1️⃣ Make the tangzhong: In a small saucepan, whisk together 3 tbsp bread flour, ½ cup water, and ½ cup milk. Cook over medium heat, stirring constantly, until it thickens into a smooth paste. Remove from heat and let cool to room temperature.

2️⃣ Prepare the dough: In a large mixing bowl, combine the cooled tangzhong, 2½ cups bread flour, 3 tbsp sugar, 2 tsp instant yeast, 1 tsp salt, ½ cup warm milk, 1 egg, and 2 tbsp sweetened condensed milk (if using). Mix until a rough dough forms.

3️⃣ Knead: Knead the dough by hand or mixer for about 10 minutes until it becomes smooth and elastic.

4️⃣ Incorporate butter: Add the softened butter and knead for another 10–15 minutes until fully incorporated and the dough passes the windowpane test.

5️⃣ First rise: Transfer the dough to a greased bowl. Cover and let it rise in a warm place for 1–2 hours, or until doubled in size.

6️⃣ Shape the dough: Punch down the dough and divide into 3 equal parts. Shape each into a ball, cover, and rest for 15 minutes.

7️⃣ Roll and shape: Roll out each ball into an oval, fold the sides inward, then roll into a tight log. Place all 3 logs seam-side down into a greased loaf pan.

8️⃣ Second rise: Cover and let the dough rise again for 45–60 minutes, or until puffy and nearly doubled in size.

9️⃣ Bake: Preheat the oven to 350°F (175°C). Bake for 30–35 minutes or until the top is golden brown and the loaf sounds hollow when tapped.

🔟 Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.