For key visual process photos, refer to the body of the blog post.

Make the tangzhong:

• In a small saucepan, combine milk, water and flour together.
• Over medium-low heat, stir until the mixture becomes a thick paste. (Note: it will thicken up quickly).
• Remove tangzhong from the pot and transfer to a stand mixer bowl. Let cool.

Make the dough:

• Into the same stand mixer bowl fitted with a dough hook, add in the flour, sugar, salt and egg.
• In a small bowl, combine warmed milk and yeast. Stir to activate the yeast and set aside for a few minutes. Once bubbly, add the yeast mixture into the stand mixer bowl.
• Turn on the mixer and knead until the dough comes together. It may appear dry at first, but will come together.
• Once the dough is smooth, add in the butter in small pieces while the mixer is running.
• Wait until each piece is fully incorporated into the dough before adding the next piece.
• Knead until the dough is smooth and elastic, about 15 minutes in the mixer.
• Transfer the dough to a lightly greased bowl and cover with plastic wrap/cloth. Place in a warm location and let it double in size, about 60-90 minutes, depending on how warm your kitchen is.
• Deflate the dough and divide into 3 equal portions.
• Flatten out and roll each piece of dough into a long oval or rectangle shape about 2.5" wide and 6-7" long.
• Coil the dough up like a snail and pinch the seams closed.
• Place the dough seam-side down in the loaf pan. Repeat with the remaining dough.
• Slide the lid on the loaf pan on and place in a warm location to rise again.
• Preheat the oven to 350°F/177°C.
• Once the loaf has almost risen to the top of the pan, bake at 350°F/177°C for 30-35 minutes, or until the internal temperature reaches 200°F/93°C.
• Let the milk bread cool completely on a wire rack before slicing.