To make the tangzhong: combine all the ingredients in a sauce pan and whisk till there are no lumps and cook over medium heat till thick. Remove it from the heat and add the mixture to a bowl and allow it to cool. Use a cling film to cover the tangzhong making sure it directly touched the mixture to prevent skin from forming on top
Mean while sift in your flour in another bowl, add sugar, yeast, powdered milk, salt and whisk.
Your tangzhong will probably be warm by now. So add in your eggs, milk, melted butter and whisk
Now pour the wet ingredients over the dry ingredients and knead till soft. Cover the dough and allow it to rise until it double its size
Now punch the dough to remove the air bubbles and divide them in to medium sized balls
For the palmier shape, take each ball and roll it in to a long rope shape then gently start folding it from each side until it meets at d center as so
For the simple braid or challah join the three ropes together at one end an pinch then gently start forming the braids.
Fir the cinnamon rolls shape, take the rope shaped dough and start rolling it like-the way you roll the palmier shaped rolls but this time around in one direction only
Cover the breads and allow them to rise again
Egg wash/ yoghurt wash the bread and sprinkle the sesame seeds on top. Put the baking tray in the oven and put a bowl of water below the tray this will moisten the oven and prevent burning of the bread and gives your bread a rustic crust
Bake in a preheated oven at 160 degrees for 15 minutes or until golden brown
Serve the bread warm with a dip of your choice, soup or whatever you like. I served mine with chicken and noodles soup
