dept..(my 3 year old granddaughter) declared them to be delicious. I cannot tell you if they 'keep' longer..b/c they all went! I will definately make these again!
I love these video because it's one thing to follow someone else's recipe, but these explanations help me to develop my own creations. Love what she's giving to the world. Thanks Lan!
These turned out so good both times I made them. Sharing them brought raves. Made cinnamon currant buns with jaggery for the sugar to give that raw brown sugar taste. My oh my.
The rolling technique really made a difference. Thank you so much guys.!!!!!
I'm going to try it tonight, in a single-setting, bread machine. No guarantees, of course, but I've gradually gotten pretty good at understanding how that machine thinks and my variations usually work. Thanks.
Absolutely going to try this. Lan Lam has a great way of explaining the process.....I love watching her videos.
Great teaching style and pace.
What a fantastic bread dough. I have learnt something new. Thank you for your clear and concise instructions. Impressive. Xx
I just started using this method for bread recently and it's an absolute game changer! I'm blown away by how perfect it is. Have you tried adding milk powder as well? That's supposed to make it even softer.
Yes. You did inspire me. I will definitely try it and circle back.
Definitely going to make these rolls today....thank you Lan, you're the best!
Your challah bread looks so beautiful, like a work of art. I definitely want to try this technique.
Love Lans cooking science lessons. Thank you so much
Love this and love Lan Lam - one of the best things about ATK and Cook’s County!!
Great delivery Lan..
THANK YOU. YOU ARE A GREAT TEACHER . I WILL DO IT FROM NOW ON.GREECE❤❤❤❤❤
I thought it was an unnecesary step, now I see it's very useful and will deffinitly use it the next time I bake wich will be soon. Thankyou!!!
Very interesting. I have seen pictures of this kind of bread, now I understand the reason. Thank you.
Definitely will try this. I would love to see a video on braiding breads. You seem to be very talented in this. Thanks 😊
Look here on the channel under videos and I think it was last week, Lan showed an easy way to braid bread like Challah.
You are a food genius and awesome teacher!!!!
I made this the other day and it WAS the best bread I've ever made. We spread some pate on it and OMG was it good. I will always use this method. Thanks!!!!
This is not only informative, but entertaining as well. I will certainly seek her other videos!
Tangzhong cinnamon buns. So good I can't describe them! But seriously, you can Tangzhong any soft bread recipe for even softer softness. As to improved keeping qualities, they don't seem to last long enough to know...
Another great LL video!
This is now my favorite breads to make, my family loves this bread. And after 3days the bread was still soft to eat. ❤
This was so interesting, and the breads all looked delicious! Enjoying this series a lot!
... Well ! I've just taken the loaf out of the bread machine and it's the nicest loaf of bread it's ever made ! Totally different texture and springy. Thanks !
Thank you for this great video. This last holiday season, I used this technique, and for the first time ever, was happy with the dinner rolls.
Ooh! My husband would love it if I would make dinner rolls, but I'm not experienced at baking, but this looks possible.
You always inspire me Lan! I'll make some of this.
I have been baking bread for over 50 years, I had never heard of this technique. Going to try it on my Father's Thanksgiving Roll recipe. Thank you!
A couple of years ago, I incorporated a tangzhong roux into a basic quick bread recipe to give it a softer crumb and make it more suitable for a sandwich bread. This really did the trick and I've been using it ever since. But I'm glad I stumbled onto this video and learned more about the technique and the science behind it so I can adapt it for use in more of my bread baking adventures. This is also my introduction to this fascinating new (to me, anyway) Techniquely series of videos - this is great foodie content! I can't wait to see the rest of them.
This to me was the most satisfying and educational episode. Thank u. In these uncertain times we all need to learn how to bake a good bread at home
Can’t get enough Lan Lam! Or Dan! Can we get a collab??
Wow! Thanks for dispelling the mystery - and for opening my ‘experimental’ baking to more possibility! I have incorporated this method over some years and have had hit or miss mixed results. Your guidance explains so well how and why it works!
I love your videos Lan. Fantastic meets delicious. Totally awesome!
Often I list WATER as the Most Underutilized Ingredient or “Secret” Ingredient in great Cooking & Baking. Lan Lam proves it constantly. She gets it…and her Delivery is Clear, Instructionally Precise, Enjoyable. ❤ 🏆