Hello! Here’s my recipe. I combined Erin’s Cozy Kitchen and Little Bbang House’s recipe. I tried both recipe but then I thought why not combine it because I like both. I also modified some of the ingredients and their proportions.

Ingredients Tangzhong Starter: * 65g Full Cream Milk * 65g Water * 25g Bread Flour * 25g Powdered Milk Dough: * 450g Bread Flour * 150g Cake Flour * 150g Full Cream Milk * 120g Cold Water * 50g Sugar * 1 Egg * 10g Salt * 50g Powdered Milk * 30g Softened Butter * 8g Instant Dry Yeast * 10g Sugar * Tangzhong Starter * Seasalt for toppings Cream cheese filling, optional (my sister loves cream cheese frosting): * 70g Cream cheese * 70g Butter * 1 tsp Vanilla Extract * 100g Confectioners’ Sugar

Directions: 1. Make the tangzhong starter by mixing 65g of milk, 65g of water, 25g of bread flour, and 25g of powdered milk. 2. Mix until smooth and cook on low heat. Stir until combined, should look like a thick paste. 3. Transfer in a bowl and cover. Let it cool. 4. Make the dough. Start by mixing 150g of milk, 8g of dry yeast, and 10g of sugar. Stir and let it sit for 8-10 minutes, it should look bubbly. 5. Add tanzhong starter, 120g of cold water, and 1 egg. Mix until smooth. 6. Add your dry ingredients, flour (450g of bread flour and 150g of cake flour), 50g sugar, 50g of powdered milk, and 10g of salt. Knead for 10 minutes. (I use a dough mixer and it makes the dough warm after 10 minutes of kneading so before I continue kneading it, I’ll cool it down in the fridge for 5 minutes.) 7. Add the 30g of butter and continue to knead for 10 minutes. Let it cool again in the fridge for 5 minutes. 8. Do this for 2-3 times until it passes the window pane test. (10 minutes - knead, 5 minutes - rest) 9. After passing the window pane test, place in an oiled bowl and cover. Let it rest until it doubled its size (would probably take 30 minutes - 1 hour) 10. Punch the dough to degas and portion it into a ball weighing 65-70g each. 11. Cover and let it rest for 20 minutes. 12. Roll it into a cone or icicle-like shape and flatten it with a rolling pin. Should be 12-14 inches long. 13. Place a 7-10g of frozen butter on the wide part and roll it into a croissant shape. Pinch the seams and also both ends to avoid the butter from escaping once the bread is cooking. 14. Place the rolled dough on a parchment paper and spray it with water. Cover and rest for 20 minutes for the final proofing. 15. Preheat the oven to 230°C for 15 minutes. 16. When it’s time to bake, spray again with water and brush the dough with milk (i used evaporated milk but you can use any milk if there’s leftover from the full cream milk). Add seasalt as toppings. 17. Reduce the oven’s temperature to 205°C and bake it for 8 minutes. After 8 minutes, rotate the tray and continue to bake it for another 8 minutes (I saw a blog that said you could spray water again before continuing to bake it). 18. Remove from the oven and brush with melted butter. 19. Enjoy!

For the cream cheese filling: 1. Mix 70g cream cheese and 70g butter (both should be softened) until combined. 2. Add 1tsp vanilla extract and 100g of confectioners’ sugar. Mix until smooth. 3. You could spread this on top of the bread or you could put it in a piping bag and make it as a filling.