40g (4 tbsp) bread flour

255mL / 255g (1 cup + 1 tbsp) milk

56g (4 tbsp) unsalted butter

1 egg

50g (4 tbsp) sugar

14g (2 tbsp) milk powder (optional)

6g (1 tsp) fine sea salt / table salt

350g (2-½ cups) bread flour

8g (1 packet / 2 tsp) instant yeast

1 lb (454g) pork shoulder (butt) OR skinless boneless chicken thighs

¼ tsp baking soda

1 tbsp (15g) water

½ tsp (3g) fine sea salt / table salt

1 tbsp (10g) cornstarch

1 tbsp (13g) neutral oil

5-6 large dried shiitake mushrooms

1 lb (454g) fresh mushrooms (shiitake, cremini, portobello)

½ tsp (3g) fine sea salt / table salt

1 tbsp (13g) neutral oil

3 tbsp (60g) honey

1 tbsp (20g) hoisin

¼ tsp Chinese five spice

⅛ tsp white pepper

2 cloves garlic, finely minced

¼ tsp sesame oil

1 tbsp (15g) Shaoxing cooking wine (optional: if not using, add 1-½ tsp soy sauce)

1 tbsp (15g) light soy sauce

½ tsp dark soy sauce

15g (1-½ tbsp) cornstarch

15g (1-½ tbsp) potato starch (optional, sub: cornstarch)

50g (50mL) water

20g (1 tbsp) honey

1 tbsp (15g) light soy sauce

1 tsp (4g) sesame oil

20g (1 tbsp) hoisin

⅛ tsp white pepper

¼ tsp Chinese five spice

½ tsp chicken bouillon powder (sub: ¼ tsp MSG or ¼ tsp salt)

¼ tsp dark soy sauce

150mL (150g) water / mushroom broth

½ medium onion, finely diced (~100g)

1” (15g) ginger, finely minced (~1 tbsp minced)

2 tbsp (26g) neutral oil (½ for cooking onions, ½ for adding after)

1 egg

Splash of cream or milk

Sesame seeds for garnish (optional)