What Is the Tangjon Method?

It's actually quite easy to make at home. What makes it have that light, fluffy texture is something called the tangjon method. The hot liquid glatinizes the starches in the flour and allows the dough to hold more moisture without becoming too hard to work with. That moisture becomes steam when it goes into the oven, and it really rises and gets that light fluffy loaf. In japan they come out perfectly squarean special pans for thi they do.