Steps

1. In a bowl, combine Bread Flour 180g and Potato Starch 20g and mix.
   🕒 00:42
2. Make two indentations on the side of the mixed flour. Add Salt 4g and Beaten Egg 30g to one indentation, and Sugar 10g and Dry Yeast 3g to the other.
   🕒 00:48
3. Pour Milk 110g, warmed to body temperature, into the yeast indentation and mix with a spatula.
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4. Once somewhat combined, gather the ingredients and knead until smooth.
   🕒 01:14
5. When the dough becomes smooth, add Butter 10g and knead until the butter is evenly incorporated into the dough. Knead for about 10 minutes until the dough forms a thin membrane when stretched.
   🕒 01:27
6. Shape the dough into a ball, place it seam-side down in the bowl, cover with plastic wrap, and let it undergo its first proofing for 1 hour in a warm place.
   🕒 01:50
7. While the first proofing is in progress, open up the sides of a milk carton and cut it into three equal strips about 2.5cm wide.
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8. Wrap aluminum foil around the cut milk carton strips, folding the ends inward.
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9. Form them into a ring shape, approximately 4cm to 5cm in diameter, with the smooth side facing outward, and secure with staples. Create five 5cm diameter rings. Grease the outside of the rings before use.
   🕒 02:21
10. In a freezer bag, combine Mayonnaise 40g and Mentaiko (Spicy Pollack Roe) 15g. Close the bag, and knead to mix well.
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11. Once mixed, gather the mayonnaise to one corner of the bag, ready to be cut for piping.
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12. After the first proofing, turn the dough out onto a lightly floured surface. Punch down the dough to release air and divide it into 5 equal portions.
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13. Shape the 5 portions into balls, cover with plastic wrap, and let them rest for 10 minutes.
    🕒 03:23
14. Stretch the rested dough into logs and divide each log into 8 equal portions.
    🕒 03:30
15. Prepare five 12cm squares of parchment paper (or flattened large cupcake liners).
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16. Place the dough portions onto the prepared parchment paper.
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17. Place the prepared rings in the center of the parchment paper.
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18. Lightly flatten the 8 portions of dough with your hands, shape them into round balls, pinch the seams to tuck them underneath. Shape them into neat round balls.
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19. Arrange the rounded dough pieces around the outside of the rings.
    🕒 04:20
20. Once shaped, cover with plastic wrap to prevent drying. If shaping takes a long time and proofing progresses too much, place it in the refrigerator to stop the proofing.
    🕒 04:36
21. Let the shaped dough undergo its second proofing for about 10 minutes, or until it has increased in size by about one-third.
    🕒 05:04
22. Once the second proofing is complete and the dough has increased in size, preheat the oven to 180℃ (350℉).
    🕒 05:17
23. Cut the tip off the bag containing the mentaiko sauce and pipe the sauce onto the dough.
    🕒 05:24
24. After piping the mentaiko sauce, bake in the preheated oven at 180℃ (350℉) for 8 minutes.
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25. Once baked, lower the oven temperature to 160℃ (320℉) and bake for an additional 5 minutes. Baking at a higher temperature first, then lowering it, achieves a lightly browned finish.
    🕒 06:22
26. Carefully transfer the baked bread to a wire rack, being mindful of burns, and remove the rings.
    🕒 06:53
27. Your Mister Donut-style Pon de Chigiri Pan with Mentaiko Mayo flavor is complete.
    🕒 07:06