Pork Floss Buns
savory crisp pork floss on top of a sweet and tangy Japanese mayonnaise sauce nestled between a soft and fluffy milk bread roll. These pork floss buns are absolutely delicious. I recommend you make two batches!
Equipment
- 1 stand mixer
Ingredients
Tangzhong
- 100 ml Water
- 20 g Bread flour
Dough
- 300 g Bread flour
- 110 ml Milk
- 1 Large Egg
- 5 g Instant yeast
- 20 g Unsalted butter
- 40 g White granulated sugar
- 1/4 tsp Table salt
- 6 g Milk powder
Pork Floss Filling
- 120-150 g Pork floss
- 3-4 Tbsp Kewpie mayo
- 1 Tbsp Condensed milk
Instructions
Tangzhong
- In a small sauce pan, add in your bread flour and water. Heat the pan on low heat while constantly stirring it until the mixture turns into a thick gelatinous paste.
- Then remove the pan from the stove and transfer it to a small bowl or dish. Cover it with plastic wrap and then store in the fridge and let it cool down for at least 30 minutes before using.
- You can also make your Tangzhong the night before as well.
Dough
- In a stand mixer mixing bowl, we’re going to add in our bread flour, white granulated sugar, table salt, instant yeast, milk powder, an egg at room temperature, + our tangzhong from earlier.
- Put the mixing bowl onto the stand mixer and give it a quick few whisks then slowly add in your room temperature milk to the dough.
- Now continue kneading the dough for 3-4 minutes then add in your room temperature butter.
- Continue mixing it for an additional 9-10 minutes.
- To check and see whether or not your dough has been sufficiently kneaded, grab a small piece of the dough and stretch it out with your fingers until it becomes somewhat translucent and you can see light passing through it.
- If you do not see any rips or tears or very little, then your dough has been sufficiently kneaded.
- Now transfer the dough to a greased large bowl.
- Apply a little bit of oil to your hands and then shape the dough into a round ball.
- Place it back into the bowl and cover it with plastic wrap or a towel and let it proof in a warm place until double in size, approximately 1 hour.
- Once our dough has finished proofing, de-gase the dough and transfer it to a floured countertop.
- Flatten the dough and then weigh it out on a scale.
- Now divide it into 8 pieces and weigh out each piece so that you get equal portions.
- Next, shape each piece into a round ball.
- Once done, cover the dough with plastic wrap or a towel and let it rest for 15 minutes to relax the dough.
- Once 15 minutes has passed, grab one piece of the dough and flatten it out. Now roll the dough out into an oval shape.
- Then slowly roll the dough from one end to the other.
- Now turn the dough over and pinch the ends of the dough to seal it.
- Repeat this process for all of the other pieces.
- Once done, place the buns onto a baking tray lined with parchment paper and cover the buns with plastic wrap or a towel and let it proof in a warm place for about 40 minutes.
- While the buns are proofing, prepare an egg wash by whisking 1 egg together with a splash of milk.
- Once done, set the egg wash aside and preheat your oven to 350°F (180°C).
- Once the buns are finished proofing, apply the egg wash to the top of the buns.
- Now bake the buns for 15-16 minutes at 350°F (180°C) or until the top of the buns is golden brown.
Kewpie Mayo Sauce
- While the buns are baking, prepare the kewpie mayo sauce.
- In a bowl, add in your kewpie mayo and condensed milk. Mix everything well together and set it aside.
- Once the buns have been baked, let it them rest on the baking tray for 5-10 minutes then transfer them to a cooling rack and let them cool down before cutting into them. This will make cutting the buns a lot easier.
- Once the buns have cooled down, we’re going to make a long cut across the bun about halfway through the bun. Do not cut the bun in half!
- Now apply a generous amount of the kewpie mayo sauce that we made on the inside of the bun as well as on the top of the bun.
- Next, we’re going to add the pork floss to the bun.
- Now you can either sprinkle in the pork floss or you can dip it in.
- Either way, make sure that you put a generous amount of the pork floss onto the buns.