After the buns which i have baked previously, i have made a 2nd attempt of my previous recipe, which has ✖ Tang Zhong, ✖ Sponge dough! Bread still soft after 3 days. Please find below recipe, which i have made some adjustment of the FATS used for the recipe. ** This recipe has about 80% of the hydration level, hence it is very soft. Recipe: 250 gram of bread flour 42 gram of whipping cream 35 gram of condensed milk 20 gram milk powder + 66 gram of filtered water 1 egg 1 teaspoon of yeast 24 gram of sugar 1/4 teaspoon of salt 20 gram of butter Method: Place liquid at the bottom of the bread pan. Followed by bread flour. Then place sugar and salt on the opposite side. Yeast in the middle. Press the dough button and let the BM runs for 20 minutes. Then stop the machine, place cold butter in the machine and let it run for another 10 minutes. By this time, you should able to reach the window pane. Shape any of your desired shapes. Grease bread pan thoroughly. B...