My favorite recipe is the KAF pani popo Samoan coconut buns. It has 3.5 cups flour and 3/4 cup water. Also 1/4 cup special dry milk. If I wanted to make a tangzhong so they last longer, what proportions should I use? From the other recipes, I'd guess either 3 Tbsp or 2.5 Tbsp flour, maybe half the water? And possibly, based on the Japanese milk bread recipe, a small part of the dry milk? My math skills stink, so I'm just guessing. Any helpful hints?

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