Pork floss bagel would be more accurate since that is the only bread I have in the house. You know that transparent mayo thing in the bun? That's not really mayo!

There is no exact name for it so I shall call it glue. Got the recipe here and it's good for slatering 20 buns at least.

Converted to US Measurements:

Ingredient A
7/8 Cup or 14 Tbsp Fine Sugar
4 Tsp Salt (Still tweaking)
3.5 Tbsp Butter
2 Cups Water

Ingredient B
1 3/4 Cup Fine Sugar
6.5 Tbsp Corn Starch (Still tweaking)
0.8 Cup or 13.5 Tbsp Water

1. Combine Ingredient A into a big bowl and cook in a pot over low heat. Stir constantly until suger and butter is integrated completely.

2. Combine Ingredient B in a bowl. When mixture A starts to boil, pour Ingredient B into the pot. Continue to cook over low heat. Mixture will thicken and get transparent.

3. Cool before using glue.
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