Step 1

Make the tang zhong roux by cooking the flour and water over low heat. It is ready when a thick paste is formed. Take it off the heat to cool to room temperature.

Step 2

Make the bread dough by mixing flour, sugar and salt together in a bowl.

Step 3

In a separate bowl mix together the yeast, milk powder, milk and cream. Let sit for 5 minutes.

Step 4

Add the milk mixture, tang zhong roux, and egg to the dry ingredients. Mix until it comes together in a dough.

Step 5

Add the softened butter and knead until dough becomes elastic and smooth, and you can stretch a piece into a windowpane.

Step 6

Put the dough in a lightly greased bowl. Cover and put in a warm place until it doubles in size for about an hour.

Step 7

Punch the gas out of the risen dough. Shape the dough into desired shape.

Step 8

Place the dough into the pans for a second rise.

Step 9

Brush entire top of loaves with egg wash and bake at 180C for 25-30 minutes, or until top is golden-brown.

Step 10

Once removed from the oven, brush the bread with sugar syrup to give them an irresistible shine and sweetness.