The original Favorite Sandwich Bread recipe says to heat the milk to a simmer. From what I understand, a simmer is just below boiling point (around 82C/180F?) whereas a tanzhong thickens at around 65C / 150F.

Is the tanzhong in this article made with simmered milk or unsimmered, please? And if the tanzhong is made with unsimmered milk, do we need to simmer the remaining 58g of milk separately before using it in the recipe?

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