Minimum rest time for Tang Zhong
I began experimenting w/ a variety of breads using the Tang Zhong method. Some recipes call for a 6 hours refrigeration while others just has the Tang Zhong cool sufficient to use, and still others will indicate that if the Tang Zhong can be cooled with the other ingredients, such as water/milk, it can be used right away.
Is there a “sweet spot” to the resting time for Tang Zhong for maximum efficacy? Or is the long rest time for flavor?