Hi. I saw a youtube video where the baker adopted KAF's Japanese Milk Bread recipe but with a slight tweak: instead of waiting for the tangzhong to chill over time, she poured cold milk and egg into the still hot/warm tangzhong to forcibly cool it doen and then proceeded with the recipe as directed. I thought it was a novel idea and tried it myself. I think it worked but I haven't tried cooling it naturally so I can't really compare it with a control bread. But would that have an effect on the final product at all? Does it lessen the effectiveness of the tangzhong? By the way, this a great article; very informative, along with the intro to tangzhong. It really helps amateur/casual home bakers like me.

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