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Pork Floss Buns

Pork Floss buns became very popular when our local bakery BreadTalk started selling them many years ago. Until now they are still a favourite but have become very expensive. You can easily make them yourself and add as much floss as you like. Most recipes use mayonnaise mixed with sweetened condensed milk as a spread for these buns. For this recipe I’ve omitted the sweetness and simply spread with Japanese mayonnaise. You could also use butter instead. I also used ready bought floss for this recipe.

Vitamin C is used in this recipe as a bread improver which causes an increase in loaf volume and an improvement in crumb structure in bread dough. It also acts as a preservative and extends the shelf life of the bread.

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To make these flavourful buns, please click the image below to view Video Tutorial. 

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YouTube link: https://youtu.be/ttVpnX4PMuQ

Pork Floss Buns

Makes 20 buns

Course: Breakfast
Cuisine: Asian
Keyword: Pork Floss Buns
Author: Shiokman Eddie
Ingredients
  • 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.
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