Hokkaido Japanese Super Soft Milk Bread

• 6 3/8 tablespoons flour
• 1/2 cup water
• 1/2 cup milk
• 6 1/2 ounces tangzhong
• 4 1/2 cups wheat flour
• 6 3/4 tablespoons granulated sugar
• 1 5/16 teaspoons salt
• 1 1/4 tablespoons milk powder skimmed
• 15/16 tablespoon instant yeast or dry bakery
• 5 5/8 tablespoons egg
• 3 1/3 tablespoons heavy cream
• 3 tablespoons milk fresh
• 3 1/2 tablespoons melted butter
• 1 egg for glaze

1. In a saucepan, combine flour, water and milk. On low heat, stirring, bring mixture to a temperature of 65 degrees Celsius, the mixture will thicken to have the consistency of thick cream.
2. Let it cool in a bowl covered with a plastic film. Can be prepared the day before.
3. Preheat oven to 180 degrees C.
4. In mixer bowl, add tangzhong, wheat flour, sugar, salt, milk powder, egg, cream, and milk. Begin kneading gently, after 3 to 4 minutes add the melted butter.
5. Knead for 5 to 7 minutes to get a homogeneous, well-softened dough.
6. Cover the bowl of the food processor with a plastic wrap. Let dough rise for 45 minutes in a draft free location.
7. Grease a 20 centimeter long baking pan.
8. Place the dough on a lightly floured surface.
9. Cut into 3 equal parts, form balls. Roll one ball into an oval. Lengthwise, fold one side to center, fold other side on top of first fold. Then, roll up the dough lengthwise to form a roll. Repeat with remaining 2 dough balls.
10. Place all 3 rolls in baking pan side by side.
11. Allow dough to rise until doubling in volume.
12. Brush egg yolk on dough.
13. Bake for 30 to 35 minutes.
14. Cool on rack.

flour, water, milk, tangzhong, cups wheat flour, sugar, salt, milk, yeast, egg, heavy cream, milk, butter, egg

Taken from www.yummly.com/recipe/Hokkaido-Japanese-Super-Soft-Milk-Bread-781895 (may not work)