Japanese Cotton Bread AKA shokupan. This is the pullman loaf method. Ingredients Tangzhong • ½ cup whole milk (120 g) • 3 tbsp all-purpose flour (24 g) Dough • Tangzhong, cooled • ¾ cup whole milk, lukewarm (180 g) • 2½ tsp active dry yeast (7–8 g) • 3½ tbsp sugar (45 g) • 1 large egg (≈50 g) • 2¾ cups all-purpose flour (350 g) • 1 tsp salt (6 g) • 4 tbsp unsalted butter, softened (56–58 g) ⸻ Method 1. Tangzhong: Cook milk and flour, stirring, until thick and glossy. Cool completely. 2. Yeast: Mix warm milk, sugar, and yeast. Rest 5–10 minutes until foamy. 3. Mix: Add egg and tangzhong. Add flour and salt; mix to form dough. 4. Knead: Add butter gradually and knead until silky, elastic, and slightly tacky. 5. First rise: Cover and rise until doubled (45–60 min). 6. Shape: Form into a tight log and place in a well-greased Pullman pan. 7. Second rise: Rise until about ½–1 cm below lid. 8. Bake: 350°F / 175°C for 35 minutes total (covered, then uncover for color if ...