Ever since my introduction to water roux-making technique (associated with Tangzhong bread) from Dan Lepards slider bun experiments, I have been toying with the flavor and baking style. Bring it 360 degrees back to a more Asian flavor, literally. That idea came from  a chef who  had piqued my curiosity when he wondered aloud about kimchee brioche. Why not? So I took the anpan formula I had used previously, added tangzhong roux,levain, sesame oil as well brown rice flour in both the roux and final dough. It made for a serious bun for a serious burger!