Add the 50g flour and 250ml milk to a medium-sized saucepan and mix with a whisk until there are no lumps

In a mixing bowl (I used my Kenwood mixer as there's a lot of kneading involved!) add the cream, milk and eggs and combine for a few seconds

Add the flour, sugar, powdered milk, yeast and tangzhong and, using the dough hook, mix for 3 minutes on a low setting

Add the softened butter and salt and mix for a further 10-15 minutes, again on a low setting

Remove the dough hook, quickly form the dough into a ball, cover the bowl with clingfilm and allow to prove in a warm place until doubled in size (45-60 minutes)

Grease 2 small bread tins

Put the dough on a floured work surface, divide into quarters, form each piece into a ball, put them on to a floured oven tray, cover loosely with clingfilm and leave to relax in a warm place for 20 minutes

On the floured work surface, one by one, roll each ball into a rectangle using a rolling pin

Fold each rectangle of dough into ⅓s along the long sides, turn over so the overlap is on the underside and re-roll into a rectangle

Roll up each rectangle along the long end and put into a baking tin with the end of the roll facing down to stop unravelling

Preheat the oven to 175ºC

Once proved, brush the top of each loaf with egg wash and bake for 35-45 minutes

Allow to cool on a wire rack before eating