Hi Dawne, I hope you enjoyed them!

Thanks for the link. I love wordy and nerdy😆

Yes, Tangzhong requires flour and a liquid, usually water or milk, to be heated to a specific temperature, which gelatinizes some of the gluten. You don't really boil the flour and water, just gently heat it until it starts to thicken. I found this post: https://simplyafoodblog.wordpress.com/2012/11/05/revealing-the-ultimate-secret-to-softer-fluffier-bread-that-stays-fresh-for-days-part-1-my-universal-tangzhong-converting-formula/
The author does mention Japan in her very wordy, nerdy explanation. My favorite kind of blogs! She goes into a very long description of conversion tables, but so far I've just guessed. I'll have to look up yudane method; I've been wanting to try making that fluffy Japanese-style bread, especially since you keep putting up pictures of it here.😊🍞💗

Hi Kathy, sorry for the late response. I haven't tried the Tangzhong method, but I think it's similar to the yudane method of making Japanese-style bread (i.e. adding boiling water to flour to make a starter). It does indeed improve the texture of doughs, and would work great for this!

Isn't it amazing when things come out even better than you imagine? Especially when it's something you're craving from childhood. And such a simple recipe! I was wondering, though; have you tried the Tangzhong method for soft bread like this? I recently found a blog entry and decided to try it -this has transformed my bread baking. The bread has that silken mouth-feel and stays fresh much longer. It even freezes beautifully. Then you can avoid over-eating, and whenever you get a craving, you can pull out a few and reheat. And you can adapt almost any recipe. As a lifetime baker, it impressed me.

Hi Glinda, this is a savory bread. The sugar is in the dough to give the yeast something to eat.

You're welcome! I hope you enjoy it!

Great ide I will try this myself thanks for the tip allways welcome