• Preparing the Tang Zhong/Water Roux:
  
• Add 1 oz(30g) bread flour to 5 oz(150g) water in a sauce pan. Stir to mix.
  
• Turn the heat to low and keep stirring the mixture until it becomes paste-like. Use a candy/cooking thermometer to monitor the temperature. Remove from the heat once the mixture reaches 149°F (65°C)
  
• Transfer the mixture into a glass or stainless steel bowl. Cover the surface with saran wrap/cling wrap. Let it sit to cool down to room temperature or refrigerate for later use.

Tang Zhong Dough:

• Attach the dough hook on your mixer. Transfer the Wet Ingredients to the bottom of the mixing bowl. Add in the salt and sugar first and then the other Dry Ingredients with the yeast added last.
• Set the speed to low. When all the ingredients are well combined and the dough is not sticking to the side of the bowl, then turn the speed to medium speed until gluten forms. TD depending on mixer, mine took about 5-6 minutes.
• Slowly add the butter to the dough in 3 batches and let it mix at slow speed until the dough looks not sticky. Be patient, this step may take a bit of time. When all the butter is kneaded into the dough, set the speed to medium and let it knead for 6-8 minutes until the window pane test (see picture).
• Grease a bowl, round the dough and gently leave it in the bowl. Cover the bowl with saran wrap and let it rise for 40 minutes or until it double in size. Dust your finger with some flour, insert it into the center of the dough until you touch the bottom. If the dough in the hole doesn't rise up, then it is ready for the next step.
• Divide the dough into 9-10 smaller portions. Round the dough like a ball, cover with saran wrap and let them rest for 10 minutes.
• Line the baking trays with parchment papers.
• Next, use your hand to flatten the dough to release the air. Turn the dough bottom side up and roll it up. Seal the opening tightly from one end to the other. Roll it out into a log about 8-10 inches long. Place each log on to the baking tray about 2 inches apart. Cover the baking tray with saran wrap and let it proof for another 40 minutes or until it almost double the size.
• Preheat the oven at 350°F (176°C). Prepare the egg wash.
• Brush the dough with the egg wash and sprinkle with the cheese and chopped parsley. Bake them for 14-16 minutes. Transfer to cooling rack when is ready.
• For freshness, store the Cheese Breadsticks in air tight container.