Hokkaido Wholemeal Bread (Tangzhong Method)

Tangzhong :
50g plain flour
250ml water 

Wholemeal bread :
250g white bread flour
250g wholemeal flour
 8g milk powder
77g caster sugar
1.5tsp salt, 
2 tsp instant yeast, 
1.5 whisked egg, 
43g whipping cream, 
43g milk,
165g tangzhong dough starter,
44g unsalted butter (put later after dough ball formed)

Bread maker goes function Dough (20mins) x2, rest machine
Swipe function Sweet mode , light crush, 1.5 bls bread. Stop 10 mins before ending.