In the bowl of your stand mixer fitted with the dough hook, start by adding the wet ingredients: heavy cream, room temperature milk, and egg. Then, sprinkle in the sugar and the dry ingredients: cake flour, bread flour, yeast, and salt in that order. Turn your mixer on to the lowest setting to start bringing the dough together.

Once the dough takes shape and looks a little scraggly, increase the speed slightly and knead for about 15 minutes. If needed, use a rubber spatula to help incorporate everything together. If you don’t have a mixer, you can always use a wooden spoon in a large mixing bowl and then knead the dough by hand for about 20 minutes. The dough should stick to the bottom but not cling to the sides. If it’s too humid or sticky, add more flour a tablespoon at a time.

When the dough is ready, shape it into a ball and cover it with a damp dish towel or an overturned plate. Set it in a warm spot to proof for 75-90 minutes or until it doubles in size. A tip? Your microwave, with a mug of hot water inside, can create a lovely proofing environment.

While the dough is puffing up, let’s get that delicious filling ready. Finely dice your Chinese roast pork (char siu); the smaller the pieces, the better they will incorporate into your buns. Heat oil in a wok over medium heat and add your shallots or onion, stir-frying for about 2 minutes until they soften.

Next, sprinkle in the sugar, then add the light soy sauce, oyster sauce, sesame oil, and dark soy sauce. Cook until everything is bubbling away. Pour in the chicken stock, and sprinkle the flour over. Lower the heat to medium-low and cook for another 2-3 minutes until thickened. Finally, fold in the diced roast pork. Move the filling to a plate to cool and separate it into 16 equal portions, so each bun has the same amount of filling.

Once the dough has risen, punch it down and knead for another 5 minutes. Turn it out onto a lightly floured surface, shaping it into a ball. Cut this ball into 16 equal pieces, which you can do easily by slicing it in half, then quarters, and then quarters again. For super accuracy, weigh the dough ball and divide that weight by 16 to ensure each piece is the same size.

To shape, take each piece and slightly flatten it, pushing out any air bubbles. Roll it into a circle about 4 inches wide, ensuring the center is thicker than the edges. Keep a clean workspace; any oil from the filling on your fingers will make it hard to seal the buns.

Take one portion of filling and place it in the center of the dough circle. Pinch and crimp to seal tightly. Place each bun seam side down on lined baking sheets, spaced about 3 inches apart. Cover with a towel and let them rise for another hour.

Set your oven to preheat to 400°F (200°C) with two racks in place—one for the top and one for the bottom. Brush each bun with the egg wash and sprinkle sesame seeds on top if desired. Carefully move the buns into the oven, turning the temperature down to 350°F (175°C) right away. Bake for 22-25 minutes until golden brown.

As soon as they come out, brush them with the sugar syrup while they’re still hot. Let them cool slightly, then enjoy!