Mix tangzhong ingredients in a sauce pan on medium heat until it becomes a pudding-like consistency. Let cool.
Mix flour, salt, yeast, sugar and soy milk powder in large bowl.
Add the tangzhong paste once cooled and non-dairy milk until a dough ball forms.
Knead for 5-6 mins then mix in the butter to the dough ball. It’ll be very sticky but keep kneading for another 5-6 mins until the butter is evenly mixed in.
Let dough rest for 1 - 1 1/2 hour or until doubled in size.
Roll out the dough ball to make a big circle (about 8-9 inches in diameter). Divide the dough into 16 pieces.
The individual dough pieces should be triangular, start from the wider end and roll towards the narrow end to shape the crescents.
Place on baking sheet and let crescents rise for another 1 hour before preheating oven to 350F.
Bake for 17-20 minutes or until tops are golden brown. Let cool, serve and enjoy.

For the dough:
2 1/2 cup bread flour
1 tablespoon soy milk powder
1/4 cup caster sugar
3/4 teaspoon salt
1/2 teaspoon instant dry yeast
5 oz lukewarm water or non-dairy milk, adjust as necessary
2 tablespoon vegan butter, room temperature

For the tangzhong paste:
1 1/2 tablespoon bread flour
3 1/2 oz water