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Prepare the Tangzhong by mixing flour and milk in a small saucepan, then cook over medium heat until it thickens to a pudding-like consistency. Set aside to cool.
In a mixing bowl, add the flour and make a well in the center. Add the yeast, sugar, and warm milk, then wait for about 5 minutes for the yeast to activate.
Add all other ingredients (including the Tangzhong) except for the butter. Knead the mixture until smooth, then add the butter and knead again until fully incorporated. Adjust with more flour if necessary.
Let the dough rise until it doubles in size. Once risen, roll it out into a square shape (30x30 cm). Spread the garlic sauce over the dough and sprinkle with grated cheese.
Cut into 16 equal pieces, stacking them on top of each other and placing them in a baking dish. Let them rise again for about 30 minutes.
Lightly brush the tops with water and sprinkle cheese in between the layers. Bake in a preheated fan oven at 180°C until golden brown and fully cooked.
Enjoy your delicious garlic bread!