Another successful round of challahs delivered today! During baking, I tried a new technique that I have not tried before. I made tangzhong and incorporated it into the dough. This technique is often used in East Asian bread making to achieve softer, fluffier bread. It involves cooking a portion of the flour and liquid of a recipe into a gelatinous paste, or tangzhong, before mixing it into the full dough. I had never seen it tried before with challah, and it turned out wonderfully.