Steps:
1. Steam or boil some potatoes( scale the raw potato/potatoes with skin in order to get >100g, I only use 1 medium size potato) until it if fully cooked. Use folk to check whether the folk can easily get through the potatoes to determine the entire potato is fully cooked.
2. Wipe dry the water on the potato skin, leave it cool before peeling it's skin. Transfer the potato into blender with the fresh milk. Blend till smooth puree is formed.
3. Add in all ingredients except levain and butter into mixing bowl. Wrap the bowl with cling film for 30mins( Autolyze process).
4. After 30mins, add in levain and stir well.
5. Add in butter once the batter combined.
6. Using medium speed( kitchenaid mixer speed 4) to knead the dough until window pane formed. Scrap the dough at least once after few minutes. It took me around 8 mins to achieve window pane.
7. Stop the mixer, wrap the mixing bowl with cling film for 2 hours. I am using partial bulk fermentation which will not double the volume.
8. After 2 hours, transfer the dough onto lightly dust(flour) wood panel. Sprinkle some flour on the dough. shape it to round shape and cut them into 12 small balls.
9. Let the dough balls rest for 5-10mins, shape them and align them into greased cake tin. I am making 9 smaller dough ball into 8 inch x 8inch cake tin, and 3 slightly bigger dough ball into 7inch x 4 inch cake tin. Wrap the tins with cling film and set aside for final proofing.
10. Let teh dough balls achieve size about 2-3x of its original size, it took me ~6hours room temperature to achieve the ready to bake size.
11. Brush the bun surface with egg wash, sprinkle some sesame and transfer the tin into preheat oven(180-200 degree celcius). Bake until the buns surface turn golden, about 10-15mins.
12. Transfer the buns to wire rack after remove the cake tins from oven. Let it cool and it is ready to serve.
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