How to make tangzhong

• Firstly in a small saucepan, place the tangzhong ingredients and place the pan on medium heat until it forms a small dough (This will take about 1-2 minutes)
• In a separate bowl add the yeast, sugar, warm milk in a small bowl and mix well and leave aside for 10 minutes until it is foamy
• In a stand mixer with the dough attachment, place flour, salt, butter,sugar and egg, mix well
• Once the yeast has froth, then add the yeast mixture and the tangzhong and knead well for 5 minutes ( if using hands, Add oil to the work surface and transfer the dough on to the surface and knead for about 10-15 minutes until smooth
• Brush a bowl with oil and place the kneaded dough inside, cover with a cling wrap or damp cloth and let it rest and double in size in a warm area. ( Note: it may take longer than a usual dough as it is a very sticky and has a high moisture content. The resting time will depend on the humidity and temperature
• Once doubled in size knock the air out by punching the dough and cut it into 6 equal pieces
• Using your palm in a circular motion, make smooth balls by pressing it downwards and rotating it in one place
• Place them on a tray leaving small gaps in between and cover with a damp cloth. Let it rise for the second time in a warm area until doubled in size ( you don't need to leave it for a long time, this will take half the amount of time it took for the first rise )
• Preheat your oven to 190 Degrees (conventional)
• Once the dough has risen egg wash ( whisk 1 egg with a splash of milk) and sprinkle sesame seeds on the top just before putting it in the oven
• Bake for 13-15 minutes in the middle rack of the oven until the top has a beautiful golden brown colour
• Once it comes out of the oven, brush melted butter on the top .Let it cool down