Dough

1. In a bowl, dissolve the sugar in warm water and add the active dry yeast. Allow it to sit for 5-10 minutes until frothy.
2. In a large mixing bowl, combine the yeast mixture, flour, vegetable oil, and a pinch of salt.
3. Knead the dough on a floured surface until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1 hour).
4. After the first rise, punch down the dough and knead briefly. Roll it into a log shape and cut it into 12 equal portions.
5. Shape each portion into a bun and place them on a parchment-lined tray. Leave space between each bun to allow for expansion during steaming.
6. Steam the buns for 15-20 minutes or until they are cooked through. Remove from the steamer and let them cool completely.
7. Heat oil in a deep fryer or a deep pan to 180°C.
8. Once the steamed buns are cooled, gently place a few at a time into the hot oil and fry until golden brown on both sides (about 2-3 minutes per side).
9. Remove the fried buns and place them on paper towels to absorb excess oil.

Toppings

1. Mix Kewpie mayo and condensed milk in a bowl. Stir to combine.
2. In another bowl, mix the pork floss and sesame seeds.

Assembly

1. Once the buns have cooled down, brush the top of each bun with the mayo sauce mixture.
2. Gently press the mayo-coated side of the bun into the pork floss mixture.
3. Repeat with the remaining buns and serve.