Step 1

This recipe yields 20 buns, you can always half the recipe if you don't want to make that many

Step 2

Place all ingredients for the dough in a mixing bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed for about 2 minutes, then increase speed by one notch to medium and knead for about 10 minutes. The dough should leave the sides of the bowl. Stop the kneading. The dough will be very soft and just slightly sticky and if you stretch it thin, it won't break. It has reached a windowpane stage. If not, knead just a bit longer

Step 3

Place the dough in an oiled bowl. Cover and let it proof at a warm place until it is doubled in size. It may take 1 to 1 1/2 hours or longer depending on how warm your place is

Step 4

Mix all the ingredients for filling until it's well-combined and creamy. Cover and chill in the fridge for 30 minutes

Step 5

Then divide the filling into 20 portions and roll them into oval shape

Step 6

Once the dough has doubled in size and when you gently press on it, it never bounces back, the dough is done proofing. Lightly dust your work surface with a little bit of flour. Get the dough out and punch the air out on the dough to flatten. Divide the dough into 20 equal pieces. Keep them covered and work with one dough at a time

Step 7

Get one dough and flatten into a long oval. Place the filling on top and gather the side to enclose and pinch to seal tightly so the filling won't leake out butter during baking. Shape the dough into oval shape and place on a large baking sheets lined with parchment paper. You will need two baking sheets. Cover them with a clean cloth and let them rise again until about double in size. When you press on the dough gently, it will gradually bounce back

Step 8

Preheat oven at 350 F (180 C) for a conventional oven. For a convection oven, please lower temperature by about 20 degrees. Position racks 3rd from top and 3rd from the bottom. Beat one egg with one tablespoon of water and set aside. Mix all ingredients for topping and transfer to a piping bag

Step 9

Brush the top of the buns with egg wash. Pipe two stripes of topping near the end of the buns and sprinkle with some white sesame seeds

Step 10

Place the pans on position racks and bake for 10 minutes then rotate the pans top to bottom, front to back then bake for another 8-10 minutes or until golden brown

Step 11

Remove from the oven and then transfer to a cooling rack to let them cool down completely