Yudane & Tangzhong
When it comes to soft, fluffy, long-lasting bread, professional bakers often reach for techniques that lock in moisture and extend freshness. Two methods that stand out are yudane and tangzhong. Both are forms of a water roux—a pre-gelatinized flour paste that changes the way dough handles and bakes. Though they share the same purpose, their origins, preparation methods, and effects on bread texture have subtle but important differences.
What is Water Roux?
At its core, water roux is simply flour heated with water (or another liquid such as milk) until the starch granules gelatinize. When starch gelatinizes, it absorbs liquid, swells, and traps moisture. The result is bread with:
Softer texture
Longer shelf life
Slower staling
More tender crumb
This principle underlies both tangzhong (Chinese in origin) and yudane (Japanese in origin).
Tangzhong: The Cooked Slurry
Tangzhong is made by heating a portion of the flour and liquid from the recipe together on the stovetop (or in short microwave intervals) until the mixture thickens into a glossy, pudding-like paste.
Typical ratio: 1 part flour to 5 parts liquid (1:5)
Temperature goal: About 150°F / 65°C, the range where starch gelatinization occurs (140–158°F / 60–70°C).
Usage: Usually 5–10% of the total flour weight in a recipe.
Tangzhong integrates seamlessly into enriched doughs, yielding a moist crumb that remains soft for days. Because it is cooked, the paste has a smooth consistency and blends easily into the dough.
Yudane: The Japanese Water Roux
Yudane is made differently. Instead of cooking flour and liquid together, boiling water is poured directly over flour at a 1:1 ratio. The hot water immediately gelatinizes the starch, forming a thick, pliable paste.
Typical ratio: 1 part flour to 1 part boiling water (1:1)
Percentages: Standard is 15–20% of the recipe’s flour, though bakers may go as high as 30%.
Usage: The yudane is cooled before mixing into the dough. It can be used immediately, but many bakers find better results when it rests 3–12 hours (or overnight in the fridge), as this improves texture and handling.
Unlike tangzhong, yudane doesn’t require cooking, just precise handling of hot water and correct percentage calculations.
How to Calculate Yudane
The formula is straightforward:
(Percentage × Total Flour in Recipe) = Flour for Yudane
Then, add an equal weight of boiling water.
Example: For a dough with 1200g flour at 20% yudane:
240g flour + 240g boiling water = yudane paste
Subtract 240g flour and 240ml liquid from the main dough recipe.
Note on milk: Since milk counts as liquid, you’ll subtract water from milk if that’s the only liquid in the recipe. Most bakers prefer to use water for the yudane to avoid wasting milk. Milk also is not all water, and contains milk solids.
Choosing Percentages: 15%, 20%, 30%
15% yudane: Gentle boost in softness and shelf life; closest to traditional tangzhong results.
20% yudane: Stronger effect; more moisture, slower staling, excellent for enriched breads like cinnamon rolls.
30% yudane: Maximum gelatinization; creates ultra-soft bread but may reduce loaf volume and require longer rise times due to lower gas retention.
Higher percentages don’t always mean better. Around 15–20% offers the best balance between softness, volume, and handling.
Effects on Dough and Bread
Hydration: Water roux increases effective hydration because gelatinized starch holds more water than raw flour.
Handling: Yudane dough often feels smoother, stronger, and easier to roll. Tangzhong dough is softer and stickier at first but bakes up very tender.
Rise & Gas Retention: Higher roux percentages can slow fermentation slightly, so proofing may take longer.
Texture & Shelf Life: Both methods improve chewiness, softness, and freshness. Yudane in particular yields a chewy, almost mochi-like resilience, while tangzhong emphasizes delicate fluffiness.
Notes on Flour & Roux Methods
Protein Content Matters
AP flour (10–11% protein) has weaker gluten structure, so it benefits from methods that add moisture and delay staling (yudane especially).
Bread flour (12–13% protein) can hold more water and withstand longer fermentation. It pairs well with tangzhong for volume and with yudane for chew + softness.
Absorption Differences
Bread flour absorbs more liquid than AP. This means tangzhong often “fits” bread flour better, while AP flour can get slack or collapse if hydration is too high.
Yudane adds structure through gelatinized starch, which can make AP flour feel stronger than it is.
Texture Outcomes
AP + Yudane: Compensates for AP’s lack of chew.
AP + Tangzhong: Maximizes tenderness but can sacrifice strength.
Bread + Yudane: Balances chew + softness.
Bread + Tangzhong: Maximizes hydration and fluff.
Shelf Life & Retrogradation
Retrogradation (starch firming/staling) happens faster in AP flour doughs. That’s why yudane really shines with AP: it slows staling and keeps the bread soft longer.
