For the Tangzhong

• 100 g milk 1/4 cup plus 1 tablespoon
• 20 g bread flour 2 tablespoons

For the Milk Bread

• 125 g warm (100°F) milk 1/2 cup plus 1 tablespoon
• 1 tsp active dry yeast
• 50 g granulated sugar, plus a pinch 1/4 cup
• 335 g bread flour, plus more for work surface 2-2/3 cups
• 1/2 tsp coarse salt
• 1 large egg
• 55 g unsalted butter, cut into pieces and softened 4 tablespoons
• 1 tsp canola or other neutral-flavored oil, for bowl

For the Egg Wash

• 1 large egg
• 1 tbsp heavy cream