Tangzhong:
Sweet stiff starter:
Mix sss & Rest until it rises triple (6 hrs at room temp 28°c)
Main Dough :
In a stand mixer (hook attachment) combine all ingredients (except butter) & knead until well combine
Add butter (3 batches) & knead until smooth & elastic (12 mins) Achieve windowpane
Form into a ball. Cover & rest 2 hrs
Divide
Rest 15 mins
Shape
Place into 2 Pullman pan size 20cm x 10cm x 10cm
Proof for 3 hrs at room temperature 28°c ( Do finger poke test)
Egg wash
Bake at preheat oven at 180°c 30 mins