Tangzhong

• Put all the ingredients in a pot and whisk well.

  Cook over medium-low heat stirring constantly until it makes slurry.

  Cool to room temperature befure using.

Dough

• put all the dry ingredients into a stand mixer bowl.While the mixer running, add in heavy cream and milk and water.It’s always a good idea to scrape down the side.Knead for five minutes or until the gluten develops.
• Add a room temperature Tangzhong, and knead for another five minutes. Knead until the dough stretches thinly.
• Add the room temperature butter. Knead another 2 to 3 minutes until the dough comes back together.

First Rise

• Grease the bowl with a couple of drops of vegetable oil or oil spray.Shape your door into a bowl and cover with a plastic wrap.Let it rise at the warm spot for 30 to 45 minutes.

Punch

• After 30 minutes, the doors should puff up a little bit.We are using a heavy cream that prevents the proofing, so we need to activate the yeast by punching.Fold the edges of the dough into the center and shape into a ball.What this does is releasing the gas and take a fresh air into the dough, and activate the yeast to the enen more.
• If you poke the dough with a dusted finger, and it doesn't spring back, it is proofed enough.Take out the dough on the dusted working surface and divide into 2.

Shaping

• Shape into a ball, cover with the plastic wrap to prevent drying out. Let them relax for 15 mins.This is called bench time or bench rest.Bench rest makes it easy to shape into a final shape.

• After 15 mins, take out the rested dough, shape into a ball. Strech the surface under and pinch to seal.

Second rise and Baking

• Put it into greased mold side by side.Cover with a plastic wrap and let it rise at a warm spot for 45 to 50 mins or until rises half an inch below the edge. Preheat the oven to 180 ℃（375℉）
• Cover the lid and pot it into the oven for 40 mins.
• Take out from the mold and put on a wire rack to cool completely.