Japanese Milk Bread (Shokupan)

**Prepare the Tangzhong:** In a small saucepan, whisk together 30g bread flour, milk (50ml) and water. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth, pudding-like consistency (about 3-5 minutes). Remove from heat and stir in softened butter (10g). Let it cool to room temperature. The Tangzhong should be around 65C/150F.

**Combine the Dough Ingredients:** In the bowl of a stand mixer (or a large bowl for hand-kneading), combine the remaining bread flour, all-purpose flour, sugar, salt, and instant dry yeast. Add the cooled Tangzhong, remaining milk (50ml), heavy cream, egg, and remaining softened butter(20g).

**Knead the Dough:** Using the dough hook attachment (or your hands), knead the dough for 10-12 minutes on medium speed (or 15-20 minutes by hand) until it becomes smooth, elastic, and slightly tacky but not sticky. It should pass the windowpane test (you can stretch a small piece of dough thin enough to see light through it without tearing).

**First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

**Shape the Dough:** Gently deflate the dough. Turn it out onto a lightly floured surface and divide it into 3 equal portions. Shape each portion into a smooth ball. Let the dough rest for 10 minutes (covered).

**Shape into Loaves:** Roll each ball into an oval shape. Fold the oval in half lengthwise and then roll it up tightly like a jelly roll. Repeat with the remaining two balls. Place the three rolls side-by-side in a greased 9x5 inch loaf pan.

**Second Rise:** Cover the loaf pan with plastic wrap or a damp towel and let rise in a warm place for 45-60 minutes, or until the dough has risen about 1 inch above the top of the pan.

**Bake the Bread:** Preheat oven to 350°F (175°C). Brush the top of the loaf with egg wash.

Bake for 30-35 minutes, or until the top is golden brown. If the top is browning too quickly, tent with foil. Make sure the internal temperature of the bread reaches 200F.

**Cool and Enjoy:** Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!