Sourdough Shokupan (Japanese milk bread)

This bread is So Freaking Soft!! Ultimate Fluffiness
I made sourdough version in this video
Recipe:
Stiff Sweet Starter:
25G Active Starter
35G Water
90G Bread flour
15G honey or sugar
10 to 12 hours at room temp 27c

Tanzhong:
10G flour 40g milk cook until 65c and thicken up like a paste.
let it cool at least 1 hours before using it .

Main Dough :
270G bread flour
56G milk
33G sugar
1 Egg (55G)
4G salt
all stiff starter
all tanzhong
27G butter room temp

Proofing time : 4,5 hours at 27c

bake at 180c for 40 min

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