I like to use Christine's recipe for Tangzhong bread because it is soft and fluffy. I always double up the recipe because it is always not enough for the family and they will be fighting
Ingredients:
350 gm bread flour (2 1/2 C)
55 gm caster sugar (3Tbsp + 2tsp)
5 gm salt (1tsp)
56 gm egg (1 large egg)
7 gm milk powder (1Tbsp + 1tsp to increase fragrance, optional)
125 ml milk (1/2C)
120 gm tangzhong
5 to 6 gm instant yeast (2tsp)
30 gm soften butter (room temp)
(I use cowhead melt in toast cheedar)
Tangzhong Method:
http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html?m=1#.UIfPU2_MhRE
Post link: https://www.facebook.com/#!/groups/singaporehomecooks/permalink/676999422369137/