Hokkaido Milk Bread with Tangzhong -By Cherlyn Kong

Hokkaido Milk Bread with Tangzhong -By Cherlyn Kong
Trying this recipe for the first time and m lovin' it. The texture is super soft & fine.
Adapted from Christine's Recipes.

(A) Tang Zhong / Water Roux - 25g bread flour & 125g water
 
(B) 280g bread flour, 
40g sugar, 1 tsp salt, 
5.5g yeast, 1 egg, 
30g whipping cream, 
25g milk, 
92g tang zhong, 
25g butter/margarine

1. Making Tang Zhong: 
Stir bread flour & water over low heat until thickens. Set cool.
 
2. Put all ingredients 
(B) except butter in mixing bowl and mix till combine then add in butter. 
Once all ingredients combined,
turn on high speed to knead till dough is smooth & elastic.
 
3. Let dough proof till double in size (about 1 hour). 
Deflate and transfer dough to a floured surface. 
Divide and roll dough in desired shape, place in baking tray for another round of proofing until double in size. (I cut 8 x 45g each and roll into cylinder shape and roll the balance dough into a loaf)
 
4. Egg wash or Milk wash (as you wish) and bake in pre-heated 180C oven for 20-25mins. (Baking time is subjective)