Tangzhong

Ingredients

To make the tangzhong, whisk the flour and water until smooth.
Transfer the flour mixture to a small saucepan and warm it over medium heat. As the mixtures heats up, stir continuously. You want to cook the mixture until it thickens and creates "lines" (see the blog post for more details). These lines indicate it's reached approximately 150°F (65°C). If you are unsure, use a kitchen thermometer to measure the temperature. Once it's at temperature, turn off the heat and set the pan aside to cool. Once the mixture is cooled transfer it to a bowl and place a piece of plastic wrap large enough to directly cover the surface of the mixture (to protect it from drying out) and to seal the bowl. Place the bowl in the refrigerator and chill it for several hours. You will use half of the tangzhong for this recipe, so keep the leftovers in the refrigerator for up to two days.