Ham Chim Peng aka Salted Bun

Starter
190ml warm water
120g white granulated sugar
1 tsp dry baker's yeast
100g bread flour

Dough
2 tsp unsalted butter
1 tsp baking soda
1/4 tsp salt
350g bread flour (plus extra for dusting on a work surface)

Filling
1 tbsp Chinese five-spice powder
2 pcs nam yee (fermented red bean curd)
2 tsp salt

Method:
Starter
Pour warm water into a large bowl, stir in the sugar & yeast & let stand for 5 mins or until yeast is bubbly.  Then stir in the flour, cover & set aside at room temperature for 2 hours or until the batter has doubled in volume.

Dough
Stir in the butter, baking soda & salt into the starter.   Gradually work in the flour 1/4 cup at a time to make a soft & slightly sticky dough.  Turn out the dough onto a lightly floured work surface & knead for about 10 mins - working in more flour if necessary.   At the end of kneading, the dough should be smooth, elastic & slightly sticky.

Lightly oil a large bowl & place the dough in the bowl & cover with a plastic wrap.   Set aside for 2-3 hours at room temperature or until the dough is 2-1/2 - 3 times its original volume.  Transfer to a lightly floured work surface & knead for about 1 min.

Roll out the dough into a rectangle about 1/4" thick.  Evenly apply the mashed Nam yee & sprinkle five-spice powder mixture over the rolled-out dough.   Roll the dough from one end to the other lengthwise.   Cover with a kitchen towel & let stand for about 20 mins.

Cut the dough into 1" thick.  Roll out each piece of dough, placing the cut-surface facing down into a disc of about 4" diameter.  For each rolled-out disc, apply a little water on its surface & sprinkle some sesame seeds.   Deep-fry the rolled-out discs, turning over frequently to enhance its puffiness until golden brown.   Serve immediately.