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Weigh all the ingredients using weighing scales and then add the bread flour, yeast, sugar, salt into the mixing bowl, mix or stir well to combine.
Make the tangzhong, add the flour and milk to a small pot. Gently heat and whisk continually until you have a thick gloopy paste. Don't walk away from the pot during this time. Keep whisking to get a smooth paste. Once it's smooth and gloopy, take the pot off the heat, whisk in the cold milk then pour into a jug. The temperature of the milk needs to be 36ºc or body temperature check with a thermometer or with your finger.