Add bread flour in a bowl, pour the boiling water and mix well with spatula or spoon.

Cling film and place in the fridge for at least 4 hours or overnight.

Use directly from the fridge.

Put all ingredients (except butter) and including yudane dough (tear into pieces) into the bowl of a stand mixer. Mix with paddle attachment for 2 minutes or until all incorporated. Change to hook attachment and knead for another 3 minutes or until the dough comes together. Add in butter and continue kneading for another 10 - 13 minutes or until the dough comes together, become elastic, smooth and reaches window pane stage. I noticed that it is harder to achieve a very thin window pane with Yudane method dough. It could be due to the gelatinization of its starch. It is fine if your window pane is not very thin as long as you have kneaded the dough long enough. During the whole kneading process, I stopped few times to scrape down the dough from the hook to be sure it is evenly kneaded and also to prevent the motor from overheating.

Let the dough rise in a warm place for 45 to 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.

Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 8 equal portions (around 57g each)

Form each portion into a ball. Flatten the dough and roll into a flat circle. Place the mozella cheese in the centre, wrap and seal.

Place bun onto the baking pans lined with non-stick baking paper. Make sure they are about 1 ½ to 2 inches apart.

Let it rise for another 30 - 45 minutes or until 80% increase in size.

Preheat oven at 190C (top & bottom heat) or 170C (fan-forced) for 10 - 15 minutes.

Brush with egg wash and sprinkle some dried herbs.

Bake in a preheated oven for 12 - 15 minutes, or until golden brown.

Remove buns from oven and let them cool on rack.