INGREDIENTS
2
Eggs, large
1 tsp
Lemon juice, fresh
1 1/4 cups
Brown sugar, soft light packed
2 1/2 tbsp
Cinnamon, ground
2 tbsp
Cornstarch
4 1/3 cups
Flour
1/4 cup
Granulated sugar
1 tbsp
Instant yeast
1 cup
Powdered sugar
1 pinch
Salt
1 3/4 tsp
Salt
1/2 tsp
Salt, fine
1/2 tsp
Vanilla extract
1 1/8 cups
Butter, unsalted
2 oz
Cream cheese
1 tbsp
Milk
3 1/3 tbsp
Powdered milk
1 1/16 cups
Whole milk
5 tbsp
Water
all of the tangzhong (above)