To make the tangzhong: combine all the ingredients in a sauce pan and whisk till there are no lumps and cook over medium heat till thick. Remove it from the heat and add the mixture to a bowl and allow it to cool. Use a cling film to cover the tangzhong making sure it directly touched the mixture to prevent skin from forming on top

Mean while sift in your flour in another bowl, add sugar, yeast, powdered milk, salt and whisk.

Your tangzhong will probably be warm by now. So add in your eggs, milk, melted butter and whisk

Now pour the wet ingredients over the dry ingredients and knead till soft. Cover the dough and allow it to rise until it double its size

For the palmier shape, take each ball and roll it in to a long rope shape then gently start folding it from each side until it meets at d center as so

Fir the cinnamon rolls shape, take the rope shaped dough and start rolling it like-the way you roll the palmier shaped rolls but this time around in one direction only

Cover the breads and allow them to rise again

Egg wash/ yoghurt wash the bread and sprinkle the sesame seeds on top. Put the baking tray in the oven and put a bowl of water below the tray this will moisten the oven and prevent burning of the bread and gives your bread a rustic crust

Bake in a preheated oven at 160 degrees for 15 minutes or until golden brown