50g bread flour, 50g fresh milk (could be replaced by water）
1. In a small bowl, simmer fresh milk under low heat until just boiled. Remove from heat, pour the hot milk over into flour mixture and mix to combine.
2. Cover with cling wrap, let cool and can be stored in fridge up to few days as long as it doesn't turn grey.
85g tangzhong dough
210g bread flour
1 egg (without shell 55g)
2g instant yeast
85g fresh milk
15g castor sugar
25g salted butter
1. Place all the ingredients （except butter) into the a bread marker, let it knead for 15 minutes until all the ingredients come together . (First, add the wet ingredients, then followed by the dry ingredients)
2. When all ingredients come together, add in butter, continue kneading until the dough is smooth and elastic for 15 minutes.
3. Cover dough with wet cloth and let it proof until doubled in size. Then, press the dough to release the air and rest for 10 minutes.
4. Divide dough into 7 portions (65g each), then shape the dough into a balls and place it on baking tray to have of proofing until double in size.
5. Spray water on the dough and sprinkle with some white sesame on top, slightly press on it to avoid the sesame from dropping.
6. Bake in preheated oven at 175 C for 20-25 minutes.