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Mmakes two large challas.
Tangzhong
Main Dough
Cook Tangzhong to a pudding-like paste (149°F / 65°C), cool to 70º-90ºMake Tangzhong, cool.
Bloom dry active yeast in 50 grams 110 degree water and 2 pinches of the sugar for 5 to 10 minutes.
Add flour, remaining sugar, yeast, tangzhong, eggs, honey, oil.
Mix on low, then medium for 2 mins.
Then add salt and continue mixing on medium for 5 minutes. Dough should feel tacky if it's still wet.Add a tablespoon of flour at a time.
Knead by hand until smooth/elastic.
Let rise in a dusted bowl until doubled in size, about an hour.
Braid. Let sit covered for forty 45 minutes.
Bake at 350⁰F 35 to 40 minutes. Adjust baking time based on size of loaf. Internal temperature should be about 190⁰.