Excellent question, Jocelyn. With both tangzhong and yudane, the same results occur: the starches in the flour are pre-gelatinized using boiling water. With tangzhong that happens as you cook the flour and water (or milk) together. With yudane, you pour boiling water into the flour and mix. And the ratio of flour to water is different as well. 1:1 with yudane, and 1:5 with tangzhong. What's the real difference between them? There really isn't that much. These are essentially similar processes used to achieve the same results: softer, fluffier bread, that lasts longer. For us, we chose tangzhong because we enjoyed the process more. But that doesn't mean that it's particularly better. So, in terms of usage for you, we'd recommend trying them both in the same recipe. That way you can compare and decide which works best for you. We sincerely hope that helps, so thanks so much for reaching out. Happy baking!  

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