IngredientsFor the tangzhong: 1/3 cup (80g) whole milk 2 tablespoons (16g) bread flour For the dough: 1/3 cup plus 1 tablespoon (100ml) whole milk 1 1/2 teaspoons (5.4g) active dry yeast 2 1/3 cups (314g) bread flour 2 large eggs (114g) at room temperature, divided 1 teaspoon (6g) kosher salt 4 teaspoons (16g) sugar 3 tablespoons (42g) unsalted butter at room temperature, cut into 1/2-inch pieces Neutral oil, for greasing A pinch of flaky salt, for topping For the compound butter: 1/4 cup (56g) unsalted butter at room temperature 1/2 teaspoon garlic powder 1 tablespoon fresh parsley, minced 2 tablespoons grated Parmigiano-Reggiano cheese, plus more for topping