Instructions:

1. Prepare the Tangzhong:

• In a small saucepan, whisk together 15 g bread flour and 75 ml water.
• Heat over low heat, stirring constantly, until it forms a thick, gel-like paste.
• Transfer to a bowl, cover with plastic wrap, and let cool in the refrigerator for 30 minutes.

2. Make the Dough:

• In a mixing bowl, combine bread flour, sugar, salt, yeast, milk powder, egg, and the cooled Tangzhong.
• Using a stand mixer with a dough hook, gradually add 60 ml milk and knead for 3–4 minutes.
• Add 25 g butter and continue kneading for 9–10 minutes until smooth and elastic.
• Perform the windowpane test (stretch a small piece of dough—if it doesn’t tear and light passes through, it’s ready).

3. First Proofing:

• Lightly oil a bowl and place the dough inside. Cover and proof in a warm place until doubled in size (~1 hour).

4. Prepare the Garlic Butter Filling:

• Mix butter, minced garlic, and salt in a small bowl. Set aside chopped green onions separately.

5. Shape the Dough:

• Transfer the risen dough to a floured surface and roll into a rectangle.
• Spread garlic butter over the dough and sprinkle green onions (reserving some for garnish).
• Roll the dough into a tight log and pinch the seams closed.
• Slice the log lengthwise, keeping the layers exposed.
• Twist the two halves together into a braid and tuck the ends underneath.

6. Second Proofing:

• Place the braided dough into a parchment-lined 9×5-inch loaf pan.
• Cover and proof for 35–40 minutes until slightly risen.

7. Bake:

• Preheat oven to 350°F (175°C).
• Brush the loaf with egg wash and sprinkle with reserved green onions.
• Bake for 30 minutes until golden brown.

8. Cool & Serve:

• Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.