Into a medium saucepan, add the flour and milk and whisk on a medium heat until a thick paste forms.

Scoop it out of the pan, and into a bowl to cool for 10-15 minutes.

Into the bowl of a stand mixer, add the cooled tangzhong, bread flour, salt and yeast. Work the mixture together with your hands, just to break up the tangzhong into the flour.

Into a medium saucepan, add the milk, condensed milk, cream and egg and whisk it together.

Heat the mixture, whisking occasionally, over a low heat until it reaches 46-48C (114-118F) on a digital thermometer. It is really important to not go above this heat, as above 50C and you will kill the yeast when you add it in.

Once at temperature immediately remove it from the heat and pour it directly over the dry ingredients.

Quickly stir it together with a rubber spatula until there are no more bits of dry flour in the bowl. Make sure to scrape down the sides. Cover the bowl with a tea towel and rest it for 30 minutes.

After 30 minutes, add in the cold cubed butter and attach the dough hook to your stand mixer. Knead on a medium low speed, scraping down the bowl occasionally for about 8-10m. The dough should start pulling away from the side of the bowl when it is ready.

Scoop the dough onto your work surface and shape it into a rough ball. Lift it into a lightly oiled bowl and cover the bowl with cling film. Proof the dough at room temperature for 1 hour.