1-Prepare tangzhong: by whisking together 3 tablespoons water, 3 tablespoons whole milk, and 3 tablespoons flour in a small saucepan until smooth.

2-Cook: over low heat, whisking constantly for 3 to 5 minutes until thickened and the whisk leaves clear lines on the pan bottom. Cool to lukewarm.

3-Measure flour accurately. Combine tangzhong with all dough ingredients 2 1/2 cups flour, 2 tablespoons dry milk powder, 1/4 cup granulated sugar, 1 teaspoon table salt, 1 tablespoon yeast, 1/2 cup whole milk, 1 large egg, and 4 tablespoons unsalted butter (melted) and knead until smooth and elastic, about 15 minutes if using a stand mixer.

4-Shape dough: into a ball and let rest covered in a lightly greased bowl for 1 to 1 1/2 hours until puffy but not necessarily doubled in size.

5-Gently deflate the dough and divide into four equal pieces (170 to 175 grams each).

6-Flatten each piece into a 5 by 8-inch rectangle, fold the short ends toward each other, flatten to about 3 by 6 inches, then roll into a 4-inch log starting at a short end.

7-Place logs seam side down, side by side in a lightly greased loaf pan. Cover and let rise 40 to 50 minutes until puffy.

8-Near the end of rising, preheat oven to 350°F (175°C).

9-Brush the loaf with milk or an egg wash made from 1 large egg whisked with 1 tablespoon cold water, then bake for 30 to 35 minutes until golden brown and the center reaches at least 190°F (88°C).

10-Cool loaf in the pan briefly, then transfer to a rack to cool completely.