Bread flour naturally resists staling a little better because of its stronger gluten and higher absorption, but tangzhong extends that effect even further.
Mixing & Handling
AP + tangzhong dough can feel sticky and weak — it’s normal, just handle gently.
Bread + yudane dough often feels silky, smooth, and easier to roll out (this is why I prefer it for cinnamon rolls).
Flour with Yudane & Tangzhong (The most common are ap & bread)
1. AP Flour + Yudane
What You’ll Notice: A soft but slightly chewy crumb with better moisture than AP alone. The bread feels more “bread-like” instead of cake-like.
Why It Happens: Yudane slows down retrogradation (starch firming), which offsets AP’s lower protein and helps the crumb stay moist longer.
When to Use It: Great for everyday rolls, enriched loaves, or cinnamon rolls if you don’t have bread flour on hand but still want bakery-style softness.
2. AP Flour + Tangzhong
What You’ll Notice: An ultra-tender, fluffy texture that can feel almost like a cake-bread hybrid. Very light, soft, and delicate.
Why It Happens: Tangzhong’s high liquid retention pushes AP flour close to its hydration limit. Without the gluten strength of bread flour, the crumb is soft but short-lived.
When to Use It: Perfect for dinner rolls, buns meant to be eaten the same day, or softer loaves where delicacy matters more than shelf life.
3. Bread Flour + Yudane
What You’ll Notice: Chewy yet pillowy bread with bounce and moisture that lasts for days. Excellent handling and strength in the dough.
Why It Happens: Bread flour’s protein builds a strong gluten network, and yudane softens it without sacrificing structure. Together they create a resilient crumb that stays fresh.
When to Use It: Ideal for cinnamon rolls, milk bread buns, or any enriched dough where you want softness andchew. This is my personal go-to for rolls.
4. Bread Flour + Tangzhong
What You’ll Notice: High rise, feather-light crumb, and a “cottony” softness people often describe in Hokkaido milk bread.
Why It Happens: Tangzhong locks in more liquid, while bread flour’s protein provides the structure to hold that extra hydration, resulting in an airy loaf.
When to Use It: Best for sandwich bread, soft pull-apart breads, and recipes where volume and fluffiness are the priority.
Practical Tips
Always calculate percentages from the total flour weight.
Don’t overcook tangzhong; past 158°F / 70°C you risk evaporation and reduced effectiveness.
For yudane, make sure water is fully boiling to guarantee starch gelatinization.
Store yudane paste for up to 3 days refrigerated; tangzhong is best used within 24 hours.
Experiment with different percentages to see how texture changes in your breads.
Which Should You Use?
Tangzhong: Ideal for sandwich bread, milk bread, or recipes where you want a delicate, fluffy crumb.
Yudane: Perfect for enriched, rich breads (like cinnamon rolls, brioche-style buns, milk buns) where chewiness, moisture, and long shelf life matter most.
Ultimately, both are powerful tools. The choice depends on the style of bread you want to create. Many professional bakers even experiment with hybrid methods, tailoring the ratio and hydration to their exact needs.
How to Know You Did It Right
Tangzhong (Cooked Slurry):
Starts thin and milky.
Thickens as you stir, turning into a glossy, pudding-like paste.
When done, it should coat the spoon or whisk without running right off.
Texture: smooth, shiny, almost like pastry cream.
If it looks lumpy, you likely overheated it or didn’t stir enough — strain it and it will still work.
If it’s watery and never thickened, you didn’t reach gelatinization temp (150°F / 65°C).
Yudane (Boiling Water Roux):
Starts as flour with boiling water poured directly over.
At first it will look clumpy, like wet sand.
As you mix, it comes together into a stiff, sticky paste.
Texture: thick, heavy, slightly elastic — not pourable like tangzhong.
It should hold its shape, not run.
If you see streaks of dry flour, you didn’t mix enough.
If it feels loose or watery, your water wasn’t fully boiled.
Quick Reference: Yudane & Tangzhong
Tangzhong (cooked slurry):
Ratio: 1 part flour : 5 parts liquid
Example: 20g flour + 100g milk/water → cook to 150°F / 65°C until thickened
Usage: 5–10% of total flour weight in recipe
Texture: soft, fluffy, tender crumb, delicate structure
Yudane (boiling water roux):
Ratio: 1 part flour : 1 part boiling water
Formula: (percentage × total flour) = flour for yudane → equal water
Usage: 15–30% of total flour weight in recipe (15–20% ideal balance)
Method: pour boiling water over flour, mix to thick paste, cool before using
Storage: can be refrigerated 1–3 days, improves texture with rest
Texture: moist, chewy, long-lasting freshness, slightly more resilient crumb
How to Adjust Recipes for Yudane:
Choose percentage (15%, 20%, 30%).
