Make tang zhong first: mix 240ml cold water with 40g bread flour until dissolved. Cook the mixture until boiling. Remove from fire, let cool.

Mix flour, sugar, milk powder, yeast, tang zhong in the mixing bowl. Break the eggs, mix with cream and milk. Stir well.

With mixer speed low, add egg mixture into the flour mixture. Let it knead about 10 minutes, then add butter and salt. Keep kneading until window pane appears.

Divide the dough approx 180g each. Shape into round shape, cover with kitchen towel. Let the ball rest for 15min before shaping into a toast.

Brush the mold with butter or margarine. Put the dough in. Cover with kitchen towel. Let it rest until double in size again.

After 30minutes, turn on the oven 180°C. After double in size, brush the top with egg and bake the dough about 35minutes. If the top brown to fast. Cover top with aluminum foil.

Remove from the oven, and let cool on the cooling rack.