These are fabulous - loved the texture and flavor. 2 quick questions/clarifications on recipe - in filling list of ingredients it doesn’t specify salted or unsalted butter - assume unsalted b/c ingredient list notes salt as ingredient. Same question on the butter spread on rolls after baking. I found that 2 teaspoons of milk in the icing recipe was perfect amount (I also added 4 ounces of softened cream cheese). What other recipes can we use Tangzhong in? Kolache recipe? It made the dough so pillowy soft like the name says - just trying to think of other recipes where that technique can be utilized. Thank you for fabulous recipe!

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