I use the method all of the time when I make the KA Japanese milk roll recipe (just made some yesterday to give away!) in my bread machine. I make the tangzhong starter on the stove, then add cold butter and milk while it cools. Then I put it into my bread machine with the rest of the ingredients, with the yeast and beaten egg protected from the liquid (mine heats the liquid), and start it. I only use the machine to mix and knead the dough, finishing the rest by hand. I’ve made rolls and loaves of bread with the recipe and it has always turned out perfectly.

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