Add bread flour, milk powder, eggs, whipping cream, milk, sugar, salt, and yeast into the mixing bowl. Knead on low speed for about 1 minute until everything comes together into a rough dough.

If kneading by hand, mix until no dry flour remains, then knead using a rubbing and folding motion for 15–20 minutes.

Add the softened butter and continue kneading. With a stand mixer, knead on higher speed for about 10 minutes until the dough becomes smooth, elastic, and can stretch into a thin membrane without tearing (windowpane stage).

For hand kneading, continue folding and kneading for an additional 10–15 minutes until the dough reaches the same elastic stage.

Cover the dough tightly and let it ferment in a warm environment (28–30°C / 82–86°F) until doubled in size, about 60–90 minutes. Press a finger lightly into the dough—if the indentation does not collapse or spring back, it's ready.

Gently press the dough to release excess gas.

Divide evenly into 6 portions (about 170 g each) and shape into balls. Cover and let rest for 20 minutes to relax the gluten, which makes shaping easier.

Roll each rested dough portion into a long oval. Gently roll toward both sides to release the air, fold the sides inward, then roll tightly from one end to form a log. Place 3 pieces into each loaf pan.

Cover and proof in a warm, humid environment (35–38°C / 95–100°F, about 70% humidity) until the dough reaches about 90% of the pan height.

Preheat the oven to 160°C (320°F) top heat and 220°C (430°F) bottom heat. If your oven doesn't allow separate control, set it to 190°C (375°F).

Bake on the middle rack for 28 minutes, until golden brown and springy to the touch. Remove immediately, invert onto a cooling rack, and let cool completely before slicing.