For the tangzhong you put water and flour in a saucepan, mix well together and warm up on the fire to 65 °. Scrape everything carefully in a small bowl, cover and let cool. Mix milk, sugar and yeast in a small bowl, put all other ingredients in your mixing bowl, together with the tangzhong and let mix for 10 minutes, or until you have an elastic dough. Form a ball of the dough and let it rest and rise for 1 hour.
Meanwhile, grease a rectangular baking tin completely and sprinkle with flour. Turn the shape over and beat the excess flour. Roll the dough in a thick sausage and divide into 6 pieces, bulky and let it rest for 15 minutes. Push each ball of dough flat and roll it out with a little flour to oval shape. Pleat the sides of the dough inwards, the width of your shape roughly and roll up. Put 3 rolls in it per shape and let it rise for another hour until they have come up nicely. Warm your oven for 180 ° C.
Beat the yolk with a small splash of water and brush the 2 sandwiches with a soft brush. Bake for 30 minutes, let it stand for 5 minutes and beat them along the edge of the table, remove from shape and let cool on a rack. This is the bread they use to make the great Sando Sandwiches or the blissful Burger Buns. Also tastes great in the toaster or as lost bread.
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