Pork floss bun

This bread is using "tang zhong" method. The result was it is soft ... taste great! Close to the store bought bread .. so far, this is the most successful bread that i have ever made. The most precious thing is the bread can stay soft up to 3 days without refrigerator/freeze. It means a lot to me because i really do not like to freeze the bread and re-bake it for serving!!!

Recipe is as below. I did not make white bread but i modify it to the shape that i wanted.

Water Roux (Tang Zhong) Method
Adapted from The 65 C Bread Doctor, by Yvonne Chen
Note: The starter can be kept in the refrigerator for 3 days

Water roux starter
Bread flour and water in a 1:5 ratio
In a microwaveable bowl, mix the bread flour and water. Put in microwave and cook for 30 seconds. Then take it out and stir. Repeat the steps until the bread flour and water become thicken and it should leave a trail if you draw a line through it. Set aside to allow it to cool to room temperature before using.  Store leftover starter in the fridge for up to 3 days.  Discard when it turns gray in colour.

For the bread
Note:  The following recipe yields 2 loaves of bread or approximately 12 buns depending on the type of buns you’re making.
144 g water roux starter (recipe above)
540 g bread flour (for bread flour substitute, see here)
86 g granulated white sugar
8 g salt
11 g instant dried yeast
86 g eggs (approximately 2 eggs)
59 g whipping cream (or substitute with milk)
65 g milk
49 g unsalted butter, softened at room temperature
1 egg, whisked for egg wash

Procedure

1. In a large bowl, mix together the bread flour, sugar, salt, and instant dried yeast. 
2. Then mix in the eggs, cream, milk, and water roux starter.  Form it into a ball and transfer it to a generously floured surface.  Knead in the butter. 
3. The dough will be sticky and the kneading process takes a bit of time, but you could use a bread machine instead of kneading it by hand. 
4.  Knead the dough until it passes the windowpane test (ie. stretch the dough out thinly and when you poke your finger through it, you should be left with a perfect circular hole as opposed to randomly torn dough). 
5. Place the dough in a lightly oiled bowl, cover it with a tea towel, and allow it to rest at room temperature until it doubles in size, 40 minutes to 1 hour.
6.  Separate the dough into the number of pieces that you need (ie. divide it in half if you are making 2 loaves of bread or form it into 12 separate balls if you are making 12 buns) and allow it to rise for 15 minutes, covered loosely with a damp tea towel at room temperature.
7. Then shape the bread as desired and place it onto baking sheets or into loaf pans as applicable.
8.   Cover loosely with a damp tea towel and allow to rise until doubled in size, about 1 hour at room temperature.
9. Preheat the oven to 350 F. 
10. Brush the surface of the dough with a thin layer of the egg wash and bake the bread until golden on the outside and just cooked through (approximately 30 minutes for loaves of bread). 
11. Remove from the loaf pan or baking sheet and allow to cool on a wire rack.