Asian-style milk bread pull-apart buns

Whisk the whole milk and bread flour to remove lumps, then heat, stirring constantly, until it thickens to a paste and stops getting thicker; turn off the heat.

Add the warm tangzhong to the evaporated milk to cool it, add the egg and stir; lumps will knead out.

In the mixer bowl, combine the bread flour and instant yeast by hand.

Add the liquids and mix just until no dry flour remains, without kneading.

Rest 20 minutes (autolyse) for hydration and gluten development without kneading.

Knead on low, adding the salt and sugar; stop every minute or so to scrape the dough off the hook, until smooth.

Add the butter a little at a time with the machine running, scraping as needed, until absorbed and the dough is smooth.

Brush a big bowl with oil or melted butter; finish kneading by hand until smooth.

Turn the dough in the greased bowl to coat, cover with plastic wrap and rise at room temperature about one hour, until doubled (or overnight in the fridge).

Degas the dough, pressing out the air.

Divide into pieces of about 65 grams each.

Shape each into a bun: press down, gather the edges to make a smooth skin, then drag it on the counter to tighten. Place eight in an eight-inch round cake pan; bake the rest as free-form buns.

Proof again about 45 minutes; preheat the oven to 375 degrees Fahrenheit.

Put in the oven and reduce to 350; bake free-form buns about 15 minutes and the cake pan about 20 to 25 minutes.

Cool in the pan about five minutes, then turn out onto a rack to cool completely so the bottoms do not go soggy.