Jackie Miao

April 7, 2020 at 4:28pm

Hi! I just wanted to note that the "tangzhong" method is not Japanese, but emphatically Chinese. 湯種 is a borrowed technique and term (in original Chinese characters) that is popularly used in Japan, but the culinary method is Chinese, and have been used in Chinese soft buns long before the Japanese used it to make Shokupan!

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