Lin Carson, PhD
Post count: 41

@moreish-foods-ltd, 1. Yes. Though not scientifically proven 2. There are two major thoughts: the Tang Zhong and the Yu-dane. Both are at different proportions of water /flour ratios, but uses the same theory of starch gelatinization to get that softness. 3. Google it, you’ll find plenty of recipes 4. Reduce your bake out, increase fat and sugar, and enzymes. Good Luck