First bloom the yeast in lukewarm water and let sit for 10-15 minutes. While yeast blooms, mix Tangzhong ingredients in a small pot and cook over low heat until a paste forms.

Add all dough ingredients except butter to a mixer or mixing bowl to mix manually. Add in more flour bit by bit if dough continues to stick to the sides.

Once dough takes shape, add in softened butter 1 tbsp at a time and knead until dough is shiny and smooth.

Cover and let dough rise for 90 minutes in a warm place.

Sprinkle a layer of flour on a flat surface. Roll out the dough into a flat rectangle.

For the Chinese style sweet mayo “hack,” mix Kewpie mayo and condensed milk. Feel free to adjust the ratio to your flavor preference.

Dice up green onions. We’ll mostly use the green parts.

Spread mayo mixture to the top half of the dough rectangle (letter paper orientation LOL). Spread most of the pork floss and green onions evenly on the mayo, saving some for topping at the end.

Fold over the dough and seal the sides. If you want to do a braided pattern, cut some strips into the dough and twist each strip, then roll the dough over. It’ll be easier to follow the video tutorial.

Place in your bread tin and cover. Let rise for another hour.

Preheat your oven to 350F. Bake at this temperature for 25-30 minutes. Take it out for a quick egg wash and sprinkle on remaining topping 2 minutes before time up.

Let cool on a rack for at least 10 minutes before slicing into the bread. Enjoy!!