I came across a recipe that used the tangzhong method last year, but didn't try incorporating it into my regular recipes until I found this series of blog posts last November. What I wanted to mention is that first recipe I found (from a well-known publication/NPR/PBS cooking program) has you make the tangzhong in the microwave! It's really fast, there is no risk of burning the flour, and there's one less thing to clean up later. Plus it uses less energy than turning on the stove! Just put the mixture in for 20 seconds at a time, stirring between, and you get a perfect tangzhong every time. By the way, I've converted all my sandwich bread recipes to use tangzhong with your help. It's my go-to now, so thanks!

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