Ingredients • Tangzhong: • 80 g whole milk • 20 g bread flour • Main dough: • 300 g high protein bread flour 42 g sugar • 5g salt • Zest from 1/2 lemon • 150 g eggs (3 whole eggs) • 8 g fresh yeast • All the tangzhong • 90 g unsalted butter, softened and cubed • Blueberry filling: • 300 g frozen blueberries • 150 g sugar • Juice from 1/2 lemon • Mascarpone filling: • 400 g whipping cream, cold • 60 g powdered sugar • 250 g mascarpone, room temp • 1 tsp vanilla bean paste