Instructions:
For the tangzhong:
Whisk together the milk and bread flour in a small saucepan until no lumps remain.
Place the saucepan over medium high heat and continue to whisk until the mixture starts to thicken.
Reduce the heat to medium low and continue to cook and whisk until the entire mixture is like a thick paste with no loose liquid remaining.
Remove from heat and transfer the tangzhong to a small heatproof container.
Cover and let it cool completely, or at least until the center is warm to the touch before using.
*Refer to the post for a photo reference of how tangzhong looks.*
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