Please note that I have included two methods below for tangzhong making and dough kneading using either Thermomix or conventional bread machine so do take note of the sub-headings.

[THERMOMIX] Tangzhong & Dough Kneading

• To make tangzhong, place 20g high protein flour and 100g water in mixing bowl, cook for 3min/75°C/spd 2 and let stand for 10-15 minutes until temperature lowers down to 40°C.
• Once temperature hits 40°C, add milk, cream, sugar, honey, egg and yeast, then mix 30 sec/spd 2.
• Add remaining high protein flour, milk powder, salt and butter then mix 30secs/spd 6. Then proceed to knead 4 min.
• Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

[CONVENTIONAL] Tangzhong & Dough Kneading

• Prepare tangzhong by mixing flour in water and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
• The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool.
• After tangzhong has cooled down, approx 15-20 mins later, add all ingredients into breadmaker; first the wet ingredients (tangzhong, milk, cream, egg, honey), then the dry ingredients (in order of sugar, salt, milk powder, flour, yeast).
• Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 10 minutes.
• Then add in the butter, continue kneading until the dough is smooth and elastic. My breadmaker's dough kneading cycle is 23 minutes.
• Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

Shaping & Proofing

• Punch down dough to deflate. Divide dough into 9 equal portions and pre-shape into round balls (detailed video tutorial on how to shape dough into round balls here from 5:16 onwards). Let rest for 15 minutes.
• Roll out each round ball into a flat, oval shape. Aiming to form a triangle, fold ⅓ from right edge to the middle, creating a slightly bigger portion on the bottom end closer to you, then repeat with similar steps with ⅓ from left edge.
• Turn it over on the other side, and further elongate dough but rolling with your palms. Then use a rolling pin, to flatten and roll out dough into a big teardrop shape that is even on both sides.
• Starting from the fatter end of the teardrop, roll the dough towards the skinny end. Pinch the end to ensure it is secured. Watch above video for visual guidance.
• Place the shaped rolls seam side down, diagonally onto the baking pan lined with parchment paper. All rolls should face the same direction.
• Proof for 40 minutes, until doubled in size. Dough should be poofy and touching each other. Towards the last 15 minutes, preheat your oven to 180℃. (TIP: Setting your timer to go off after 25 minutes to preheat oven, then a further 15 minutes works best for me!)
• After dough has doubled in size, brush egg wash on surface, sprinkle some sea salt flakes and bake at 180°C for 18-20 minutes until golden brown.
• Remove from oven, and let cool for 5 minutes. Remove bread from pan and transfer onto a wire rack to let cool. Brush with some melted butter for a shiny finish - this is optional but recommended.