Hi Carol, the tangzhong version of this recipe (which can be found in the Tips From Our Bakers section on the recipe page) instructs you to increase the milk amount to 1 cup plus 3 tablespoons (270g), out of this 113g of the milk will be used for the tangzhong starter, and this does not need to be simmered. The remaining 157g of milk can be simmered and poured over the butter according to the recipe. 

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