• Please note that I have included two methods below for tangzhong making and dough kneading using either (A) CONVENTIONAL bread machine or stand mixer or (B) THERMOMIX so do take note of the sub-headings. If you're new to breadmaking, I also suggest you read through the notes and FAQ below the recipe.

(A) CONVENTIONAL - Tangzhong & Dough Kneading

• Prepare tangzhong by mixing flour in water/milk and whisk together in a pot, ensuring the mixture is well combined with no lumps. Cook over medium-low heat, stirring consistently to prevent burning and sticking while you cook.
• The mixture will gradually become thicker. Once you notice that some “lines” appear in the mixture for when you stir with the spoon, it’s done. Your tangzhong is ready.
  
• Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent it from drying up. Let cool for 15-20 minutes. You can pre-make the tangzhong ahead of time and store it chilled in the fridge for a few days. If you've chilled your tangzhong, ensure to return it at room temperature first before using.
• When tangzhong has cooled completely, add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, milk, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast).
• If using breadmaker, select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes. If using standmixer, use dough hook to knead until ingredients come together.
• Then add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 20-25 minutes. For those using standmixer, upon 15-20 minutes of knead time, check to see if dough has achieved windowpane stage.
• Remove dough and transfer to pastry mat. Divide dough into two equal portions. Leave one to rise, and place the other back into mixing bowl. Add charcoal dough ingredients (charcoal powder, milk and flour) into mixing bowl and knead for 3-4 minutes until well incorporated.

(B) THERMOMIX - Tangzhong & Dough Kneading

• To make the tangzhong, place 20g high protein flour and 100g milk in mixing bowl, cook for 3min/80°C/spd 3 and let stand for 10-15 minutes until temperature lowers down to 37°C.
• Add 130g milk, egg yolk, sugar, salt, milk powder, remaining 270g high protein flour and yeast then knead 4min.
• Add butter, knead 1min.
• Remove dough and transfer to pastry mat. Divide dough into two equal portions. Leave one to rise, and place the other back into mixing bowl. Add charcoal dough ingredients (charcoal powder, milk and flour) into mixing bowl and knead 30 seconds until well incorporated.

Bulk Fermentation & Dough Shaping

• Transfer charcoal dough to pastry mat and shape both doughs into smooth, round balls. Let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes). 
• Grease hands lightly with neutral flavoured oil or butter, then punch down both milk and charcoal dough to deflate. Divide milk dough into 6 equal portions and charcoal dough into an uneven mix of 8-9 big & small portions. To preshape, roll each portion into a round, even ball then let sit on bench to rest for 15 minutes.
  
• To shape the cow patches, firstly flatten 1 or 2 charcoal dough with a rolling pin and roll into a log. You'd use 2 charcoal dough logs for bigger patch, and 1 charcoal dough log for smaller patch.
  
• Roll out a milk dough, and encase charcoal log(s) within. Pinch the seams then roll out to bread tin's length.
  
• Place seam side down in bread tin. Repeat for remaining dough and arrange evenly in tin. Cover and let rise for 40 minutes or until 80% to the rim. During last 15-20 minutes, preheat oven to 190°C.
  
• For square-shaped loaf, put the greased lid on and bake on the second rack from bottom at 190°C for 25 minutes, then lower down the temperature to 180°C and bake for a further 10 minutes.
• Remove bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.