Make Tangzhong Starter: In a small sauce pot, add in the flour, milk, water and whisk to combine until smooth and lump free. Turn the heat to medium-low and cook for about 2-3 minutes, mixing with your whisk or rubber spatula the entire time. As it starts to thicken, mix constantly until everything is cooked and thickened. When done, the mixture should be very thick like slime. Pour the mixture into a bowl, cover the surface with plastic wrap and cool in the fridge to cool completely before using. This can also be made the day before.

Make Dough: In a stand mixer bowl attached with a dough hook, add in the warm milk active dry yeast, and the 10g of sugar, mix until the everything is combined. Let the mixture sit in the bowl for about 5 minutes to bloom the yeast. Then add in the egg and the cooled down starter and mix to combine. Add in the flour, remaining sugar, and salt. Mix everything together on low speed for a few minutes until they are evenly combined and you end up with a shaggy and tacky dough. Add in the soft butter and knead for about 10 minutes. Adding in a little bit more flour if needed if the dough looks a bit too sticky. After 10 minutes, the dough should be smooth and elastic.

Shape the dough into a tight ball. Place the dough into a large bowl greased with baking spray. Cover with a plastic wrap or with a kitchen towel and let it rise in a warm location for about an hour to an hour and a half or until it has doubled in size.

Once proofed, divide the dough into 65-70 grams each. Roll into tight balls and cover and rest for 15 minutes.

Shaping, Proofing, & Baking: Roll out the ball into a cone shape that's about 6 inches long. Then using a rolling pin, roll out the fat part of the dough flat. Then gently roll and stretch the dough down until you reach the end of the dough. It will be like croissant shaping. Place the chilled 10g salted butter piece on the edge of the fatter side of the rolled dough. Then roll up the dough like a croissant. Try to keep everything centered when rolling up the dough.

Lightly spray your two baking sheets with baking spray. Then lay 7-6 salt bread onto each baking sheet and spray each salt bread with water using a spray bottle. Proof in a warm spot like your oven with boiling water underneath for steam (you will have to remove this pot when you are ready to bake). Proof for 1 hour or until doubled in size.

Generously spray each salt bread with water and lightly sprinkle with pretzel salt on top.

Bake at 400F for 12 minutes and then lower the temperature down to 375F and bake for another 10 minutes until golden brown all around and on the bottom.

Take out of the oven and brush with melted butter for a shiny appearance.

Serve immediately and enjoy!