For the Tangzhong mix together the flour and water into a saucepan, cook under medium heat, keep stirring until it form a paste. Leave it cool completely.

For the filling: Mix eggs, salt and milk together, then pour in oiled tin, bake at 160C for about 15-20 minutes, or until the egg fully cooked. Let it cool then cut into small pieces. Cut the spam into same size as the egg.

For the bread dough: In a large bowl, mix bread flour, instant dried yeast, sugar, salt, beaten egg, unsalted butter, milk and tangzhong together, to form a dough.

Knead the dough for at least 8 minutes or until the dough is smooth and elastic. Place the dough in oiled bowl, wrap with cling film, let it rest for at least an hour, or till double its size.

Take the dough out, press it to release air bubbles, divide into 8 pieces. Roll the dough into balls, then roll it into rectangle. Place the spam and egg in the middle, then wrap it, seal it.

Place it on baking tray, cover with cling film, let it rest for 45 minutes.

Brush some beaten egg on the dough, pop in preheated oven at 180C, bake for about 15 minute. Enjoy!