The Fluffiest and Easiest Japanese Milk Bread Japanese Milk Bread |Super soft never tasted before

The Fluffiest and Easiest Japanese Milk Bread.
Japanese Milk Bread

The fluffiest and easiest Japanese milk bread I've ever tried using Tangzhong method. It's soft and fluffy as cloud and it can stay soft for days.

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Ingredients:
Tangzhong:
17g bread flour
85g water

310g bread flour
12g whole milk powder
35g sugar
5g yeast
47g soft unsalted butter
1 tsp salt (5g)
70g warm milk
1 large egg (50-55g)
Tangzhong

Bake at 170°C for 20-25 minutes with fan on.