Tangzhong (Softer Dough)

Instructions

1. NOTE: This is a 1:5 ratio, using roughly 5% of the total flour weight in your recipe. For example, if you are using 500g of flour, use 25g flour and 125ml of liquid from the original recipie to create the tangzhong.
2. In a small saucepan, whisk together the flour and milk until smooth and no lumps remain.
3. Cook the mixture over medium-low heat, stirring constantly, until it thickens to a pudding-like consistency and leaves trails when stirred, about 3-5 minutes.
4. Remove from the heat, transfer the tangzhong to a bowl, and cover it with cling film, touching the surface to prevent a skin from forming. Let it cool to room temperature before using in your bread recipe.