Shokupan (Japanese Milk Bread)

Step 1 of 7Cook the tangzhong paste

Whisk 15 g of the flour into the milk in a small saucepan and cook over medium heat, stirring constantly, until it thickens into a smooth paste that holds the trail of the whisk, about 2 minutes. Scrape into a bowl, press cling film onto the surface and leave to cool to lukewarm.