Pork Floss Buns 豬肉鬆包
This time I decided to go a bit more formal and make the proper Pork Floss 豬肉鬆包 buns, just like you can buy at the bakery! A soft enriched bun with a hidden heart of pork floss as well as a luscious piling of pork floss on top, this bun is as good looking as it is tasty!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 portion Milk Bread dough (see our milk bread recipe)
- 2 cups pork floss, 60g
- 3 tbsp mayo
- 1 1/2 tbsp sweetened condensed milk
- 1 egg
- 1 tbsp milk
Instructions
- 1
Make milk bread dough according to the milk bread recipe. After the lst rise (the dough should have doubled) punch down the dough and divide into 10 equal pieces (around 86 g per portion, if you're using a food scale).
- 2
Roll out one portion into a circle about 3 1/2 inch in diameter. Add 3/4-1 tsp of sauce to the middle of the dough. Top with 2 1/2 tsp pork floss. Gather the sides of the dough together and pinch firmly close. Place pinched side down on baking paper lined baking sheet. Repeat for all the buns. Cover and let rise 40 mins or until the dough is doubles in size. Reserve the remaining sauce for topping the buns.
- 3
Be sure to preheat the oven to 350°F (176°C) for 10 mins before the rise time is up.
- 4
Make the glaze by beating the egg and then adding milk and mixing until combined. Brush the top of the risen buns lightly with the glaze. Bake in the oven for 15-17 mins or until the tops turn a golden brown. Remove from oven and let cool.
- 5
Top the buns that you will eat right away and store the rest in an airtight container at room temperature for up to a week. Also cover and store remaining sauce in the fridge. To top the buns, use a spatula to spread some sauce over the top of the buns. Sprinkle pork floss over, pressing lightly, until the desired amount of pork floss is added to the top of the bun. Ready to eat your buns now, enjoy the porkiness!