Cookim Mama

1: Make the tangzhong by whisking together 1/2 cup of milk and 3 tbsp of flour in a small pot until no lumps remain. Stir continuously over medium heat until it resembles mashed potatoes, then remove from heat and set aside to cool for 5 minutes.

2: In the bowl of a stand mixer, add tangzhong and all other ingredients except for butter and sesame seeds. Using the dough hook attachment, mix for 8-10 minutes until a rough window pane is achieved. Then add in butter and continue kneading for another 8-10 minutes until dough is tacky but manageable.

3: Shape the dough into a ball, place it into a large bowl, cover, and let rise for 1.5-2 hours or until almost doubled in size. Meanwhile, lightly grease and line a 9” square pan.

4: Punch the dough to deflate it. Divide it into 16 equal sections and form each into a ball.

5: Dampen a clean kitchen towel. Roll each dough ball over the towel to help the sesame seeds adhere, then coat with sesame seeds and place in the pan, alternating colors to form a checkered pattern.

6: Cover and let rise for 30 minutes to 1 hour or until puffy and the balls are touching each other. Preheat oven to 350°F during this time.

7: Bake for 22-28 minutes until the tops are lightly golden brown.