Pork Floss Buns
Makes 20 buns
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 550 g bread Flour
- 11 g instant yeast (1 sachet)
- 60 g sugar
- 8 g salt
- 12 g dry milk powder
- 120 g milk
- 120 g water
- 1 effervescent tablet Vitamin C (optional)
- 40 g olive oil or vegetable oil
- 2 eggs
- 40 g unsalted butter (softened)
- Mayonnaise or butter
- Pork / Chicken floss
Instructions
- 1
Mix dry ingredients together in a bowl.
- 2
Pour room temperature milk into the dry ingredients and mix.
- 3
Add a tablet of effervescent Vitamin C in the water until fully dissolved. This acts as a bread improver to keep it soft and springy after baking.
- 4
Pour the Vitamin C water into the flour mixture and mix.
- 5
Add olive oil and beaten eggs and mix.
- 6
Mix all the ingredients together well.
- 7
Transfer dough onto a floured surface and knead for a while.
- 8
Spread soft butter on the dough and knead until the surface is smooth.
- 9
Add more flour if the dough is sticky.
- 10
Sprinkle some flour in a bowl and place the dough in the bowl.
- 11
Cover with a cloth and set aside for about an hour until the dough doubles in size.
- 12
Transfer proofed dough onto a floured surface and knead briefly. Add more flour if dough is sticky.
- 13
Divide the dough into portions of 50g - 65g.
- 14
Roll each portion and shape into an oval shape. Place onto a tray with joints facing downwards.
- 15
After shaping, set aside for 1 to 1.5 hours to proof in the oven or cover top with tea towel.
- 16
Glaze with milk.
- 17
Bake in a preheated oven at 160C for about 12-15 mins. Lower temp to 150C and cover with parchment after 10 mins or move to lower tray to prevent top from burning.
- 18
Cool buns on a wire rack.
- 19
Place Japanese mayonnaise and pork or chicken floss on separate plates. Loosen the floss.
- 20
Cut a slit in the middle of the buns.
- 21
Spread a generous amount of mayonnaise or butter if you prefer
- 22
Overturn the bun and press against the floss until the top is completely covered with it.
- 23
Ready to serve.