It's this one:
http://en.christinesrecipes.com/2010...ese-style.html

I follow the blogger's suggestion of having the bread maker knead through a cycle to then reset the machine and have it go through the cycle again.

Also, I make the yudane/tangzhong with just full fat milk and flour - makes a stiffer tangzhong than with flour and water.
I've substituted the 86grams of caster sugar with 60gms of honey with good results. My next experiment will be substitute the sugar with condensed milk, especially as I can't get hold of milk essence or full fat milk powder. (I think I can get away with substituting more liquid ingredients as the tangzhong made with milk is less runny than the flour+water roux)

Yesterday I made the bread with just the all milk tangzhong modification and then brushed caramel onto the dough each time I folded it before rolling it all up. I ended up with a milky bread which only rose a very little less than the other batch I made without the caramel. As a result we had a bread with very pretty caramel swirls inside. (caramel was made by melting sugar and adding milk and a touch of butter once golden to then reduce a little). It was a big hit with my family.
I'd never say that this recipe yielded Hokkaido milk breads as good as these:
http://mont-thabor.jp/pan/pan00.html
But it is better than most of the milk breads from Japanese bakeries.