Tangzhong is a method employed in Japanese milk bread preparation, primarily used to make a more hydrated dough without sacrificing ease of handling. This paste allows for the incorporation of additional liquid into the dough without causing stickiness, as flour can absorb twice as much hot water compared to cold water. The surplus water introduced through the tangzhong process transforms into steam within the oven, facilitating the bread's rise. Additionally, the increased water content contributes to enhanced gluten development, providing the bread with the necessary structure to trap and retain the steam rather than allowing it to escape. An added advantage of this method is that it extends the shelf life of your bread. Click the link in our profile to purchase our bread baking cookbook, Everyday Bread, for fantastic bread recipes. #BreadWeek