Learn how to make Pork Floss Milk Buns! Soft and fluffy Japanese milk bread is stuffed and topped with pork floss (also called "Rousong" or "Pork Sung") and a kewpie mayo sauce. The Tangzhong technique not only makes the bread more moist, but makes it keep at room temperature for a longer time. Perfect for breakfast or a snack! Enjoy! RECIPE: https://www.cookingwithkurt.com/recipes/pork-floss-buns New video every 1st and 15th of the month. SUBSCRIBE so you don't miss it! SUBSCRIBE ► https://www.youtube.com/user/CookingwithKurt/?sub_confirmation=1 Share pictures and follow us on - Facebook: https://www.facebook.com/CookingwithKurt Instagram: https://www.instagram.com/cooking_with_kurt TikTok: https://www.tiktok.com/@cookingwithkurt Twitter: https://twitter.com/cookingwkurt Recipe makes 10 Pork Floss Buns Ingredients: Tangzhong (starter): 1/4 cup water [60 mL] 1/4 cup whole milk [60 mL] 3 tbsp bread flour [22.5 g] Dough: 1 large egg [50 g] 4 tbsp unsalted butter [56.8 g] 1/2 cup whole milk [120 mL] 1 tbsp + 3 tbsp granulated sugar [12.5 g + 37.5 g] 2 1/4 tsp active dry yeast [7 g] 2 1/2 cups bread flour [300 g] 2 tbsp nonfat powdered milk [16 g] 1 tsp salt [5.7 g] Egg wash: 1 large egg [50 g] 1 tbsp water [15 mL] Filling and Topping: about 2 cups pork floss 1/3 cup kewpie mayonnaise [80 mL] 2 tbsp sweetened condensed milk [30 mL]