Ingredients:

• For the tangzhong (roux):
  • 90g (3.2oz) milk
  • 20g (0.7oz) flour
• For the main dough:
  • 200g (7oz) strong white bread flour
  • 2g (0.07oz) dry yeast or 3x the amount of fresh yeast
  • 4g (0.14oz) salt
  • 20g (0.7oz) sugar
  • 30g (1oz) soft butter
  • 10g (0.35oz) milk powder (optional)
  • 50g (1.75oz) cold milk (if your kitchen is warm) or room temperature milk
• For glazing:
  • 1 egg yolk mixed with 1 teaspoon of milk
  • Sesame seeds for sprinkling
  • Melted butter for brushing after baking

Method:

1. Make the tangzhong (roux) by adding milk and flour to a small pan. Cook and stir over medium-low heat for around 5 minutes until it becomes thick and smooth. Cover and let it cool down completely.
2. In a large bowl, combine the milk, yeast, salt, sugar, soft butter, milk powder (if using), and the tangzhong you prepared. Mix everything until well combined.
3. Add the bread flour to the mixture and continue mixing until a dough is formed.
4. Knead the dough for around 5 to 7 minutes until it becomes smooth and elastic. The desired dough temperature should be around 25-26°C (77-79°F).
5. Cover the dough and let it ferment for 1.5 – 2 hours or until it almost doubles in size.
6. Divide the dough into 12 equal pieces and pre-shape them. Rest for 15 minutes.
7. Shape each piece into round balls, then dip the bottoms into sesame seeds. Place the balls on a non-stick tray or a tray lined with non-stick paper.
8. Cover the tray and let the buns proof for 1 hour. Meanwhile, preheat your oven to 160°C (320°F) with the fan on.
9. Once the final proofing is done, brush the buns with the egg yolk mixed with milk. Allow them to dry for 5 minutes, then brush them again. Sprinkle sesame seeds on top.
10. Bake the buns for 20 – 25 minutes until they turn golden brown and have a tempting aroma.