Multiply % × total flour in recipe = yudane flour.
Add equal weight of boiling water.
Subtract that flour and liquid from the main dough.
If recipe has only milk, subtract water portion from milk.
Use paste once cooled (better if rested 3–12 hrs).
Guidelines by %:
15% = softer, subtle difference, closest to tangzhong
20% = excellent balance of softness and volume
30% = ultra-soft, but lower rise and longer fermentation needed
Key Tips:
Tangzhong = stovetop cooking (don’t overcook past 158°F / 70°C).
Yudane = boiling water method (always fully boiling).
Both increase hydration and freshness, but effect differs:
Tangzhong = fluffy, delicate
Yudane = chewy, moist, resilient
Example Conversion (600g Flour, 20% Yudane)
Start with total flour: 600g.
Calculate 20% of flour: 600 × 0.20 = 120g.
This is your yudane flour.Add equal boiling water: 120g boiling water.
Yudane = 120g flour + 120g water (mix into thick paste).Subtract these amounts from your main recipe:
Flour in dough: 600g – 120g = 480g
Water in dough: subtract 120g from recipe liquid.
Cool the yudane paste, then add to the final dough with the rest of your ingredients.
Result: You’ve now made a 20% yudane dough.
Expect a softer, chewier, and longer-lasting roll or loaf.
If your recipe only uses milk, take the 120g liquid out of the milk amount.
Carter’s Preference: Why I Use Yudane for Cinnamon Rolls
While both methods can improve bread, I personally prefer yudane for cinnamon rolls. The chewiness, resilience, and moisture it gives are unmatched. Tangzhong is a beautiful technique for sandwich bread and lighter loaves, but for enriched doughs like cinnamon rolls, yudane delivers the best balance of softness and structure.
Storage & Resting: Getting the Best Results
Same-Day Use: Technically, you can use yudane once it cools to room temperature. But be aware this can raise your final dough temperature if you add it warm.
Overnight Rest (Preferred): Refrigerating the paste overnight deepens hydration and improves elasticity. This is my personal method for the best cinnamon roll dough.
Up to 3 Days Max: You can store yudane in the fridge for 2–3 days. After that, it begins to lose strength — the paste breaks down, which affects gluten development and dough structure.
The longer rest allows the flour to fully hydrate, making a paste that blends seamlessly and produces a soft, chewy crumb.
Accuracy Matters
If you want consistent, bakery-quality results:
Weigh your ingredients. Cups/spoons don’t cut it here.
Use a thermometer. Tangzhong requires cooking to ~150°F (65°C). Yudane requires truly boiling water, not just hot tap water.
Mix properly. Yudane should be a thick, almost gel-like paste. Don’t stop mixing if you see dry flour — it will come together.
Cutting corners (like using hot tap water instead of boiling, or skipping temperature checks) means you won’t get the true benefits of starch gelatinization.
Yudane vs. Tangzhong: Why Tangzhong Became More Popular Online
It’s worth noting that tangzhong is more widely known online, especially in food blogs, because it looks approachable: a quick stovetop slurry, glossy and smooth, easy to photograph. It became trendy in Western recipe blogging because it felt “fancy but simple.”
Yudane, on the other hand, is less discussed despite being equally — if not more — effective. It doesn’t photograph as prettily (a thick paste instead of a shiny pudding), and it requires handling boiling water, which can intimidate beginners. But once you understand the method, yudane offers better structure, moisture, and shelf life for rich, heavy doughs like cinnamon rolls.
Over the last year and a half, I’ve taught thousands of bakers in my facebook group who had never heard of yudane before. Many were hesitant at first, worried it was too complicated, or that they’d mess it up. But here’s the truth: it’s just flour and boiling water.
It doesn’t take expensive ingredients, and it doesn’t take much time. Even if your first attempt isn’t perfect, you’ll still learn how it feels and what to expect. Once you’ve tried it, the method quickly becomes second nature.
So don’t be afraid of it. If you can measure flour and boil water, you can make yudane. And once you see how soft and long-lasting your bread becomes, you’ll understand why I — and so many in my group — rely on this method for bakery-quality results.
If you’ve only heard of tangzhong, don’t assume yudane is the same thing. They serve the same purpose but feel very different in practice. Tangzhong is smooth, pourable, and easy to stir in. Yudane is thicker, more stubborn, and requires patience — but the payoff is worth it.
When done correctly, yudane transforms enriched breads into bakery-level rolls: pillowy soft, chewy yet delicate, and fresh-tasting even days later.
