There's nothing that satisfies a sweet tooth or evokes feelings of childhood quite like a warm chocolate chip cookie bursting with gooey, chocolatey flavor. Not only are they nostalgic, but they can be enjoyed in various textures—from crunchy and thin to cakey and thick—and pair perfectly with a glass of milk.
To make a tangzhong, you simply have to make a paste of milk and flour and heat it for about five minutes in a pan on the stove. The heat helps the flour retain moisture so you end up with softer (and longer-lasting) cookies compared with just throwing room-temperature flour into your dough mix.
A tangzhong is also a key ingredient in milk bread, helping to create a high-rising and strong, yet soft and moist bread. Essentially, you're taking that soft, wispy texture and incorporating it directly into a cookie classic.
Taiwanese writer Yvonne Chen is often credited for introducing tangzhong into the public consciousness. While this slurry is a secret ingredient for soft bread, it works magic in cookies.
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