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Cook flour + milk over medium heat, stirring, until thick like custard. Cool completely.
Add flour, sugar, yeast, milk, egg, tangzhong to mixer. Mix until rough dough forms. Add salt, then butter in chunks. Mix until smooth, elastic, and glossy.
Rest 30–45 mins at room temp.
Divide into 12 equal pieces (68g each). Shape into tight balls. Place in buttered 32 × 22cm tray.
Cover and refrigerate overnight (8–16 hrs).
Bring to room temp 60–90 mins until puffy and jiggly. Egg wash, Bake at 180°C fan (190°C static) for 18–22 mins.