Mix 50 grams of bread flour and 250 grams of water together and stir until flour is completely dissolved.
Heat mixture over a stove in a saucepan at medium-low heat.
Keep mixing until until a swirl of your spoon leaves a trail.
Immediately pour mixture into a separate bowl and cover with plastic wrap.
Refrigerate till tangzhong reaches room temperature or you can leave it overnight/a few hours before using (for better results some say)
200 g bread flour
150 g Whole Wheat flour
20g milk powder
120 g tangzhong
60 g White sugar
8g instant yeast
5 g Salt
30 g fresh milk
40g low fat evaporated milk
10g low fat condensed milk (do not omit!)
30 g low fat cream cheese, diced (tastes richer with full fat cream cheese- recommended!)
Place all other ingredients, in the mixing bowl with a dough hook and stir over the low speed until the ingredients incorporate. Adjust speed to medium and continue to beat. Knead until the dough has become very smooth and elastic.
Shape the dough into a ball and transfer into a large greased mixing bowl. Roll it around so the dough gets coated with oil. Cover the bowl with plastic wrap or damp cloth. Let rise until doubled in bulk, about 1 hour. Punch down the dough to release the gas produced during the proof and divide it into 3 even portions, each about 240 grams. Round up and let rest for 15 minutes.
Press out the gas of each dough and roll out into an oval shape. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Place them in a 30x11x8-cm loaf pan. Let the dough rise up to 2/3 full. Lightly brush with egg wash and bake in a preheated 170C/340F oven for 30-35 minutes.
Its soft, fluffy, chewy, sweet and lasts 3 days that way!