For those who didn't know that tangzhong is. Tangzhong is a cooked paste made from flour and water or milk, known in other terms as a water roux or yu-dane. This technique is utilized to enhance the texture of bread, making it softer and prolonging its freshness. The process involves pre-cooking a portion of the flour with a liquid until it reaches around 150°F (65°C), causing the starches in the flour to gelatinize and form a paste Originating from the Japanese yukone or yudane methods, it was popularized across Asia through the work of Taiwanese cookbook author Yvonne Chen. Tangzhong is particularly noted for giving Japanese Milk Bread its characteristic feathery soft texture