Crunchy Furikake Milk Buns - JFC International

Ingredients

• 25g bread flour (about 3 Tbsp.)
• ¼ cup milk
• ¼ cup water
• ½ cup whole milk, lukewarm
• 2 tsp active dry yeast
• 1 egg, beaten
• 350g bread flour (about 3 cups)
• ¼ cup sugar
• 2 Tbsp butter, room temperature
• 1 tsp salt
• Tangzhong (prepared earlier)
• 1 egg
• Splash water
• 3 Tbsp butter, melted