• 5-10% of the flour
• 1:5 flour to liquid ratio

• Diluir farina amb una mica d'aigua per evitar grumolls, afegir la resta d'aigua, i coure fins a 65°C
• Put in a saucepan over medium heat. Cook the mixture, mixing continuously until it starts to thicken. It will thicken very quickly– reduce the temperature and continue mixing until a thick paste forms– think mash potatoes. Transfer to a container and let it cool to room temperature before using. Alternatively, store it in the refrigerator after cooling and bring it back to room temperature before using.

Yudane on the other hand can be made with pretty much all the flour as I have demonstrated in my tortilla recipe. But generally, it contains 10% – 25% of the total flour.

• 20% of the flour
• 1:1 flour to liquid ratio

• Combine flour and boiling liquid
• Cover and let rest overnight or for at least 8 hours before using.
• Alternatively, you can store it in the refrigerator and bring it back to room temperature before using it.

• https://www.craving-nomz.com/tangzhong-vs-yudane-guide/
• https://www.chainbaker.com/tangzhong-yudane/