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PdfFollow the recipe as is, making the tangzhong, and dough until you get to step 5.
Cut the dough ball into 4 portions instead of 9.
Knead them into balls, and place them back into the greased bowl, covered with plastic wrap, for about 15 minutes.
Make the butter mixture: mix all the ingredients together into a smooth paste. Set aside along with your shredded cheese.
Reserve about 1-2 tbsp of the butter mix to finish off the loaf for later.
Once the loaf has sat for 15 minutes, use a rolling pin to roll each portion into a 4 x 9” rectangle.
Spread ¼ of the butter across the entire surface, and sprinkle with ¼ of the cheese.
Cut the rectangle width wise in half and stack the halves. Repeat this with the remaining 3 dough portions.
Line a loaf pan with parchment paper.
Fit the dough pieces in their stacked formation, cut seam side facing up, into the pan.
Cover with plastic wrap again and leave it for the second round of proofing, about 45 to 60 minutes.
Brush a beaten egg across the top of the loaf and place the loaf pan on a baking sheet.
Bake at 325°F for about 30-35 minutes.
10 minutes before it’s done, sprinkle on the remaining cheese.
Bake until the cheese is all melted and the top is nice and golden brown.
Let it cool slightly before brushing on the remaining butter mixture and some flaky salt + chives.