Here's how to make the best chewy and moist milk bread using the tangzhong method. First, make a tangzhong by heating bread flour and water, then add butter and mix until smooth. Next, add the tangzhong and milk to a mixture of bread flour, sugar, salt, and yeast, and knead by hand, slamming the dough down until it's no longer sticky. Allow the dough to double in size during the first fermentation, then deflate it, divide it into 20 equal portions, roll them into balls, and let them rest. Roll out the dough thinly and shape it into a crescent shape, then place it in a mold and allow it to rise for the second time. After rising, brush with milk and bake in a 180°C oven for 20 minutes. Spread butter on top while still hot, and you'll have delicious milk bread that you wouldn't believe you could make at home.