Combine the ingredients for the Tangzhoug in a pan over medium high heat. It will begin to thicken quickly and create a paste. After 2 minutes, remove the pan from the heat and allow to cool.

Add the yeast to the warm milk and allow to sit for 6 minutes.

Add the remaining ingredients apart from the butter, along with the tangzhoug to the bowl of a stand mixer. Mix for 2 minutes.

Add the butter slowly and knead for 10 - 12 minutes until the dough is pulling away from the sides of the bowl and making a slapping sound and the dough looks smooth.

Place a damp kitchen towel directly over the bowl and allow it to rest until it has doubled in size. Around 1.5 - 2 hours.

Shape the buns. Punch the dough down, and place on a lightly floured work surface. Cut into 6 - 12 portions. (Weighing them helps - Mine were around 108g each for 6 large buns).

To shape, gently flatten each piece of dough like a pancake.Pull up each side pinching it together in the center. Repeat until the ball is sealed. Then cup your hand over the ball and gently move in circular motions keeping contact with the surface, until smooth. Place seam side down on a lined tray.

The dough will need to rise again. This time for around 1 - 1.5 hours.

Whisk milk and egg to gather and brush buns with Egg Wash (You can add sesame seeds if you like).

Preheat your oven to GM 5, 190 C for 20 minutes before baking. Bake for about 16-18 minutes or until golden brown. Brush with melted butter.

Transfer to a wire rack to cool completely.