Tamago Pan Bakery Egg Bun

Combine 250g strong bread flour, 30g sugar, 4g instant dry yeast, 3g salt, 50g egg, and 150g milk in a bowl.

Knead the mixture until smooth, incorporate 25g butter, and let the dough rise until doubled in size.

Whisk 240g eggs with 1g pepper and cook into a soft scramble, then set aside to cool.