Ultra-Fluffy Japanese Buns with the Yudane Technique

Yudane (湯種) is a traditional Japanese method that produces incredibly fluffy, light, and tender buns. This technique involves making a special paste with flour and boiling water, known as yudane, which is then incorporated into the main dough.
The result? Soft, airy buns that stay fresh much longer.

Ingredients for the Yudane

• 50 g wheat flour (小麦粉, komugiko)

• 50 ml boiling water (お湯, oyu)

Preparing the Yudane

1. In a bowl, add the 50 g of flour.

2. Pour in the 50 ml of boiling water.

3. Mix vigorously until you get a thick, smooth, and well-hydrated paste.

4. Cover the bowl with plastic wrap and let it rest at room temperature for at least 4 hours, ideally overnight.
   This step allows the starch in the flour to gelatinize, giving the buns their uniquely fluffy texture.

Incorporating Yudane into the Bun Dough

Once the yudane is ready, add it to the dough during the initial kneading phase.
This will make the dough more elastic and exceptionally soft — perfect for light and puffy buns.

Why Use Yudane for Buns?

• Ultra-soft texture: The yudane locks in moisture, creating a tender and airy crumb.

• Longer freshness: The buns stay soft and fresh for several days.

• Subtle flavor: The gelatinized starch adds a natural sweetness that perfectly complements the texture.

Origins and Use of Yudane

Yudane is a technique deeply rooted in Japanese baking traditions, similar to the Chinese tangzhong method.
It’s commonly used for shokupan (Japanese milk bread), known for its fluffy, pillowy texture.
When applied to buns, it yields the perfect base for Japanese meals, fusion burgers, or gourmet sandwiches.

In Summary

By incorporating the yudane method into your dough, you can create Japanese buns with professional-level softness, airiness, and extended shelf life.
It’s the secret to perfect buns — plain or filled!