Prepare the Tangzhong mix. Put flour and water in a pan and mix them. Once the flour is well dissolved in the water, turn on the heat and cook it until it thickens. Place in a bowl, let it come to room temperature and then refrigerate for at least 3 hours.

In a bowl add the yeast, milk and sugar. Mix them well and add the flour. Cover with cling film and let rest in warm place for 30 to 45 minutes

In the mixer bowl with the hook attachment, add the milk, eggs, sugar and mix well

Add the Tangzhong mix you made and all the other ingredients except half the flour and mix. Once absorbed, add the rest of the flour and knead on medium to high for 12 minutes

Lightly flour the counter, place the dough on top and fold it two or three times

Pour some oil in the mixer bowl and put the dough inside. Cover it with some cling film

Preheat the oven to 80 degrees Celsius and turn it off as soon as it reaches the temperature. Place the bowl with the dough inside and let it rise for about two hours.

Place the dough on a floured counter and fold it

Divide it into 6 equal parts and knit the braids.

Place the buns on a plate on which you have placed a baking sheet and cover with another baking sheet

Let them rest for 30 minutes

Turn on the oven at 180 degrees Celsius with the fan off

Mix an egg with very little milk in a bowl

Spread the egg wash on the buns, sprinkle with almond or sesame fillet and put them in the oven

Bake for 35 minutes, covered with baking paper on the second shelf from the bottom.