In a small saucepan, whisk together 20g of high protein bread flour and 100g of chilled milk. Cook over medium heat until it thickens to a paste, then set aside to cool completely.

In a mixing bowl, combine the cooled Tangzhong with 50g of ube extract and 150ml of chilled fresh milk. Stir until well blended.

In a large mixing bowl, add the dry ingredients: 400g of bread flour, 50g of castor sugar, 1 teaspoon of salt, and 7g of dried instant yeast. Pour in the wet mixture and mix until combined. Add the egg yolk and mix again.

Transfer the dough to a floured surface and knead it for about 10 minutes until it’s smooth and elastic. If using a Thermomix, knead for 4 minutes, then add 30g of softened unsalted butter and knead for 1 more minute.

Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise in a warm place for 45-60 minutes or until it has doubled in size.

Once risen, gently deflate the dough and divide it into 2 equal portions. Shape each portion into a loaf and place them in greased loaf tins. Cover and let proof for 40 minutes.

About 15 minutes before baking, preheat your oven to 180°C (356°F).

Just before placing the loaves in the oven, spray the tops with icy cold water or brush them with an egg wash. Bake for 25-30 minutes until the loaves are golden brown.

Remove the loaves from the oven and allow them to cool completely on a wire rack for at least 1 hour before slicing.