Cookim Mama

1: Make the tangzhong by whisking all tangzhong ingredients in a small pot until no lumps remain. Stir continuously over medium heat until the mixture resembles mashed potatoes. Remove from heat and let cool for 10 mins. Cover it to prevent a skin from forming.

2: In the bowl of a stand mixer, add the tangzhong along with all other dough ingredients except for butter. Using the dough hook, mix until the dough comes together. Then add the butter and knead until a window pane is achieved, about 15 mins on medium speed. Dough should be tacky.

3: Shape the dough into a ball, place it in a bowl, cover, and let rise for 1-2hr or until doubled in size.

4: Divide the dough into 10 equal sections and shape them into balls. Cover and let rest for 20 mins.

5: Shape each dough ball into a 20” long rope, then braid them as shown in the reel.

6: Place all braids into an 11”x11” baking pan. Cover and let rise for 30 mins to 1 hr or until puffy.

7: Preheat the oven to 350F, brush the top with egg wash, and bake for 24-28 mins or until deeply golden brown.

8: After baking, brush the bread with the garlic butter mixture and grate some parmesan on top.