Taiwanese Pork Floss Buns

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1. 1 Step 1: Mix the dry ingredientsPut the plain flour, cake flour, sugar, yeast and salt in a bowl and stir. Keep the salt and yeast on opposite sides, each covered with some flour first.
2. 2 Step 2: Add liquids and restAdd the egg and cold milk (about 120 g to start) and mix until no dry flour is left. Cover with cling wrap and let it rest so the gluten starts forming by itself.
   Rest 15–20 min
3. 3 Step 3: Knead in the butterAdd the softened butter and knead by pressing and stretching the dough, like washing clothes by hand, until the butter is fully absorbed. Easy method — knead 3 minutes, rest 3 minutes, knead 3 minutes. Stop when a small piece stretches into a thin film and the dough is smooth and as soft as an earlobe.
   Knead 3 min rest 3 min knead 3 min
4. 4 Step 4: First proveShape the dough into a ball, cover with cling wrap and leave somewhere warm (about 28–30°C, or in a switched-off oven with a cup of hot water). It is ready when it has doubled and a floured finger poked in deep (about 2 cm) leaves a hole that doesn't spring back or collapse.
   Prove 50–60 min
5. 5 Step 5: Divide and restGently pat out the big air bubbles and divide into 6 equal pieces (about 75–80 g each). Roll into balls, cover with cling wrap and rest at room temperature.
   Rest 15–20 min
6. 6 Step 6: ShapeRoll each piece into a long oval, roll it up from the top, pinch the seam closed and shape it into an olive shape (full in the middle, slightly pointed at the ends). Place on a baking tray.
7. 7 Step 7: Second proveLeave somewhere warm and humid (put a cup of boiling water in the oven). The buns are ready when they are 1.5–2 times the size, spring back slowly when pressed, and feel light and fluffy like marshmallows.
   Prove 40–50 min
8. 8 Step 8: Brush and bakePreheat a fan-forced oven to 160°C. Remove the cling wrap, brush the tops very lightly with the saved egg (sprinkle with white sesame seeds if you like) and bake until golden. Move to a wire rack to cool completely.
   Bake 12–14 min
9. 9 Step 9: Add the pork flossWhen the buns are completely cool, cut a deep slit down the middle of the top (about 2/3 deep, not all the way through). Pipe mayonnaise into the slit, spread a thick layer over the top and sides, then press into a plate of pork floss until fully coated. Enjoy!