Sponge dough: Adding bread flour, sugar, instant yeast, egg and cold water mix at low speed. mix the ingredients at low speed for 5 mins, until they comes to a dough, knead the dough by hand for a minute to make it more smooth. Shape the dough to a round shape, put it into a slightly oiled bowl and the ruff edges faces downwards. Proof at 82-85F in 2 hours. It'll grow 2-3 time size

Main dough: Divide it to 3-4 pieces put into mixing bowl and adding bread flour, sugar, salt, milk powder, cold water until it becomes a dough the tearing the dough and add butter. Scrapped at the edge to combined evenly and into medium speed more 6-8 minutes. Continue high speed for 3-5 minutes until dough is smooth and the bottom comes off from the mixing bowl. You can try stretch the dough to a thin film withouth breaking(tretchability of the dough can be at least three fingers wide.)

Sprink some flour on surface and using hands shaping the dough into a round shape again put it back to the proof bowl had oiled, ruff edges face downwards proof at 82-85F degree for a second time for 30-40 mins. Take out the dough and divide it into 20g pieces. After rounding, cover it with a cloth on the table and let it stand (relax in the middle) for 20-30 minutes.

After that divide the dough into exacly 20g per piece, roll each dough into a round shape, rest the dough on the work surface cover with a damped cloth for 25-30 mins.

GREEN SCALLION BREAD:Mixing well 1 scallion, 1 tsp lard / vegetable oil,1/4 tsp salt / salt,1/4 tsp white pepper / white pepper(green onion filling can only be put after the final fermentation is finished and before roasting.)

Rolling the dough into round shape, use a blade to cut a knife on the middle at surface of the dough let it rest. After brushed egg wash put scallion on top about 1tbsp

BUTTER BISCUITS FILLING:25g room temperature unsalted butter/30 g milk powder/5g shredded Coconut/10g icing sugar. Beat the butter to soft and creamy, then adding milk powder, sugar, coconut and mix and then adding 1tbsp egg. Roll the dough flat if. Adding 1-2 tbsp in middle, seal and knead into round shape. After baked spread some buttercream filling on the top, dip it in coconut powder

PORK FLOSS AND CHOCOLATE:make 6 dough slightly roll it flat and using fingers to pull the sides of the dough higher at middle,keep the middle part full and using fingers pull top at middle down but still have air in and seal the edge and slightly roll the both ends, thinner and pointer. After baked, spread the bun with buttercream, PORK FLOSS: dipping a lot of meat floss on top put some dried seaweed. CHOCOLATE: melt the chocolate and dip it into the melted chocolate sprinkle it on top it.

RED BEAN: 3tbsp red bean paste/ black sesame seed. Rolling dough flat, wrapped in red bean paste, sealed and placed face down for 5 minutes. Roll it to rectangular shape use a bread knife to slightly obliquely cut the line to expose the red bean paste, flip to downwards rolling it and bent into circle shape. After proof and brush the egg, sprinkle black sesame seeds on top

Melon Crust (Taiwanese Style):15 g unsalted butter/15g granulated sugar/9 g room temperature egg/3 g milk powder/30 g bread flour. Soften the butter, add sugar and mix add milk powder continue mixing, add room temperature egg wash in two batches finally add bread flour(bread flour results in more flaky texture), mix it with spatula until no flour left use it *directly.

Divide the dough into 10g per piece, use the main dough and then top pineapple dough on. Push the dough inward with the other hand to completely wrap the melon topping. The melon topping needs to cover the dough completely, use the scraper to make checkered pattern on top

PEANUT/STRAWBERRY SANDWICH : The dough rod is flat rectangular and roll it into a long strip with your hands. Roll out both ends of the dough a bit thinner. After baked, cutting bread in half but not all the way, squeeze generous amount of jam on the bottom, fold it half and the excess jam will be squeezed out spread it evenly. Coating with the coconut powder. Using butter cream for peanut and peatnut for coating

SMALL HOT DOG BREAD: 3 mini hotdog/Mozarella/Mayo. Roling dough into flat and long, Roll into a long strip and then wrap mini hot dog 3 rounds and pressing 2 end of the doughs into middle to stick toghethe. After proof and brush the egg, sprinkle mozzarella and squeeze some mayoon top. After baked and let it cool prinkle some dried parsley

In the final proof the temperature is higher about 95-100F for 1 hour. After the final proof brush each dough gently with egg wash and adding topping. Bake at 400 degree Fahrenheit (200c) for 10-13 mins until the sides and bottom of the bread are colored.

SWEET BUTTERCREAM FILLING: whip the butter to soft then add icing sugar,vegetable oil, salt,and whip the batter for several minutes. Until the color turns beige and appears very smooth.