# What You'll Need:
→ Tangzhong
01 - Bread flour — 3 tablespoons
02 - Water — 1/2 cup
03 - Whole milk — 1/2 cup
→ Dough
04 - Prepared tangzhong (from above) — all
05 - Bread flour — 2 1/2 cups
06 - Granulated sugar — 2 tablespoons
07 - Fine sea salt — 1 teaspoon
08 - Instant yeast — 2 teaspoons
09 - Whole milk, lukewarm — 1/2 cup
10 - Large egg, room temperature — 1
11 - Unsalted butter, softened — 4 tablespoons
→ Topping
12 - Milk, for brushing — 1 tablespoon
# How to Make It:
01 - Combine bread flour, water and milk in a small saucepan. Whisk over medium heat, stirring 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 fitted with a paddle, whisk together bread flour, sugar, salt and instant yeast until evenly distributed.
03 - Add the cooled tangzhong, lukewarm milk and the beaten egg to the dry ingredients. Mix until a shaggy mass forms, scraping the bowl as needed.
04 - Switch to a dough hook or transfer to a floured surface. Add the softened butter and knead for 10–15 minutes until the dough is smooth, elastic and slightly tacky but not sticky.
05 - Lightly oil a bowl, place the dough inside, cover and let rise in a warm draft-free spot until doubled in volume, approximately 60 minutes.
06 - Gently deflate the dough and divide into three equal pieces. Roll each piece into a rectangle, fold the long sides toward the center and roll tightly into a log. Arrange the three logs seam-side down, side by side, in a greased 9x5-inch loaf pan.
07 - Cover and proof the shaped loaf until the dough nearly reaches the top of the pan, about 30–45 minutes.
08 - Preheat the oven to 350°F. Brush the loaf top with 1 tablespoon milk and bake for 28–32 minutes, until the crust is golden and the loaf sounds hollow when tapped.
09 - Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing to preserve crumb structure.
