I have had great success with this tangzhong starter, breads really turn out soft and fluffy. The results are so good the bread never lasts more than 2 days.

The first time I did this I used the Thermomix to make the starter at 70 degrees, however, it took way too long and I found it difficult to guage when it was ready. Now I make it on the stove, and it takes just 2-3 minutes.

For the dough, I kneaded for 15 miutes on the thermomix the first time, but subsequently I found that I could get just as good results with 10 minutes of kneading. I find that the longer the kneading in the Thermomix, the warmer and stickier the dough. Now, I knead all ingredients except the butter for 8 minutes, then add in the butter and knead another 2 minutes. I add the butter cold from the fridge as that helps cool the dough slightly and seems to give me a less sticky dough. Leaving the butter out in the initial kneading allows the gluten to develop better as fat interferes with gluten developent.