Shokupan

Combine 75 g bread flour and 135 g whole milk and microwave in 15 second intervals, stirring between each, until it forms a paste the consistency of Play-Doh; cool one or two minutes.

Break the tangzhong into the 720 g of bread flour with your fingers until the flour is rough and crumbly.

Add the sugar, instant yeast, kosher salt, heavy cream, honey and the 405 g of milk and mix with the dough hook three to five minutes to a tight smooth ball.

Add the 45 g of butter one piece at a time, fully incorporating each, until the dough passes the windowpane test.

Shape into a taut ball, return to an oiled bowl, cover with plastic wrap and proof at room temperature about an hour until doubled.

Turn out and divide into four equal pieces on a scale, shape each into a taut ball and set them shoulder to shoulder in a buttered Pullman pan.

Cover and rise until the dough fills about 80% of the pan.

Bake covered at 375F about 45 minutes, until golden brown and 200 to 210F at the thickest point.

Turn it out of the pan at once or trapped moisture caves the sides in, and cool at least four hours before slicing.