• Please note that I have included two methods below for tangzhong making and dough kneading using either the Thermomix or conventional bread machine 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) 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.

(B) CONVENTIONAL - Tangzhong

• Prepare tangzhong by mixing flour in water 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 (I always let it chill in the refrigerator because I am impatient).
• 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.

(B) CONVENTIONAL - Dough Kneading

• 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).
• Select "dough" mode and let knead until all ingredients come together, usually I let it knead for approximately 8-9 minutes.
• Then add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 23-25 minutes.

Bulk Fermentation & Dough Shaping

• Transfer dough to pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx. 45-60 minutes). 
• Punch down dough to deflate. Divide dough into 3 equal portions and roll into a round shape - let rest for 10-15 minutes so the dough will be easier to handle.
• To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.
• Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 30-40 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.
• Spray dough with icy cold water / or egg wash and bake for 25-30 minutes at 180°C until golden brown. If you're wanting a square-shaped loaf, this step and baking temperature would vary so please refer to the notes above recipe on loaf shaping.
• Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.