Ingredients: Sponge Dough 50 gram (Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt) (Mix all the ingredients. Rest dough until it has doubled its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough) Tang Zhong - 20 gram (7 gram flour + 35 gram water) = 30 gram of Tang Zhong. For this recipe, we are using only 20 gram. Main Dough Main Flour 198 gram of Japanese Bread Flour + 22 gram of Plain Flour. Water 95 gram Condense Milk 15 gram Salt 1/4 teaspoon Sugar 20 gram Milk Powder 4 gram ( I am using Latte Anlene) 20 gram of butter Yeast 1 teaspoon Method: 1. Stir milk + flour until flour has fully incorporated. Heat up until the mixture has come to 65 C - Gluey. Set aside. 2. Mix the sponge dough ingredients and place at the countertop until it has become double or triple its size. (It will take about 2-3 hours) Then place overnight in the fridge. 3. Follow...