Hello PJ Hamel,
I have been using the tangzhong style baking method for some recipes now and sure like what it does for my German style milk buns.
Thanks to your article and recipe examples, do I have now an understanding how tangzhong works.
The one thing I did not quite understand from your example is what temperature the mix should be heated up to.
My recipe is from a Chinese recipe site, and it told me to use 1/3 cup of flour with 1 cup of water for the Tangzhong,
and bring it up to 65 C max.
So would it be okay to bring this mix to a boil, to make the mix more dense and increase the amount of liquid?
Or should I stick to what I was doing?

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