Mix dry ingredients together in a bowl.

Pour room temperature milk into the dry ingredients and mix.

Add a tablet of effervescent Vitamin C in the water until fully dissolved. This acts as a bread improver to keep it soft and springy after baking.

Pour the Vitamin C water into the flour mixture and mix.

Add olive oil and beaten eggs and mix.

Mix all the ingredients together well.

Transfer dough onto a floured surface and knead for a while.

Spread soft butter on the dough and knead until the surface is smooth.

Add more flour if the dough is sticky.

Sprinkle some flour in a bowl and place the dough in the bowl.

Cover with a cloth and set aside for about an hour until the dough doubles in size.

Transfer proofed dough onto a floured surface and knead briefly. Add more flour if the dough is sticky.

Divide the dough into portions of 50g - 65g.

Roll each portion and shape into an oval shape. Place onto a tray with joints facing downwards.

After shaping, set aside for 1 to 1.5 hours to proof in the oven or cover top with a tea towel.

Glaze with milk.

Bake in a preheated oven at 160 C for about 12-15 mins. Lower temp to 150C and cover with parchment after 10 mins or move to lower tray to prevent top from burning.

Cool buns on a wire rack.

Place Japanese mayonnaise and chicken floss on separate plates. Loosen the floss.

Cut a slit in the middle of the buns.

Spread a generous amount of mayonnaise or butter if you prefer

Overturn the bun and press against the floss until the top is completely covered with it.

Ready to serve.