Tangzong and milk cream breads

I have read a lot about this method as a way of baking really soft yet elastic Japanese bread. It's often used in HK bread, with the most famous being Christine whose posts and methods are cited by many bloggers.

Original tangzong from Christine (uses 1/3 cup of bread flour to yield 240g of tangzong roux): http://en.christinesrecipes.com/2010/03/japanese-style-bacon-and-cheese-bread.html
: This amount of tangzong makes 4 loaves of bread, or 3 loaves and 5 sausage rolls

Best picture of what the tangzong should look like when it's ready at 65 C without a need for a thermometer: http://www.nisahomey.com/2011/08/bread-tangzhong-methodstep-by-step.html

Christine (and bloggers) usually advocate making more roux and then keeping the remainder in the fridge. It can last a few days if clingfilm is placed directly on top so that a skin doesn't form. Once it turns grey, it must be thrown away.

My reluctance to use this method is that it is really messy, and worse if it's combined with brioche method ie adding the butter afterwards. I don't have a breadmaker or KitchenAid, so the thought of kneading everything by hand just fills me with dread. But maybe one day I'll attempt this with my food processor.

Update
Here is a side by side comparison of recipes that use tangzong and new improvement of heavy cream or whipped cream which apparently is easier and produces a softer bun!

1) Christine's sausage rolls: http://en.christinesrecipes.com/2010/03/hong-kong-style-sausage-rolls.html
- makes 4 to 6 rolls using 350g bread flour
- main ingredients of tangzong, bread flour, milk, milk powder, butter

2) Christine's Hokkaido milk toast: http://en.christinesrecipes.com/2010/10/hokkaido-milk-toast-japanese-style.html
- makes 2 loafs from 540g bread flour
- main ingredient of tangzong, bread flour, whipping cream, milk, milk powder, butter

3) Curious Nut's Hokkaido milk bread: http://www.curiousnut.com/hokkaido-milk-bread/
- makes 1 loaf using 12.1 oz (343g or slightly more than 1½ C flour)
- main ingredients of tangzong, bread flour, milk (can include heavy cream), butter
- states proportions of tangzong: tangzong makes up is 5-12% of total flour in the recipe. More tangzong means sticker but softer bun. Liquid for tangzong must be 5X the flour for tangzong.

4) China Sichuan baked cha siu bun: http://www.chinasichuanfood.com/char-siu-bao-baked-buns-recipe/
- makes 8 to 12 buns using total nearly 300g flours
- main ingredients of tangzong, bread flour, cake flour, milk, butter

5) Wok of Life cha siu bun: http://thewoksoflife.com/2014/02/chinese-bbq-pork-buns-cha-siu-bao/
- makes 16 buns using 5C bread flour
- main ingredients of tangzong, bread flour, milk, butter

6) Wok of Life hot dog bun: http://thewoksoflife.com/2015/03/chinese-hot-dog-buns/
- improvement on cha siu bao recipe. Supposed to be easier and produces a soften bun.
- makes 12 buns using total 4C flour
- main ingredients of heavy cream, bread flour, cake flour, milk. No butter.

7) Rice n Flour's Hokkaido milk bread
- makes 2 loafs using total 600g or 4½C of flours
- main ingredients of bread flour, cake flour, milk, milk powder, whipping cream. No tangzong.

General converter for dry ingredients: 1 C = 16 tbsp = 8 oz = 227g = 3 big or 4 small buns/rolls