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Ingredients
  • subheading: For the tangzhong:
  • ¼ cup ( 30 g) bread flour
  • ⅔ cup ( 160 g) whole milk
  • subheading: For the dough:
  • ½ cup ( 120 g) whole milk, cold
  • 1 large egg, cold
  • 3 cups ( 360 g) bread flour
  • ¼ cup ( 50 g) sugar
  • 2 teaspoons ( 9 g) active dry yeast or instant yeast
  • 1 teaspoon kosher salt
  • 4 tablespoons unsalted butter ( 57 g), softened, plus more for bowl and pan
  • subheading: For the egg wash:
  • 1 large egg
  • 1 tablespoon water
  • subheading: Special Equipment:
  • Stand mixer with dough hook attachment
Steps
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