Step 1 ROUX- Make the tangzhong roux. Whisk the 14g/0.5oz flour and water in a small saucepan and heat gently on low until it reaches 65C/149F. Gradually whisk in the milk in a steady stream and then whisk in the salt.

Step 2 LOW SPEED - Place the bread flour, sugar and yeast in a large mixer bowl and whisk together. Pour in the roux and mix with a spatula until it become shaggy textured. Knead this dough on low speed for 1 minute until the dough starts to come together.

Step 3 MEDIUM SPEED - Drop the butter in, one piece at a time while the mixer is going. Increase speed to medium (4 out of 10) to work that gluten and knead for 14-17 minutes. Make sure to reposition the dough so that all of the dough is evenly kneaded.

Step 4 BULK RISE - The dough will be ready when you can easily stretch it apart with your fingers and it doesn't break (the window pane effect). Shape into a ball and place back in a large greased bowl (I use the mixer bowl). Allow to rise in a warm place (I like to place it in another bowl of hot water, changing the water twice).

Step 5 BUTTER - Take the block of cold butter and cut into 8 even pieces. Place in the fridge until needed.

Step 6 SHAPE - Divide the dough into 8 pieces of 75g/2.6ozs each (the total dough will weigh around 600g/1.3lbs). Shape into balls, cover with cling film and allow to rise for 20 minutes. Then shape them into a carrot shape by rolling it into a log but concentrate on rolling one end thinner. Cover with cling film and allow to rise for 20 minutes.

Step 7 ROLLING - Take a small rolling pin and roll out the fatter end away from you. Then holding the narrow end, pull it towards you while rolling it out. You want it to be around 10cms/4inch wide at the widest point and around 40cm/15inches long. Optional: take a pizza cutter and cut straight edges, just trimming off as little as possible.

Step 8 RISE - Line a large tray with parchment. Take a piece of butter and place on the wider end and roll up the dough towards you. Place on the parchment and repeat with the other dough pieces and butter. Allow to rise again for 1 hour in a warm spot. Tip: you can place this in the cold oven but place a pan of hot water in the oven which will make the oven warmer. The buns are ready when they are puffy.

Step 9 BAKE - Preheat oven to 190C/374F fan forced or 210C/410F and place a tray with 1 inch of water in it on the base of the oven. Spray each bun 20 times with water spray and sprinkle with flaked salt. Bake for 19 minutes turning around in the oven after 15 minutes. Allow to cool for 10 minutes and then devour!