1. In a small saucepan, whisk together:

   • 25g flour, 60ml water, and 60ml milk

2. Cook over medium-low heat, stirring constantly, until it thickens to a pudding-like paste (about 1–2 minutes).

3. Remove from heat and cool to room temperature.

1. In a stand mixer bowl, combine:

   • Flour, sugar, salt, and yeast

2. Add:

   • Tangzhong, warm milk, and egg

3. Mix on low until a dough forms, then knead on medium speed for 5–7 minutes.

4. Add softened butter, a bit at a time. Knead another 7–10 minutes, until:

   • The dough is smooth, elastic, and passes the windowpane test (you can stretch it thin without tearing).

1. Shape into a ball and place in a lightly oiled bowl.

2. Cover and let rise in a warm place for 1 hour, or until doubled in size.

1. Punch down and divide the dough into 2 or 3 equal pieces (for layered look).

2. Roll each piece into a rough rectangle.

3. Fold the short ends in and roll up like a jelly roll.

4. Place seam-side down into a greased loaf pan.

1. Cover loosely and let rise again for 45–60 minutes, or until the dough reaches just above the rim of the pan.

1. Preheat oven to 350°F (175°C).

2. Brush the top with egg wash.

3. Bake for 30–35 minutes, until:

   • The top is deep golden

   • Internal temp reaches 190°F (88°C)

Tent with foil halfway if it browns too quickly.

1. Let rest in the pan for 5 minutes, then transfer to a wire rack.

2. Cool completely before slicing for the cleanest cuts.

• Store in a sealed bag or container for 3–4 days at room temp.

• Freezes well: slice and wrap tightly. Toast straight from frozen!

• Swap milk for soy or oat milk for a dairy-free version (use vegan butter).

• Add milk powder (1–2 tbsp) for an even richer flavor.

• Bake in a pullman tin with lid for square sandwich slices.