I have been looking for new bread recipe to try out when I came across Blessed Homemaker's fav cream cheese bread recipe. I remembered she mentioned that she prefer this to Hokkaido Milky bread cause it's supposed to be softer. But my past 3 attempts proved otherwise. As I go through d recipe again, I remembered I always have problem w/d liquid ingredient because d original recipe was stated in 'grams', which is weird for liquid ingredient. So I decided to make a slight change & give it another attempt. End result – d top of d bread collapsed but it is SOFTER than Hokkaido Milky bread! Hurray!
Instead of 160g water (= 180ml), I changed it to 160ml of fresh milk instead.