Activate the yeast

• Whisk the lukewarm milk with the sugar and instant dry yeast in a mixing bowl.
• Let it stand until foamy.

Make the dough

• Add the egg, bread flour and salt, then mix into a shaggy dough.
• Knead until the dough comes together.

Knead in the butter

• Add the softened butter and knead until the dough is smooth, elastic and passes the windowpane test.

First rise

• Cover the bowl and let the dough rise in a warm spot until doubled in size.

Cook the chicken floss

• Heat the shredded boiled chicken in a frying pan with the oyster sauce, soy sauce and brown sugar.
• Cook, stirring, until the liquid is absorbed and the chicken is dry and fluffy.
• Let it cool, then shred finely.

Mix the creamy topping

• Stir the mayonnaise and condensed milk together until smooth.

Shape the buns

• Punch down the dough and divide it into 12 equal pieces of about 65 g.
• Roll each piece into a smooth ball and place on a lined baking tray.
• Cover and let them proof until puffy.

Bake

• Brush the buns lightly with the creamy topping.
• Bake in a preheated oven at 180 °C until the tops are golden brown.

Finish the buns

• Brush the warm buns with more of the creamy topping.
• Spread mayonnaise over the tops and press on the chicken floss.
• Serve warm or at room temperature.