In a large bowl, combine the high-gluten flour, sugar, yeast, milk, and egg.

Mix the ingredients and knead until you get a soft and elastic dough.

Then, add salt and butter to the dough.

Knead the dough again until the butter is well-distributed into the dough.

Continue kneading by stretching the dough outwards, similar to when washing clothes. Do this for approximately 15 minutes. By this time, the dough should become smooth and form a thin, elastic film when stretched.

Place the round dough in a bowl and cover with plastic wrap.

Allow it to rise until it doubles in size. It should be a bigger ball of dough that is springy with a bit of stickiness.

Afterward, gently flatten the dough by hand and divide it into 6 equal parts using a dough cutter.

Shape each portion into a small ball by rolling it onto a flat surface.

Then, flatten each piece using a rolling pin to make a flat, oblong-shaped dough wrapper.

Drizzle salad dressing and sprinkle meat floss on 1/3 of the rolled-out dough.

Roll the dough wrapper from top to bottom, starting from where the dressing and meat floss are placed. The filling should be inside and sealed.

Place the filled and rolled dough on a baking tray lined with parchment paper.

Let it rise again until it increases to 1.5 times its original size.

Once it has risen, brush the surface of the dough with egg yolk.

Drizzle more salad dressing and tomato sauce on top and sprinkle chopped green onions.

Take a bite of your delicious pork floss buns!