Shokupan Japanese Milk Bread

Whisk 20g flour with 100g water in a small saucepan over low heat until thickened to create the tangzhong base.

Combine 300g flour, 30g sugar, 4g instant dry yeast, 5g salt, 80g milk, 50g cream, and the prepared tangzhong in a bowl.

Knead the mixture until a smooth dough forms, then incorporate 30g butter and continue kneading until elastic.