# What You'll Need:
→ Tangzhong
01 - 3 tablespoons bread flour
02 - 1/2 cup water
03 - 1/2 cup whole milk
→ Dough
04 - All tangzhong (from Tangzhong group)
05 - 2 1/2 cups bread flour
06 - 2 tablespoons granulated sugar
07 - 1 teaspoon fine sea salt
08 - 2 teaspoons instant yeast
09 - 1/2 cup whole milk, lukewarm
10 - 1 large egg, room temperature
11 - 4 tablespoons unsalted butter, softened
→ Topping
12 - 1 tablespoon milk for brushing
# Cooking Steps:
01 - Whisk bread flour, water and whole milk in a small saucepan. Cook over medium heat, whisking constantly until the mixture thickens to a smooth paste (about 3–5 minutes). Remove from heat and cool to lukewarm.
02 - In a large bowl or the bowl of a stand mixer, stir together bread flour, sugar, salt and instant yeast to distribute ingredients evenly.
03 - Add the cooled tangzhong, lukewarm milk and the egg to the dry mix. Mix until a shaggy dough forms, ensuring all flour is hydrated.
04 - Add softened butter and knead by hand or with a dough hook for 10–15 minutes, until the dough becomes smooth, elastic and slightly tacky but not sticky.
05 - Place the dough in a lightly greased bowl, cover and let rise in a warm draft-free spot until doubled in volume, approximately 1 hour.
06 - Punch down the dough, divide into three equal pieces. Roll each piece into a rectangle, fold the long sides in toward the center and roll tightly into logs.
07 - Arrange the three logs seam-side down, adjacent to each other in a greased 9×5-inch loaf pan. Cover and proof until the dough nearly reaches the top of the pan, about 30–45 minutes.
08 - Preheat oven to 350°F. Brush the loaf with milk and bake 28–32 minutes until golden and hollow-sounding when tapped. Allow to rest in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
