Hokkaido Milk Bread with Water Roux Starter/Tangzhong Starter

I love making bread using Water roux starter or in Chinese we called it's as Tangzhong starter 汤种做法...The reason why I love to used tangzhong starter method it's because the end result of the bread is very soft texture and fluffy like cotton and it's never fail me!! I adapted this Hokkaido Milk Toast recipe from HERE!! When I was blog hopping sometimes ago, I saw the beautiful bread photos and was impressed with the fluffy texture and softness..I promised myself I must make this bread soon!!..So here am I with my own baked Hokkaido Milk Bread.

For Step to step and instruction ,refer to christinesrecipes
Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm) *I only make 1 loaf *
Ingredients:
540 gm bread flour
86 gm caster sugar or granulated sugar
8 gm salt
9 gm cream milk power
11 gm instant dried yeast
1 1/2 whisked egg
59 gm whipping cream
54 gm milk
184 gm tangzhong (making tangzhong method)


Method (To make one loaf):*I also used BM to knead the dough*
1:Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong), then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast). (Note: I used to make a small well in the bread flour, then add the yeast into it.) Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme).
2:When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best temperature for proofing is 28C, humidity 75%, until double in size.
3:Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions. Cover with cling wrap, let rest for 15 minutes at room temperature.
Roll out each portion of the dough with a rolling pin into an oval shape Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press . Turn seal downward. Roll flat and stretch to about 30cm in length . With seal upward, roll into a cylinder . With seal facing down , place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
4:Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.