First prepare the mixture tangzhong - water and flour are mixed in a pot and stir so that no lumps. Put it on low heat, stirring constantly, after a few minutes the mixture begins to thicken. Continue stirring for a few minutes until a smooth thick mixture by lifting the spoon to form a soft tips - see picture 1. The mixture is placed in the refrigerator to cool and can be kept in the refrigerator 1-2 days before using. For the dough in a bowl put 2/3 cup flour. In flour put the yeast, sugar and salt, mix well. The milk is heated together with the butter over low heat - the butter should be melted, but the liquid should not be hot, just warm (try the finger and if gets hot let it cool down for a while). In the bowl with the flour mixture put tangzhong, warm milk and stir with a spoon. Add a little flour, initially stir with a spoon, then out of the top and soft dough is kneaded. Messi 5-6 minutes to become shiny and elastic, then put in a bowl, cover with a damp cloth and allow to rise until doubled in volume. The risen dough out on floured countertop , mixed for one minute to fall, and then spread on a sheet with a size of about 30-50 cm. The sheet is smeared all with a thin layer of cream or fuzzy with little water or milk cream cheese (1 tbsp is should be enough - just enough to be able to bake more easily). Sprinkle with cheese and bacon evenly and tightly wound on a roll. With a sharp knife cut the roll into slices with a thickness of 3-4 cm. Arrange lying in the tray (at me all gathered in the tray from the oven). Leave to rise and bake in a preheated 180C degrees oven until golden brown. * 1 cup = 250 ml