Shokupan

Whisk togther over medium heat until formed into a pudding. Set aside until cooled to 115°F.

Whisk together and set aside.

Heat the milk and butter to 115°F in a saucepan, then add the yeast. Set aside for 5 minutes to allow the yeast to activate.

Place 4 cups of the flour mixture in a mixing bowl. Create a hollow space in the center, and add the pudding and the yeast mixture. Mix on slow speed until a dough ball forms. Add more flour mixture as needed 1 tbsp at a time until the dough is smooth and satiny. Knead gently a few times, just enough to form a ball. Lightly grease a fresh bowl with butter as well as the dough ball. Place the dough in the bowl, cover with a damp towel, and allow to rise in a warm location until doubled in size (about an hour).

Punch down the dough and divide into two equal pieces. Roll each into a 9" log and place in a 9"⨉5" loaf pan. Cover each pan with a damp towel, and allow to rise in a warm place until doubled in size (about a hour).

Whisk the egg white with the water and brush gently onto both loavess. Bake at 350°F on convection until the tops of the loaves are brown, and the internal temperature has reached 200°F (about 35–40 minutes).

Allow the loaves to cool for 10 minutes, and then very gently remove them from the pans. Allow to cool to room temperature on a wire rack before cutting.