Over a medium-low heat, whisk together the flour and water into a small saucepan.

Keep whisking until a thick light-colored paste forms (roux). Remove from the heat and set aside to cool.

In a stand mixer bowl, gently mix together the warm milk, active dry yeast, and 1 tablespoon of sugar. Let it bloom for 5 minutes.

Add the remaining sugar, bread flour, oil, vanilla extract, orange zest, salt, and cooled starter/tangzhong. Beat on low with a dough hook until the mixture combines.

Turn up the speed slightly and knead for 8 to 10 minutes. The dough will be very sticky.

In a large bowl, spray or rub with a little oil. Scrape the dough into the bowl, turning the dough to lightly coat it in the oil. Cover with plastic wrap and rest in a warm place for about 1 hour, until the dough has doubled in size.

Punch down the dough and divide it into 12 even portions. Shape and roll the dough portions into balls and place onto a parchment lined baking sheet with the smooth, round side facing up.

Cover with plastic wrap and place them in a warm spot for another 1 hour, doubling in size.

While the dough is proofing, preheat the oven to 350°F and put a clean large mixing bowl into your freezer.

Once the buns have finished proofing, brush the milk over each bun evenly and bake for 15 to 20 minutes or until golden brown.

Remove the buns from the oven and let them cool completely before filling with the whipped cream.

While the buns are cooling, pour the whipping cream and vanilla extract into the cold mixing bowl from the fridge.

With a hand mixer, beat on low speed to start, then change to medium speed as the whipped cream comes together and medium peaks form.

Sprinkle the powdered sugar into the whipped cream while whisking until stiff peaks form. Taste and adjust with the powdered sugar.

Make a slit down the center of each bun, making sure to not cut all the way through.

Using a spoon, scoop the whipped cream into the bun and smooth out with a bench scraper or pastry spatula.

Dust lightly with powdered sugar and serve.

Scoop the whipped cream into each bun, filling halfway. Place some chunks of strawberries into the cream. Fill the bun with whipped cream to cover the strawberries and smooth out with a bench scraper or pastry spatula.

With the cut-sides facing out, place the strawberries into the whipped cream in a uniformed way.

Fill the buns with the whipped cream and smooth out per instructions above. Place the crushed pistachios on a plate and roll the bun with the cream side down into the nuts.

Using a peeler, shave chocolate onto a plate. Fill the buns with whipped cream and smooth as per instructions above. Roll the bun with the cream side down into the shavings.