Prepare the Tangzhong:

• In a small saucepan, combine ½ cup water and 1 tablespoon cornstarch.

• Cook over medium heat, whisking constantly until the mixture thickens and turns into a smooth paste. Once thickened, remove from heat and let it cool to room temperature.

2. Activate the Yeast:

• In a bowl, combine ¼ cup warm water (around 110°F or 43°C) and 1 tablespoon sugar.

• Sprinkle the active dry yeast over the water and stir to dissolve. Let it sit for 5-10 minutes, or until the mixture becomes foamy.

3. Mix the Dough:

• In a large mixing bowl, combine 2 ½ cups bread flour, ½ cup all-purpose flour, ½ teaspoon salt, and the remaining ¼ cup sugar.

• Make a well in the center and add the activated yeast mixture, 2 eggs, ube extract (or ube powder), and the cooled tangzhong.

• Mix the ingredients until a dough starts to form. If the dough is too dry, add a little more milk or water, one tablespoon at a time.

4. Knead the Dough:

• Once the dough comes together, turn it out onto a floured surface.

• Knead the dough for 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment, mixing at low speed for 6-8 minutes.

5. Add the Butter:

• Gradually add the softened butter, a small piece at a time, kneading until it’s fully incorporated and the dough becomes smooth and slightly sticky.

6. First Proofing:

• Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.

• Let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.

7. Shape the Dough:

• Once the dough has risen, punch it down gently to release the air.

• Turn it out onto a lightly floured surface and divide it into 4 equal portions.

• Roll each portion into a smooth ball and then roll them out into oblong shapes.

• Stack the rolled-out dough pieces on top of each other, and then gently roll the stack into a log shape.

8. Second Proofing:

• Place the shaped dough into a greased loaf pan and cover with a damp cloth or plastic wrap.

• Let the dough proof for another 45 minutes to 1 hour, or until it has risen to the top of the pan.

9. Bake the Bread:

• Preheat your oven to 350°F (175°C).

• Bake the dough for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.

• If the bread starts to brown too quickly, you can cover it loosely with aluminum foil.

10. Cool and Serve:

• Remove the bread from the oven and let it cool in the pan for 10 minutes.

• After that, transfer it to a wire rack to cool completely before slicing.