Baked Pork Bun ("Chang Pau")

Aromatic Pork bun.  Most satisfying bun I've ever made.  The texture was simply perfect, exactly what  I've been trying to achieved. It keep very well in the freezer all you need is to thawed for 30mins and wrap it with foil, put it in the oven for 20mins to warm it.  It comes out as good as the day you baked it.

I love making bread and I must admit that there are times when I find that some recipes just did not yield this kind of texture even when I followed it to the dot.