Mix the flour, water, and milk very well in a saucepan. You shouldn't see lumps.

Start heating the mixture at medium heat and stir continuously until it thickens and turns into a paste. 

Once ready, cover it with a plastic wrap and refrigerate it until you need it. You can make the tangzhong the day before.

Mix the soy milk at room temperature with 1 tsp of the total sugar and the yeast and stir until everything dissolves. Wait until it's foamy.

In a separate bowl sift the flour and the salt

When the yeast is active add the sugar and the tangzhong and mix it very well

Add the coconut milk to the liquid mixture and stir well

Mix 25 g of water and 25 g of olive oil and stir until you get a whit-ish yellow-ish viscous liquid

Add the wet ingredients to the flour.

Add the oil/water emulsion

Mix until you don't see dry flour particles.

Let the dough rest 20-30 mins to allow the flour to absorb moisture.

Knead the dough very well until you can stretch it into a thin layer without tearing apart. It shouldn't be very sticky

Let the dough rest until it doubles in size

Divide the dough into two parts of equal weight. 

Divide one of the parts into four equal pieces, shape them into a small ball and let them rest for 5 minutes. 

Take one of the pieces, flatten it with your hand into an oval and with a rolling pin stretch the oval into a larger one. The narrow side should be as wide as the narrow side of your baking pan.

Roll the piece of dough into a log and place it in a lightly oiled baking pan.

Do the same for the other 3 pieces. 

Preheat your oven at 340F 

Let the dough rise until it's puffy. It might take up to 1h or 1h30mins

Bake the loaves until they're a nice brown color. If you think the inside is not ready and the dough is starting to get too dark cover it with a piece of aluminum foil.