20g Bread flour
Flour Main Dough
180g Bread Flour
60g All Purpose Flour
3g Instant Yeast
25g Unsalted Butter(Softened to Room Temperature)
Mix water and bread flour for Tangzhong in a small sauce pan and cook with medium heat. Stir constantly until it becomes thick paste like, turn the heat off, let cool.
Add everything for flour main dough except butter to the stand mixer and mix at speed 4 for about 7-8 minutes.
Add butter to the mixer and continue to mix at the same speed for 20 minutes.
Take the dough out and fold it into a ball then leave it inside the mixing bowl. Use a piece of plastic wrap the cover the bowl and leave it for one hour or until twice in size.
Take the dough out and knead for a few times to let the air out, cut the dough evenly to 6-8 pieces.
Wrap some roast pork inside and seal it, then use your hands to roll it to a round ball shape.
Turn the oven light on and leave all the finished products inside the oven for another hour.
Brush a little bit of egg wash on the buns, add a little bit of sesame seeds.
Bake the buns inside the preheated oven(355F) for about 23 minutes.
Here are the links for the roast pork and the roast pork for the buns: