I have made the cinnamon roll recipe, using the tangzhong method, from one of your previous blog post and they were fabulous. The texture was light and fluffy but what I loved best is that they stayed soft and like fresh baked for 2-3 days after baking them. I now will begin to think about converting my white bread recipes using this method as well. Thanks for this latest post. As a relatively new baker, I always find your blog post most helpful and informative!

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