RECIPE
A secret weapon for soft and fluffy Asian breads. Pre-cooking a portion of flour and liquid gelatinizes the starch, locking in moisture.
Last updated: February 2, 2026
PREP
2
COOK
5
TOTAL
7m
2
0
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Instructions
Cooking
1 ✓
Mix bread flour and milk in a saucepan, whisk until smooth and no lumps remain.
20 g High Grade Flour100 ml Milk
2 ✓
Cook over low heat, stirring constantly to prevent burning.
3 ✓
When the mixture thickens and distinct lines appear in the paste (around 65°C / 150°F), remove from heat immediately.
Cooling
4 ✓
Transfer to a clean bowl. Cover with plastic wrap touching the surface to prevent a skin from forming. Let it cool completely before using.
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