Milk buns

Combine 200 g water and 40 g bread flour over medium heat to make a tangzhong; it helps the bread retain moisture.

In a stand mixer combine 300 g bread flour, 5 g milk powder, 5 g active dry yeast, 40 g sugar, 7 g salt and 130 g milk.

Add the cooled tangzhong, attach the dough hook and mix 10 to 12 minutes.

Give it the window pane test; it should be smooth and elastic.

Cover and put somewhere warm for an hour, until doubled in size.

Punch it down two to 16 times to release the large gas bubbles and turn it out.

Divide into 140 gram balls with a bench scraper, then roll each within a claw to a smooth ball.

Position the balls on an oiled sheet tray and smush them flat.

Top with a sheet tray and rise another hour.

Blend one egg with a splash of water and brush onto the buns.

Bake at 400 for around 15 minutes.