For the Tangzhong

1. Cook the milk and the flour in a saucepan over low heat for around 2 to 3 minutes, keep whisking, or until it turns into a paste.
2. Transfer the paste into a small bowl and let it cool to warm before using.

For the Buns

1. Place 10 g caster sugar and the yeast into the warm milk. Stir and mix them well. Cover with a small towel for around 5 minutes or until foamy.
2. Add flour, salt and 40 g caster sugar into the mixing bowl of a stand mixer. Begin to mix by hand, using a spatula. Mix thoroughly and gradually create a well in the centre of the mix. Pour in the egg, bloomed yeast mixture and warm Tangzhong.
3. Attach a dough hook and start kneading the mixture at low speed until everything comes together. Gradually add the softened butter, a little at a time.
4. When all the butter is incorporated, turn the mixer to medium speed. Continue to knead for 3 to 5 minutes or until it passes the windowpane test. This involves taking a small piece of dough and gently stretching it until it is thin enough to see light through it, without it tearing.
5. Transfer the dough to an oiled bowl and cover it with cling film. Place it in a warm place for the first proof until it doubles in size. It takes between 1 and 2 hours.
6. Remove the cling film, sprinkle some flour on top of the proofed dough. Knock out the air and transfer it to a lightly floured surface. Knead the dough for around 2 to 3 minutes and shape into a smooth ball.
7. Divide the dough into 12 equal pieces using a kitchen scale, around 58 g each.
8. Shape each dough into a ball. Start by pulling the sides down toward the bottom to create a smooth surface. Then pinch the seam to seal it securely. Place the dough on the surface and use your palm as a gentle guide to gradually shape a smooth ball.
9. Place the shaped balls of dough on a lined baking tray.
10. Cover with a tea towel and leave them on the countertop for the 2nd proof until they’ve almost doubled in size (around 90 minutes).

For the Topping

1. Whisk the egg and set aside.
2. Cream the butter and the sugar in a mixing bowl, start with a spatula, then mix with a hand held mixer until pale and fluffy.
3. Continue to mix and add in the beaten egg, in two batches, until they are well combined.
4. Add the vanilla extract and mix well.
5. Sift the flour, baking soda and salt into the mixture, pushing through with a spatula.
6. When everything is well combined, transfer onto a lightly floured surface. Push the dough together using your hands and gradually pat it into a flat shape (a rough disc is easiest to divide).
7. Divide into 12 equal pieces, using a kitchen scale, around 40 g each.
8. Roll each piece into a ball and flatten by hand. Roll into a 3-inch round disc and nudge the edges to create a circle. It doesn’t need to be perfect.
9. Continue to shape the rest of the pieces.

Prepare and apply the topping

1. Separate the egg, whisk the whites and yolks separately. The white is for securing the toppings while the yolks will be for an egg washed finish.
2. Preheat the oven to 180°C / 355°F.
3. Brush a thin layer of egg white on top of the bun. Carefully lift up a shaped topping and place it on top of the bun. Gently press it down and seal the edges.
4. Repeat for the rest of the toppings.

Bake the buns

1. To create a golden brown finish, egg wash the toppings by brushing on a thin layer of the beaten egg yolks.
2. Bake the buns in a preheated oven for about 18 to 20 minutes or until golden brown.
3. Transfer to a wire rack to cool down for around 5 minutes.
4. Serve warm or enhance by slicing open and adding a generous chunk of cold butter – absolutely delicious!