Make Tangzhong:

1. Whisk flour and milk in a small saucepan until smooth.

2. Cook over medium heat, stirring constantly, until it thickens to a paste (about 150°F / 65°C, pudding-like).

3. Remove from heat and let cool to room temperature.

Make Dough:

1. In a large mixing bowl, combine bread flour, sugar, salt, and yeast.

2. Add egg, milk, cream, and tangzhong. Mix until dough starts to come together.

3. Knead (stand mixer 10–12 min or by hand 15–18 min) until smooth and elastic.

4. Add softened butter and knead again until fully absorbed and dough passes the windowpane test.

5. Place dough in a greased bowl, cover, and let rise until doubled (1–1 ½ hours).

Shape Loaf:

1. Punch down dough and divide into 3 or 4 equal portions. Shape each into a ball, cover, and rest 15 minutes.

2. Roll each piece into an oval, fold sides inward, then roll up like a jelly roll. Place seam-side down in a greased loaf pan.

3. Cover and let rise again until dough nearly reaches the top of the pan (about 45–60 minutes).

Bake:

1. Preheat oven to 350°F (175°C).

2. Brush top with egg wash (1 egg + 1 tbsp milk).

3. Bake 30–35 minutes, until golden brown and loaf sounds hollow when tapped.

4. Remove from pan, cool on wire rack before slicing.