Sink your teeth into this
Cook ¼ cup plus 3 Tbsp. milk and 2 Tbsp. bread flour in a small saucepan over low heat, whisking constantly, until thickened to a paste, 2–3 minutes. Transfer tangzhong to a small bowl and let sit until warm , 5–10 minutes. Clean saucepan and reserve.Bring remaining ½ cup plus 1 Tbsp. milk to a gentle simmer in reserved saucepan over medium heat . Pour milk into another small bowl and let cool until warm to the touch .
Taken from ‘Mooncakes and Milk Bread’ by Kristina Cho. Copyright 2021 by Kristina Cho. Used by permission of Harper Horizon, an imprint of HarperCollins Focus LLC.
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