Black Sesame Melon Pan

Whisk together ¼ cup bread flour (31 g), ⅓ cup whole milk, and ⅓ cup cold water in a cold small saucepan. Place over medium heat and cook, whisking often, until a thick paste forms, about 2 minutes. Measure out ½ cup (125 g) tangzhong and discard any remaining. Let cool until lukewarm, about 15 minutes.

Combine tangzhong, 2 large eggs, ¼ cup (50 g) granulated sugar, 3 Tbsp. heavy cream, 2¼ tsp. active dry yeast, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, remaining 2¾ cups (344 g) bread flour, and remaining 3 Tbsp. whole milk in the bowl of a stand mixer fitted with the dough hook. Mix on low speed 3 minutes, then increase speed to medium and continue to mix, scraping down sides of bowl occasionally if needed, until dough is smooth, about 10 minutes.

With motor running, gradually add 3 Tbsp. unsalted butter, cut into ½" pieces, room temperature, a couple pieces at a time. Once butter is fully incorporated, continue to mix 3 minutes (dough will be smooth and slightly tacky).