Whisk the flour and water inside a saucepan until the flour dissolves. 

Place the saucepan over medium heat and stir the mixture frequently. In about 30 seconds to a minute, the flour will start to thicken. Don’t walk away during this process as you can quickly burn the tangzhong! Once the runny liquid absorbs into the paste, turn off the heat. See note 4 for microwave tangzhong directions.

Transfer the tangzhong to a bowl to cool.

Lightly grease a large mixing bowl with oil. Set it aside. 

Heat the milk in the microwave for about 30 to 40 seconds. Then, add the sugar to the milk. Use a thermometer to check the temperature of the milk. It should be somewhere around 110ºF to 120ºF. 

Add the yeast and stir to hydrate the yeast. Let it sit for 5 to 8 minutes while you prepare the other ingredients. After 5 to 8 minutes, the milk/yeast mixture will foam up.

In the bowl of a stand mixer, combine the all-purpose flour and salt. Add the condensed milk, egg, melted butter, tangzhong, and foamy milk/yeast mixture. 

Fit the mixer with the dough hook. Mix the dough on low until you don’t see any loose flour on the sides of the bowl. This should take 30 seconds to a minute. Then, increase the speed to medium-low and work the dough for 8 minutes. 

Scrape the dough out of the bowl onto a lightly floured surface and knead a few times. If the dough is feeling tacky, lightly dust your hands with flour. 

Shape the dough into a ball and place inside the greased mixing bowl. Cover the bowl with plastic (or a silicone lid) and let it rise in a warm place for about 1 hour, until the dough doubles in size. 

About 5 to 10 minutes before you’re ready to shape the loaves, prepare the scallions. In a bowl, mix the sliced scallions with 1 1/2 tablespoons sesame oil, and 1/4 teaspoon kosher salt. Set the bowl aside and let the scallions soften slightly. 

Line a baking sheet with parchment paper. Set it aside. 

Once doubled, punch down the dough to release excess air. Turn the dough onto a lightly floured surface. Divide the dough into 2 equal portions, about 365 to 370 grams each. 

Place one half back into the bowl and cover it. Take the other half and divide the dough into 3 equal pieces, about 120 to 125 grams each. 

Take 1 small piece of dough and knead it a few times to get rid of any air pockets. Then, shape the dough into a small oval. Roll out the dough into a long rectangle of about 14 inches by 4 inches. Brush 3/4 teaspoon of sesame oil over the dough. Sprinkle a tiny pinch of kosher salt over the dough. 

Scoop up about 1 tablespoon of the scallions, and spread it alongside the bottom edge of the rolled out dough. Starting with the bottom edge, roll up the dough into a rope. Pinch the ends of the dough rope to seal the openings. Set this dough rope aside. 

Roll out the 2 dough pieces, fill with scallions, and shape into dough ropes.

Line up the 3 ropes of dough and pinch together the ends on one side. Braid the strands. Once you reach the end of the braid, pinch the ends. Tuck both ends underneath the braided loaf. 

Transfer the loaf to your lined baking sheet. Lay the loaves diagonally on the sheet pan so that they have room to expand when they proof and bake.

Shape the remaining dough half into a second loaf. (See note 5)

Loosely cover the loaves with plastic wrap. Let them proof for about 1 hour 30 minutes to 2 hours, until they double in size. (See note 6)

When the loaves are nearly done proofing, preheat the oven to 350ºF. Position an oven rack to the center position. 

Lightly beat an egg with 1 tablespoon of milk. Set the egg wash aside. 

Carefully peel away the plastic wrap and gently brush the loaves with a thin layer of egg wash. Be careful not to flood the creases with egg wash. Sprinkle toasted sesame seeds and flaked salt (if using) over the loaves. Finally, spread any remaining scallions over the two loaves. I like to add the scallions to the creases of the loaves.

Bake the bread for 22 to 24 minutes, until the bread is golden brown on top. Let the bread cool on the baking sheet for several minutes before transferring them to a cooling rack. Enjoy while they’re still warm!

You can store the loaves in a container at room temperature for up to 2 days. See note 7 for freezing directions.