1. In a large mixing bowl, add bread flour, powdered milk, sugar, salt, yeast, and egg together. Using an electric mixer with dough hook attachment, mix the ingredients together. While mixing, gradually add milk into the mixture, and knead until a dough is formed (about 8-10 minutes). You may need to stop a few times to scrape the dough off the bowl and hook.
2. Add soft butter, and continue kneading until the dough is smooth and elastic (this will take another 8-10 minutes). You can add a little more bread flour if it gets too sticky.

1st RISE

1. Transfer dough to a clean bowl and cover with plastic wrap. Let it proof in a warm place for at least an hour, until the dough rise to DOUBLE its original size. Depending on the temperature, this may take more than an hour.

2nd RISE

1. After the first proof, take the dough out and place it on a flat surface. Punch it down a few times to let the air out. Divide the dough into 8 equal parts, about 68g each. Pull and tuck each dough to form a smooth round ball with the seams facing down. Then cover them with a clean towel.
2. Let the dough proof again for another hour, or until the dough rise to at least 1.5x its original size. Again, depending on the temperature, this may take more than an hour.

3rd RISE

1. After the second proof, take each round dough and press it down again to let the air bubbles out. Pull and tuck each dough to form a smooth round oval shape this time (or round shape if you prefer that) ,with seams facing down. Place them on a baking sheets lined with parchment paper. Cover and let it rise again to at least 1.5x its original size.

Bake

1. Preheat the oven to 350°F.
2. For egg wash, beat an egg in a small bowl, and brush it on top of the dough right before baking.
3. Bake for 14-16 minutes, or until the top is golden brown. Let cool completely before adding mayo and toppings.

Toppings

1. Once the buns have cooled down, brush each bun with Kewpie mayo. Combine pork floss and furikake in a clean bowl or plate. With the mayo side facing down, gently press the buns into the floss mixture. Alternatively, you can also use a spoon and gently press the floss mixture on top of mayo, making sure that it sticks. (Add mayo and toppings right before serving)