Hong Kong Pai Bao ( sweet buns)

One of the most popular, typical Hong Kong sweet buns, the Pai Bao. It tastes just the same as the Asian bakeries'.  Credits to Christine's recipes !
Very fluffy and soft, moist and tasty on its own.

Ingredients
370g bread flour
65g castor sugar
5g salt
12g full cream milk powder
6g instant dry yeast
1 egg yolk
30g beaten eggs (and some extra for egg wash)
125g milk
120g tangzhong (refer here) use half of the amount for this recipe
28g condensed milk
75ml whipping cream
35g unsalted butter, softened

note: I made double batch here

I made double batch here, the ingredients above gives you 6 buns.
Roll into balls, rest 10 minutes.

roll it out , roll it back towards you, seal seams up.

                                                                           stretch it longer

I am using a 2.8 litre Pyrex dish and, a 23cm square cake tin.

Methods (bread machine) slight modification
Milk, cream, yolk, beaten egg, tangzhong goes in a jug, stir well. Pour into the machine.
Next, add in the salt, sugar, milk powder, bread flour and last, the yeast on top of everything.
Select "dough" mode, let the machine complete the kneading and fermenting job for you in 1 and 1/2 hour time.
Transfer dough to your floured work surface, punch down air, roll into a ball, let it rest for 10 minutes.
Divide into 6 equal portions ( for mine, I had 12 portions for double batch). Roll into balls for each, let it rest for 10 minutes again.
Roll into slightly oval shape each, roll it back towards you, seal seams up. Stretch it longer.
Lay them sitting close to each other, on well-greased trays or with parchment paper.
Let it rise for an hour or until, it doubles it's size.
Brush with egg wash, bake at preheated oven of 180C for 25 to 30 minutes, or until it turns brown.
Remove from the oven, transfer onto a wire rack to let cool completely.