Step 1

In a saucepan over medium heat, cook 25g of bread flour and 125g of milk, stirring continuously until the mixture thickens into a pudding-like consistency. Transfer to a bowl and let cool completely.

Step 2

In the bowl of a stand mixer, combine the heavy cream, milk, egg, sugar, cake flour, bread flour, cooled tangzhong, yeast, and salt. Knead on medium speed for 12-15 minutes until the dough is smooth and elastic. Cover the bowl and let the dough proof in a warm place for 60-90 minutes, or until it has doubled in size.

Step 3

Heat a pan over medium heat and lightly fry the hot dogs until slightly browned. Transfer to a wire rack or paper towel-lined plate to cool.

Step 4

Punch down the dough and knead for another 5 minutes. Divide the dough into 12 equal pieces. Roll each piece into a 10-12 inch rope on a lightly floured work surface and wrap it around the hot dog in a spiral pattern, ensuring the ends are tucked underneath so they don't unravel during baking. Place the wrapped hot dogs on a baking sheet lined with parchment paper, cover, and proof for another 30-45 minutes.

Step 5

Preheat the oven to 175°C (350°F). Prepare the egg wash by whisking 1 egg with 1 egg yolk, then brush it over the proofed buns. Lightly garnish with dried parsley. Bake for 20-24 minutes, or until golden brown.

Step 6

Mix 1 tbsp sugar with 1 tbsp of water and simmer on low-medium heat just until the sugar dissolves to create a simple syrup. Immediately after baking, while the buns are still hot from the oven, brush the buns with the syrup for a beautiful shine and slight sweetness. This also helps keep the bread moist on days 2/3.