Ingredients
For 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
