This article is invaluable. I've been making dinner rolls with the tangzhong method for a few years and consistently get raves and request for more. They are so incredibly soft.
I've wanted to convert some of my other much loved recipes (such as pumpkin yeast bread and Ukrainian farm bread) to tangzhong but the instructions seemed so complicated and I had no idea how to approach the 'other liquids' problem. This article covers it all in a straightforward and well-written manner. Thank you, PJ - you're a gem!

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