This is a very easy homemade fluffy Asian bread.
That gooey dough is the TANGZONG - flour slurry/roux. What is good about this formula is that it didn't matter if the slurry was at 65'C or not. Just cook the flour and water until they are gooey and done.
When pulled apart at the section, the texture looks just like the Asian bread at the bakery.
When sliced, it's normal tasty bread slices.
Tastes and smell wonderful.
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