>> time required: 3 hours
>> course: side
>> serves: 8

Whisk @T65 flour{25%g} and @whole milk{125%g} in a #saucepan{} over medium-low heat until thick (~65°C). Transfer to a bowl and cool to below 35°C.

Mix @potato flakes{55%g} with @whole milk{170%g} and rest for ~{10%minutes}.

Combine @T65 flour{500%g}, @sugar{60%g}, @salt{8.5%g}, @yeast{7%g}, @milk powder{15%g}, @egg{50%g}, the tangzhong, and the hydrated potato mixture in a #stand mixer{} bowl. Mix on low for ~{3%minutes} until combined, then rest for ~{10%minutes}.

Add @butter{55%g} and @oil{18%g} gradually. Mix on medium for ~{10%minutes} until smooth and elastic — you should be able to pull a windowpane.

Transfer dough to an oiled bowl, cover, and ferment at 25–26°C for ~{70%minutes} until about 70–80% risen.

Divide into 8 pieces (~96 g each). Pre-shape into rounds, rest ~{15%minutes}, then shape into tight balls and flatten to ~8 cm disks.

Place on a lined #baking tray{}, cover, and proof at 27–30°C for ~{50%minutes} until very puffy and slightly jiggly.

Optionally brush with @egg{1} wash (beaten with a splash of milk) and sprinkle with @sesame seeds{}.

Bake at 180°C static (170°C fan) for ~{15%minutes} until light golden.

Brush with @butter{} while warm, cover lightly with a cloth, and cool on a rack.