Welcome!

**negolien** · April 2, 2025, 09:17 AM

ty for the content

**hoovarmin** · April 2, 2025, 04:17 PM

Oh man, just when I thought I had run the race you move the finish line.

**MattTheGR8** · April 2, 2025, 10:05 PM

Thanks for sharing! I've been using tangzhong in my recipes for a couple of years, now I need try the yudane.

**Carolyn** · April 2, 2025, 10:45 PM

I am not much of a baker. I used tangzhong for the first time recently. It was the most successful King Cake I have ever made. Didn't quite have that King Cake texture I am used to, but it was darned good.

**Bkhuna** · April 3, 2025, 02:05 AM

I don't bake be I lived in Japan for 11 years. Shokupan is the best white bread I've ever had. I would buy it almost daily. My favorite brand sold it in short loaves sliced into 2 inch thick slices. I could of lived on that toast.

**hoovarmin** · April 6, 2025, 03:15 PM

I made it Friday. I really like this recipe because it's much easier to work with than the King Arthur recipe. The Tangzong isn't difficult to make, however the Yudane is easier. The recipe is written for 13 inch Pullman pans. Mine are 9 inch. Not to worry, I asked Grok to convert the recipe to fit the 9 inch pan and, as always, Grok delivered. The kids have DEVOURED this bread. I took the author's suggestion and made the butter and brown sugar toast with it for breakfast and it was incredible.