Thangzhong: whisk water and flour until smooth and no lumps remain. Pour it to a pot and cook it on a medium heat. Keep stirring constantly until the mixture heats up and thickening in texture. Set aside and let it cool completely.

Combine well dry ingredients flour, mix powder, yeast and sugar in a bowl then add egg (can use manual whisk or mixer).

Add thangzhong and milk. Knead it well.

Then add salt and butter to the dough.

Knead until reach a window pane (can knead manually or using mixer with dough beater).

Knead the dough into a ball shape the place dough in a greased bowl and cover with a plastic wrap and napkin. Let it proof until it’s doubled in size, about 45 minutes to 1 hour.

After proofing process, put the dough in a clean surface then divide it into your preferred size (mine is about 30-35 gr each). Roll and flip (couple of times) each dough and shape it. Rest it for about 30 minutes. Bake it at 160-180 degree celcius for approximatery 30-40 minutes (depends on your oven). Once it baked, brush butter on top to keep it moist. Enjoy your fluffy bread!

This one is a white milk loaf. Try yours!