In a mixing bowl, combine 270g bread flour and 25g skim milk powder.

In a separate bowl, mix 100g milk, 1 egg, 30g condensed milk, 30g sugar, and 3g salt.

Add the wet ingredients to the dry ingredients and mix until a dough forms.

Sprinkle 4g yeast over the dough mixture.

Knead the dough for about 10 minutes until it becomes smooth and elastic.

Soften 35g unsalted butter.

Gradually add the softened butter to the dough, kneading continuously until the butter is fully incorporated and the dough is smooth and shiny.

Place the dough in a lightly greased bowl.

Cover with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the risen dough to release any air bubbles.

Divide the dough into equal portions and shape them into balls or the desired loaf shape.

Place the shaped dough into a greased loaf pan.

Cover the shaped dough with a damp cloth or plastic wrap.

Let it rise again in a warm place for about 30-45 minutes, or until doubled in size.

Preheat your oven to 175°C (350°F).

Brush the top of the dough with a little milk or an egg wash for a glossy finish.

Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.