Ingredients

• Tangzhong: 3 tbsp all-purpose flour (24 g) and 1/2 cup water (120 ml)
• Dough: 3 1/4 cups bread flour (390 g)
• 3/4 cup plain unsweetened soy milk (180 ml), lukewarm, plus 1 to 2 tbsp if needed
• 2 1/4 tsp active dry yeast
• 1/3 cup sugar
• 1 1/2 tsp salt
• 4 tbsp softened butter
• 1 tsp neutral oil, for the bowl and pan

Method

1. Whisk tangzhong flour and water in a small saucepan. Cook over medium-low heat, stirring, until a thick smooth paste forms. Cool to lukewarm.
2. Mix yeast into lukewarm soy milk, around 100 to 110°F, and leave for 5 to 10 minutes until foamy. Combine with tangzhong, bread flour, sugar and salt.
3. Knead for 5 minutes, then incorporate softened butter. Knead another 8 to 12 minutes until elastic; add reserved milk only if stiff.
4. Cover in a lightly oiled bowl and rise until doubled, about 60 to 90 minutes. Divide into three pieces, roll each into a short rectangle, fold and roll into a cylinder.
5. Arrange cylinders in a greased 9 by 5 inch loaf pan. Cover and proof 45 to 75 minutes until puffy and approaching the rim.
6. Bake at 350°F for 35 to 45 minutes until well browned and the center reaches about 190°F. Tent with foil if needed. Remove from the pan and cool fully on a rack.