Cost Breakdown

Critical Success Points

• • Cooking the tangzhong to the correct thickness (≈65 °C).
• • Kneading until the dough passes the window‑pane test.
• • Incorporating soft butter without melting it.
• • First proof until the dough doubles in size.
• • Final proof before baking to achieve a fluffy crumb.

Safety Warnings

• • Tangzhong mixture is hot; handle the saucepan with oven mitts.
• • The oven reaches high temperatures; use heat‑proof gloves when removing the tray.
• • Do not touch the dough immediately after baking; it retains heat.