Hi Maribel! We've done a few blog article about baking with tangzhong, but it's only been with yeasted or sourdough breads. We haven't used it in other pastries. However, experimentation is half the fun of baking! Always feel encouraged to give it a go if you're curious about the outcome. Worst case scenario, it won't make a difference, but you'll still have a tasty baked good. Annabelle@KAF

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