If you've chilled your tangzhong, ensure to return it at room temperature first before using.
Add all ingredients (except butter) into breadmaker; first the wet ingredients (egg, milk, cream, tangzhong), then followed by the dry ingredients (sugar, salt, flour, milk powder, yeast).
Select "dough" mode and let knead until all ingredients come together, add in the butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker should take approximately 30 minutes.
Let the dough complete the 1st round of proofing, about 40-60 minutes, best temperature for proofing is 28°C, until double in size, either in the breadmaker or you may remove it onto your pastry mat, shape into a ball and cover loosely with cling wrap/damp towel.
Punch and deflate dough, then if you haven't already removed dough from bowl, you may do so now and divide into 3 equal portions. Knead into balls and let rest for 15 minutes at room temperature.
To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.
Arrange dough logs, seam side down in a bread loaf tin (I am using a 450g Pullman Loaf Tin 8x4x4") and let proof for approx 40 minutes until dough fills up 80% of the tin. Ideally, the best temperature for 2nd round proofing is at least 30°C to 38°C. On days when it's cold, you can heat up a cup of water in the microwave for 40-60 seconds then proceed to leave your dough inside the microwave to rise. During last 15 minutes, preheat oven to 180°C.
Brush the remaining whisked egg on the surface of the bread and bake for 25-30 minutes at 180°C until golden brown. Remove milk bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving.