PJ - Thanks so much for drawing attention to the tangzhong technique. I was never really aware of it until you posted it here. I have become very interested in making Asian buns and breads which are often steamed and filled with wonderful spicy things (bao) and was surprised to see that many of the recipes use the tangzhong technique as you describe above. Seeing the photos in your post and reading your explanation of the process helped me make sense of it. Thanks!

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