Hi there! Because of advancements in the process of creating dried yeast (fewer yeast cells "die" in the process, making it less necessary to proof it) Active Dry and Instant Yeast can be easily interchanged. Unless, of course, the recipe states otherwise. So for using the Tangzhong method here, just check your recipe first. If it doesn't say anything about proofing the yeast, you can easily just mix it in with the rest of the dry ingredients. For more fun yeast facts, check out our aptly titled guide: All about Yeast. As to the method itself, because it is merely the process of "pre-cooking" part of the flour and liquid in the recipe, there's no need to alter the yeast amount or process in the recipe itself. For example, in our Soft Cinnamon Rolls recipe, after you've cooked the flour, milk, and water, and let it cooled to lukewarm, simply add all of your ingredients (including your yeast, either Instant or Active Dry) and follow the recipe accordingly. You might need to let the dough proof just a bit longer at the start, but it'll work out great. Thanks so much, and happy baking!  

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