Step 1

In a pot, mix Flour and water. Once everything is combined, bring it to the stove and turn the heat to medium. Keep stirring until it becomes a thick consistency; this process takes around 3-5 minutes. You want the paste to be thick enough so it isn’t runny and sticks to the sides. Refer to the photo below. Let the flour in the fridge until it’s completely cooled down (at least 30 minutes). You can prepare this step the night before to save time.

Step 2

In a big mixing bowl, add flour, sugar, salt, yeast and tangzhong from earlier. Mix everything till combined.

Step 3

Add in 1 egg, water, and Milk. Stir until flakey and knead until it forms into a ball. It will be sticky, but that is normal; as long as you can form it into a ball, you can move on to the next step.

Step 4

Lightly dust flour on a clean surface and keep kneading the dough until smooth. A method that helps speed up this process is to stretch the dough forward and then fold it back. Repeat this process until the dough is no longer sticky (around 10 minutes).

Step 5

Cut butter into small pieces and fold it into the dough. The dough will become sticky again; keep kneading until it is smooth and no longer sticking to your fingers. A method that works well is throwing the dough on the floured surface to eliminate air bubbles. Refer to the video tutorial for more information. This process may take another 10 minutes.

Step 6

Once the dough is smooth and no longer sticky, form it into a ball, cover with a damp towel, and let it rest for 1 hour or until it doubles in size.

Step 7

After 1 hour, cut it into 3 even pieces.

Step 8

Roll out each piece until there are no longer any air bubbles. Fold in the sides and roll the dough from the top down. Repeat for all 3 pieces.

Step 9

Place the dough into a bread container and let it rest for 40 minutes

Step 10

After 40 minutes in a small bowl, mix 1 egg yolk and 2 tbsp of milk. Brush the egg yolk mixture on top of the bread.

Step 11

Bake at 350 F for 25-30 minutes. Keep an eye to ensure the top doesn’t burn. After removing bread from the pan and letting it rest on its side for 10 minutes, it stays fluffy.