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Pork Floss Buns

Ingredients

  • 125 g cold water
  • 3 g yeast
  • 40 g sugar
  • 25 g beaten egg
  • 210 g bread flour
  • 40 g cake flour
  • 8 g milk powder
  • 25 g unsalted butter ( room temp)
  • 3 g salt
  • Pork floss
  • Mayonnaise
  • Chopped spring onions
  • White sesame seeds

Method

Double Proofing Method

  1. In a stand mixer attached with a dough hook, combine all ingredients except for butter.
  2. Knead until it comes together in a ball of dough.
  3. Add butter. Knead until it is fully incorporated into the dough.
  4. Pause to do a windowpane test. Pinch a small piece of dough — using both your thumbs and index fingers, gently stretch dough in opposite directions. If you can stretch the dough to resemble a windowpane without it breaking or tearing, the gluten is sufficiently developed. If not, continue to knead another 3-5 minutes and do another windowpane test.
  5. Place dough in a deep bowl. Rest in a warm place (turned off oven with a bowl of hot boiling water placed on oven floor) for 45 – 60 minutes.
  6. Degas dough and divide into 9 portions and rest for 15min covered.
  7. Take a dough and roll into a rectangular shape. Spread mayonnaise and add pork floss. Roll from top to bottom and seal.
  8. Flatten slightly and make 2 slits. Braid and roll to tuck 2 ends to the bottom. Place in paper cuppies. Rest in a warm place for 45 – 55 minutes.
  9. Egg wash and add chopped spring onions and sprinkle with sesame seeds.
  10. Bake in a preheated at 180°C for approx 15 minutes depending on individual oven

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